Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.
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| Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce. |
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| Above: Dry-rubbed pork, ready to refrigerate Below: Seared pork added to slow cooker. |
Dry-Rubbed Pulled Pork
Dry Rub
2 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon dry mustard
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
Pork
4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder
2 tablespoons olive oil
1 cup beef broth
1 onion (yellow or white), sliced
BBQ for serving (we use a homemade version of Gate's BBQ Sauce)
- Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
- Pat the pork roast dry using paper towels.
- Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
- Pork: Preheat the oven to 300° F.
- In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
- Carefully add pork to the skillet and sear on all sides (3 to 5 minutes per side).
- Remove the roast, adding it to a slow cooker.
- Add broth to the skillet – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet.
- Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
- Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving pan juices to add to pulled pork to help keep it moist.
- Shred the pork with two forks.
- Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.
