BBQ Boston Butt Crockpot Pulled Pork
BBQ Boston butt is the best cut for crockpot pulled pork. A dry rub and a long, slow cook turn a tough shoulder into pork that shreds with a spoon, and a tangy sauce finishes it for sandwiches.
BBQ Boston Butt Crockpot Pulled Pork
Course: Main CourseDifficulty: Easy10
servings15
minutes9
hoursA dry-rubbed Boston butt cooks in a little liquid until it falls apart. The shredded pork is mixed with barbecue sauce for sandwiches.
Ingredients
4 lb bone-in Boston butt (pork shoulder)
2 Tbsp brown sugar
1 Tbsp smoked paprika
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp black pepper
1 large yellow onion, sliced
1/2 cup apple cider vinegar
1/2 cup chicken broth or cola
2 cups barbecue sauce, divided
10 hamburger buns
coleslaw and pickles, for serving
Directions
- Mix the brown sugar, smoked paprika, salt, garlic powder, onion powder, chili powder and pepper in a small bowl.
- Pat the pork dry and rub the spice mix over every side, pressing it in well.
- Place the sliced onion in the bottom of a 6-quart slow cooker. Set the pork on top, fat side up.
- Pour the vinegar and broth around the pork, not over it, to keep the rub on.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours.
- The pork is done when it reaches 195°F to 205°F and the bone pulls out cleanly.
- Move the pork to a large bowl. Shred the meat with two forks and discard the bone and any large pieces of fat.
- Skim the fat from the liquid in the pot. Stir about 1/2 cup of the liquid into the shredded pork.
- Add 1 1/2 cups of the barbecue sauce and toss to coat. Keep warm on LOW for 20 minutes.
- Pile onto buns with coleslaw and pickles, and pass the rest of the sauce.
Notes
- Boneless shoulder works with the same method, so cut the time a little. For crisp edges, spread the shredded pork on a sheet pan and broil 3 to 5 minutes. Leftovers keep 4 days in the fridge and freeze for 3 months.
Why the Boston butt suits the slow cooker
Boston butt is the upper part of the pork shoulder. It is full of fat and connective tissue, which means it needs hours of heat to break down. A slow cooker gives it that gentle, steady cooking, and the fat melts into the meat as it goes. It is also very cheap per serving, which makes it a favorite for feeding a crowd on a budget.
Unlike a loin, a Boston butt gets better the longer it cooks. The collagen turns to gelatin around 195°F, which is why the meat shreds and tastes juicy instead of dry. You cannot easily overcook it, so it is a forgiving cut. You set it up before bed or in the early morning and have dinner ready by evening.
Ingredient notes
Boston butt: also sold as pork butt or shoulder roast. Choose one with a good fat cap and even marbling. A bone-in roast has more flavor and stays juicier, though boneless is easier to shred.
Dry rub: brown sugar, paprika and garlic give a sweet-smoky flavor. Make extra and keep it in a jar.
Apple cider vinegar: it adds tang and helps break down the meat. A small amount goes a long way. Dark brown sugar adds more molasses flavor if you prefer a deeper sweetness.
Barbecue sauce: pick one you like straight from the bottle. Sweet and tangy styles both work.
Buns: soft potato rolls or brioche buns hold the juicy meat well. Toast them lightly for better texture.
Tips for juicy, easy-to-shred pork
Rub it well: press the spices into every side and let it sit 30 minutes, or overnight in the fridge for more flavor. Trim only the thickest layers of fat, and leave a thin cap to baste the meat as it melts.
Add sauce after shredding: sauce cooked for hours can scorch and turns sticky. Adding it at the end keeps it bright. Serve the sauce warm on the side so each person can add as much as they like.
Do not pull it too early, the most common mistake: if the pork resists the fork, it needs more time. Cook until it reaches at least 195°F.
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Swaps and variations
Use cola, root beer or apple juice in place of the broth for a sweeter flavor. Add a chipotle in adobo for smoke and heat. Serve the pork in tacos, over nachos or in a baked potato. Smoked salt or a few drops of liquid smoke give a flavor close to a smoker.
Do not use pork loin or tenderloin for this recipe. They are lean, so they dry out and turn stringy after hours in the pot instead of shredding juicy.
What to serve with it
Pile the pork on soft buns with coleslaw, pickles and extra sauce. Baked beans, corn on the cob and potato salad round out a casual cookout plate. For a crowd, keep the pork on WARM and let people build their own. A cold pitcher of lemonade or iced tea fits right in with this meal.
Storing and reheating
Refrigerate leftover pork with some of its juices for up to 4 days. The juices keep the meat moist when you reheat it. Freeze it flat in bags so it thaws quickly for an easy weeknight meal.
Freeze in portions with juices for up to 3 months. Thaw in the fridge overnight, then warm in a covered pot over low heat, adding a splash of broth until hot.
BBQ Boston Butt Crockpot Pulled Pork at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 10 servings
- Ingredients: 14, led by bone-in Boston butt (pork shoulder), brown sugar, smoked paprika, kosher salt
Tips for BBQ Boston Butt Crockpot Pulled Pork
Boneless shoulder works with the same method, so cut the time a little. For crisp edges, spread the shredded pork on a sheet pan and broil 3 to 5 minutes. Leftovers keep 4 days in the fridge and freeze for 3 months.
BBQ Boston Butt Crockpot Pulled Pork FAQ
How long does BBQ Boston Butt Crockpot Pulled Pork take?
BBQ Boston Butt Crockpot Pulled Pork takes 9 hours of cooking after 15 minutes of prep.
How many people does BBQ Boston Butt Crockpot Pulled Pork serve?
This recipe makes 10 servings.
What do I need to make BBQ Boston Butt Crockpot Pulled Pork?
14 ingredients, led by bone-in Boston butt (pork shoulder), brown sugar, smoked paprika, kosher salt. Amounts are in the recipe card above.
