My husband is amazing at smoking meat. Brisket, Pork Butt, Chicken, anything really. Unfortunately he is gone right now and I wanted pulled pork.
I have no need or desire to even try to figure out how to smoke a Pork Butt. It takes way to much time and patience in my opinion, so I pulled out the trusty slow cooker.
This is seriously one of the easiest recipes. EVER. It does take awhile, but you don’t have to do anything.
It is one of those perfect leave in the morning and come home at night recipes.
First, the night before follow these few steps.
In a small bowl mix:
- 2 tablespoons of salt
- 1/2 teaspoon of cayenne
- 1 teaspoon of black pepper
Now, put the 6-8 LB pork shoulder (or pork butt, whatever you want to call it) in a bowl and stab it with a knife about ten times on each side. Then rub the dry mix on both sides evenly. After this is done cover and put in the fridge for the night.
This part does need to be started at least 8 hours before you want to eat.
Take out the pork shoulder and mix up
- 1 Tsp Apple Cider Vinegar
- 1 Tsp of Liquid Smoke
- 1 Tablespoon of minced garlic
- 1 Tsp of Soy Sauce (this can easily be omitted for allergies)
Rub down both sides and put in the crock pot on low and walk away.
If you are home you can turn it every 2-3 hours…but not necessary.
After 7-8 hours the meat should be able to pull. You will know this when it starts falling from the bone, and you can twist it off with a fork.
When it does this transfer to a pan of some sort and pull the meat with two forks, just shredding it. You can remove the excess fat and bone at this point.
It should look something like this.
If you are eating now then dig in!
If you want to keep it warm for awhile reserve about 1 cup of the juice in the slow cooker and add the pork back into that one cup. (dump the rest of the liquid out)
You can add BBQ sauce into the pork if you desire, I prefer to leave it plain so I can do more stuff with leftovers! Great for enchiladas!