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