Preparation time: 30 min.
Cooking time: 10+ hours
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
½ tsp. black pepper
1 4-6 lb. boneless port butt or shoulder roast
¾ cup cider vinegar
4 tsp. Worcestershire sauce
1 ½ tsp. crushed red pepper flakes
1 ½ tsp. sugar
½ tsp. dry mustard
½ tsp. garlic salt
¼ tsp. cayenne pepper
Soft buns or rolls
Extra bbq sauce
Place the onions in the crock pot.
Combine the brown sugar, paprika, salt, & pepper, and rub the mixture over the roast. Put roast into crock pot.
In a bowl combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt and cayenne pepper and mix well.
Drizzle vinegar mixture over the roast.
Cover crock pot and cook on low for 10 hours (or 6 hours on high, but I prefer to use the low setting)
Remove the meat and transfer to a casserole dish
Drain the juice reserving the onions
Shred the pork using forks to get the â€œpulled porkâ€ consistency (it should fall right apart). Remove any fat/skin and discard.
Return the pulled pork to the crock pot. Add the onions or reserve for later to top sandwiches.
Serve on buns and top with bbq sauce.
Optional - Top sandwiches with coleslaw.
I normally double this recipe since I find most pork butt/shoulders in the stores to be 8-9+ lbs. Plus, itâ€™s always better to have leftovers than not enough! Leftovers freeze well too.
I usually put the roast in and let it cook overnight, then do the shredding the next day when I plan to serve it. After shredding I return it all to the crock pot and add some bbq sauce, and cook on low a little longer to let the bbq sauce flavors cook through.
You can also save some of the juices with all those spices from the cooking, and re-add it to the pulled pork in the crock pot for flavor and moisture. Run it through a strainer first to get out all the globs of fat out before doing this. Just be sure not to add so much juice and/or sauce that itâ€™s soupy and the meat is swimming in it.