Teresa *G*


We love barbecue and this is a super-easy way to make it. Just be sure to use your favorite sauce.

☆☆☆☆☆ 0 votes
A crowd
30 Min
6 Hr
Slow Cooker Crock Pot


1 large
pork butt or shoulder roast (4-6 lbs.)
2 tsp
salt or hickory smoked salt, your choice
1 bottle
barbecue sauce, your favorite


6 quart or larger slow cooker with removable stoneware bowl or roasting pan and aluminum foil
heat-proof bowl for draining juice
platter or bowl for pulling pork
2 forks
meat lifters, optional but helpful


1Place oven rack in center position and set oven control to "broil."
2Place pork in a large stainless steel or cast iron skillet or in roasting pan.
3Sprinkle all sides of roast with salt. Place uncovered in oven and broil for 10 minutes.
4Remove from oven, turn the roast over and broil for additional 10 minutes.
5Remove from oven.
6For slow cooker method:
Place roast in slow cooker; cover with it's lid; set on low heat and cook for 6 to 8 hrs (until meat pulls apart easily.)
7For oven method:
Cover roasting pan or skillet tightly with aluminum foil, set oven to 250 degrees F, cook for 6 hrs or until meat pulls apart easily.)
8When meat pulls apart easily, carefully remove to platter; drain juices from bowl or pan.
9Using two forks, pull meat apart and discard all fat and bone.
10Return meat to slow cooker or roasting pan, add barbecue sauce and mix well.
11Cover with lid or foil (depending on which method is used); set slow cooker on high and reheat for 15-20 minutes, or if using oven, reheat in oven at 350 degrees F for 15-20 minutes.
12Serve as desired. Refrigerate or freeze leftovers.

About this Recipe