slow cooker pulled pork

How To Make slow cooker pulled pork

• Step 1
  Choose your pork; a pork shoulder is great, but a pork butt (aka Boston butt) is even better. Bone-in is preferred and well marbled.
• Step 2
  Use paper towels to dry off the pork as best as you can. Place 3 Tbsp olive oil in a 1 gallon ziplock bag and massage the oil into the meat, making sure the oil coats the entire meat, including the flap. Drizzle 1 tsp liquid smoke into the bag and massage it into the pork.
• Step 3
  In a small bowl, combine 1 Tbsp Kosher salt, 2 tsp of black pepper, 1 Tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder or salt, 1 tsp chili powder, 1 tsp cayenne powder, 2 tsp cumin, 1 tsp dry mustard powder, and 1/3 cup of packed brown sugar. ~Measure out 3 Tbsp of mixture and set aside.~
• Step 4
  Dump spices (except the reserved spices) into a Ziplock bag. Massage spices into pork, remember the flap, and be sure to get underneath there too. Make sure the bag is sealed while you’re doing this, and be sure it is also sealed during Step 3.
• Step 5
  Place in fridge for at least 6 hours to 48 hours, I normally do it the night before I am cooking it.
• Step 6
  Remove pork from the bag, and if wet, pat it with a paper towel a little bit. Take reserved spices and rub them into the pork.
• Step 7
  Place a large enough pan to fit the pork on the stove with medium-high heat. Let it sit there to heat up the pan with nothing in it. I usually do this for 3 minutes, but I leave it up to you on how long. Make sure it gets nice and hot. If you want to check if the temperature of the pan is right, flick some water onto it, and if it is ready to go, the water should sizzle and dance.
• Step 8
  Then slowly add 2 Tbsp of oil to the pan, swirl it around to coat the pan, and the oil should shimmer.
• Step 9
  Add the pork and sear until well browned. Flip and keep flipping until all sides are browned. Add more oil if necessary.
• Step 10
  After browning pork, put it into a dry slow cooker that will fit your pork. Cover with a lid and cook on low for 8 hours. Check the temp, if it doesn’t read 195/200 degrees, put the lid back on and continue cooking. You do not want to cook past 200 degrees. This should happen between 8 and 10 hours, but start checking at 8 hours.
• Step 11
  Remove from the slow cooker and let rest for 5 minutes, tented with foil.
• Step 12
  Shred pork; I do not remove fat. Then take the shredded pork and put it back into the slow cooker, and toss in liquid.
• Step 13
  Stir in 1 to 2 cups barbecue sauce into the pork (I use Woody’s BBQ sauce, sweet n smoky).
• Step 14
  I like to serve this on a toasted bun, but you can use it in whatever way you would like to use your shredded pork. Enjoy!
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