BBQ is pretty sacred in my family. Daddy is king of the grill and he rules it pretty darn well, in my opinion! To top it off, I can eat practically anything off the grill–Lamb, ram, chicken, rabbit, turkey, veggies, fruit, YOU NAME IT! Pulled pork is an amazing trifecta of pork, smoke, and flavor. Smoked low and slow over wood until it develops a beautiful bark and then pulled apart into luscious tender strands before being doused with a sweet and tangy sauce and piled high on a buttery bun! Oh yeah, pulled pork is something special!
I know some say they can create the same pulled pork as off the smoker inside the house without the smoker or grill, but I beg to differ. However, we can create a tasty pulled pork inside without the grill. It’s definitely not the same but it’s cooked low and slow, pulls apart into luscious tender strands, doused with sweet and tangy sauce, and piled high on a buttery bun! It’s simple, fast, and delicious! You can feed a crowd, or feed just the family and save the leftover pork for pulled pork baked potatoes, pulled pork nachos, pulled pork huevos rancheros, pulled pork tacos…..you get it.
Crock Pot Pulled Pork
- 4-5 pound bone in pork shoulder or Boston butt
- 1 tbsp Worcestershire sauce
- 2 tbsp Apple Cider Vinegar
- 1 onion thinly sliced
- 2 cloves garlic, peeled
- 6 tbsp smoked paprika
- 3 tbsp smoked sea salt
- 2 tbsp chili powder
- 2 tbsp Creole seasoning
- 3 tbsp ground cumin
- 1 tbsp ground black pepper
- 2 tbsp dried oregano
- 1 tbsp ground white pepper
- 1/4 cup dark brown sugar
- 1 chicken bouillon cube, crushed
- 1 tsp cayenne pepper, optional
- Your favorite BBQ sauce
- Mix all of the DRY ingredients in a small mixing bowl to make your rub
- Massage the spice rub all over the meat in every crevice you can find
- Wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight
- Unwrap the roast and place in crock pot, add 2 tablespoons butter, onion, garlic cloves, apple cider vinegar, and Worcestershire sauce and turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender
- Transfer your roast to a cutting board to rest for 10 minutes. Drain juices from crock pot, make sure your keep the onion and garlic!
- Mash onion and garlic in now empty crock pot.
- Pull the meat apart by tearing the meat into thin shreds with two forks and add back to the crock pot. Mix well with the smashed onion and garlic.
- Serve on buttered, toasted buns with your favorite BBQ sauce! Enjoy!