December 14, 2011 by The Perfectly Imperfect One
Pulled Pork in a Crock Pot
5-7 pound whole pork shoulder (or pork butt as it is called at Harmon’s)
1 medium to large onion
A few cloves of garlic
BBQ rub seasoning
Salt and pepper
Chopped the onion, I just quartered it, since you just want it for flavoring anyway, there is no need to chop it any smaller than that unless you want to. Peel the garlic, chop them in half (I used 3 cloves cut into halves). Salt and pepper them.
Next, season your pork. Coat it with the BBQ season rub on all sides, don’t worry, you can’t over season it, so just rub it in all over, go nuts! You can either dump it in the crock pot now, or let it sit in the fridge over night to marinate.
When the rub is done, drop the pork into the crock pot, add some liquid smoke. Follow the directions carefully on this one because this stuff is super concentrated and you can over season with this stuff. I used about 2 tablespoons. Then fill your pot with water. Don’t fill to the brim or anything, because you will be cooking this for a long period of time, and the water will most likely bubble and if it’s too full, you will have a HUGE mess. Just fill it with enough water to almost cover the pork butt (unless you have a huge crock pot, and a small butt, use your best judgment).
If you are cooking this for dinner and starting this before you leave for work, cook on medium, if cooking overnight for dinner the next day, cook on low. If you are cooking it for a few hours, cook on high. You can cook this anywhere from 4-24 hours in advance and let it slow cook for however long you need to. 3-4 hours is really the shortest cooking time for nice tender meat. For best results, cook for 8-10 hours for a nice juicy tender pork.
Ok, once the pork butt is all done cooking, you will be able to grab the bone and it will slide right out with barely a tug. Once this happens, your pork is DONE! Turn the heat off the crock pot, dump the juices, you can leave the pork in the crock pot, and grab two forks, now just start tearing or PULLING the pork apart until it looks all nice and shredded. This is the time to remove the fat and all that stuff.
Once the fat is removed and the pork is pulled apart, begin adding some BBQ sauce a little bit at a time, you don’t want to over sauce and make it sloppy and runny, depending on the size of your pork, you may use almost an entire 40 ounce bottle of BBQ sauce, if you have a large amount you may use more, if it is a small one, you may not even use half, once again use your best judgment. So, add the BBQ sauce and mix well.
At this point you may want to heat this a bit more, you may not, but if you decide to heat it, be very careful because with the sauce in there now it can burn quickly.