Pulled Pork Bbq in the Crockpot

Ingredients

• 4.5 lb Pork Butt (bone‑in) (Trim excess fat; keep the bone for flavor)
• 1 large Yellow Onion (Thinly sliced; forms a flavor base)
• 2 tbsp Chili Powder (Adds smoky heat)
• 1 tsp Black Pepper (Freshly ground if possible)
• 1 tsp Red Pepper Flakes (Adjust for desired heat)
• 1 tbsp Paprika (Use smoked paprika for extra depth)
• 1 tsp Ground Cumin (Earthy background note)
• 1 tsp Garlic Powder (Adds savory depth)
• 1 tsp Ground Mustard (Mild tang)
• 0.5 tsp Cayenne Pepper (Use less if you prefer milder)
• 2 tbsp Brown Sugar (Balances heat with sweetness)
• 2 tbsp Apple Cider Vinegar (Just enough to coat the bottom of the crock pot)
• 1 cup Barbecue Sauce (Your favorite store‑bought or homemade sauce)
• 2 tbsp Olive Oil (For crisping the shredded pork)
• 1 tsp Salt (Season the pork before applying the rub)

Instructions

1. Slice Onions

   Thinly slice the onion and spread the rings evenly across the bottom of the crock pot.

   Time: PT5M

2. Prepare Pork Butt

   Remove any kitchen twine from the pork butt, pat it dry with paper towels, and season generously with salt.

   Time: PT5M

3. Make Spice Rub

   In a small bowl combine chili powder, black pepper, red pepper flakes, paprika, cumin, garlic powder, ground mustard, cayenne pepper, and brown sugar. Mix well.

   Time: PT5M

4. Rub Pork

   Rub the spice mixture all over the pork butt, making sure every surface is coated. Massage it in for about 2 minutes.

   Time: PT10M

5. Add Apple Cider Vinegar

   Drizzle the apple cider vinegar over the onions and pork, just enough to coat the bottom of the pot.

   Time: PT2M

6. Slow Cook

   Cover the crock pot with its lid and set it to HIGH. Cook for 5 hours, or until the meat pulls apart easily with a fork.

   Time: PT5H

   Temperature: High

7. Shred Pork

   Transfer the pork to a large cutting board. Using two forks, pull the meat apart into shreds, discarding excess fat and bone.

   Time: PT5M

8. Crisp in Skillet

   Heat the skillet over medium‑high heat, add olive oil, then add the shredded pork. Cook, stirring occasionally, until edges are crispy, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high

9. Add Barbecue Sauce

   Stir in the barbecue sauce, coating the pork evenly. Cook for another 2‑3 minutes until the sauce is heated through and slightly thickened.

   Time: PT3M

   Temperature: Medium

10. Serve

    Transfer the finished pulled pork to a serving platter. Serve on buns, over rice, or with coleslaw as desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork Butt (bone‑in): Pork shoulder roast
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Chili Powder: Smoked paprika
• Instead of Black Pepper: White pepper
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Paprika: Regular paprika
• Instead of Ground Cumin: Coriander powder
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Ground Mustard: Dry mustard
• Instead of Cayenne Pepper: Hot sauce (add later)
• Instead of Brown Sugar: White sugar, Honey (½ tbsp)
• Instead of Apple Cider Vinegar: White vinegar, Lemon juice
• Instead of Barbecue Sauce: Homemade BBQ sauce
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Salt: Kosher salt

Equipment Needed

• Crock Pot (slow cooker)
• Large Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Wooden Spoon or Spatula
• Skillet (cast‑iron or stainless)
• Tongs (optional)
• Two Forks (for shredding)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Removing the kitchen twine from the pork butt
• Coating the pork thoroughly with the spice rub
• Cooking the pork on HIGH for the full 5 hours without lifting the lid
• Shredding the pork while still warm
• Crisping the shredded pork in a hot skillet

Chef Tips from the Video

• Use smoked paprika for a deeper smoky flavor.
• Add a splash of liquid smoke to the rub if you love intense smoke taste.
• For extra caramelization, finish the shredded pork under a broiler for 2‑3 minutes after adding sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Portion and freeze for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pork a day ahead and store shredded meat in the fridge; reheat in a skillet with a splash of broth before adding sauce.
• Barbecue sauce can be mixed into the pork up to 3 days in advance.

Frequently Asked Questions