Perfect Pulled Pork
Total time
- 1 pork shoulder (aka Boston/pork butt) - I prefer 4-5 lbs
- 1-2 onions (I prefer sweet or Vidalia)
- 3-4 cloves garlic
- ¾ cup chicken stock
- 1 tablespoons brown sugar, dark
- 1 tablespoon raw/turbinado sugar
- 1 tablespoon chili powder
- 1 tablespoon salt
- ½ tablespoon paprika
- 1 teaspoon black pepper
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon celery seed
- ¼ teaspoon ground mustard
- Combine ingredients for spice rub blend in mall bowl.
- Very roughly chop onion and place to cover bottom of crockpot.
- Slightly crush garlic cloves and place with onions.
- Pour in chicken stock.
- Place a few large slices in the top (opposite of fat pad side) of the shoulder.
- Rub entire shoulder with spice blend.
- Cook on low setting for 8-10 hours. [If you have less time, you can cook on high for approx. 6 hours.]
- Remove to a rack to rest for at least 20 minutes.
- Shred and mix with BBQ sauce to serve, if desired.
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Recipe by Southern FATTY at https://www.southernfatty.com/pulled-pork-bbq/
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