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Pulled Pork BBQ

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Perfect Pulled Pork Sandwich

 

Welcome to the South– Where BBQ is rejoiced and (b)raised with the same (maybe even more…) care and tenderness that a first born child would receive. I mean, people here really love their pork.

 

I’m going to share my favorite, super-simple, crockpot Pulled Pork recipe so you can all feel like true Southerners for a day. This stuff is legit!

 

 

Homemade Pork Rub Seasoning

 

When some people say BBQ, they may think it means shredded pork (And only pork, people. This isn’t Texas.) drowned in some BBQ sauce. Around here, it usually refers to pulled pork in its most traditional form. I’m talking dry-rubbed, slow-cooked, sometimes smoked, often imitated (but this time duplicated), truly tender, pulled pork. Just like you see it in the picture below. Not covered in sauce (no shame, though… you’ll see me do exactly that later on). This is the way to really get that delicious meat flavor.

 

Pulled Pork

 

You could argue for hours in a Nashville bar about the best way to cook a butt. A pork butt, of course. Boston butt, pork shoulder. You may be pleasantly surprised to find out that this isn’t actually the derrière of a pig, but actually comes from the shoulder and area above and between the shoulders. If you look at a pig, you’ll see that they don’t really have much in the shoulder department. It’s just the top portion of the front legs. This cut has a higher fat content than some other cuts, making it perfect for our slow-cooking process. That fat will dissolve away, somewhat basting the pork while also leaving you with delicious, tender meat.

 

Homemade Pork Rub Seasoning

 

Rub-a-dub-dub. You’re gonna love this grub! Now, we really get down to business. While a great cut of meat is important to delicious pulled pork, the rub is what really makes it stand out. Take the time to make your own. This is a great way to customize it to your own tastes. Nothing will beat a homemade rub spice blend. Make a bunch and keep it in the cabinet.

 

My favorite blend uses a combination of savory spices such as cumin, cinnamon, chili powder along with sweeter additions for a perfect balance. You have to have that bit of sweetness. Brown sugar and a bit of raw, turbinado sugar is what I have found to be the best combo. White sugar doesn’t have that complexity and deep, caramel-like flavor that the raw sugar does. Plus, once you are finished making your spice rub, you can use a bit of the leftover sugar to finish some delicious Strawberry Cinnamon Chip Scones for breakfast the next morning!

 

Onions for Cooking Pork

 

It’s really best, even with crockpot cooking, to elevate the cut of meat a bit to provide more even cooking. Think about it… If you place the pork directly on the base of the pot, that side will certainly heat up more than the ones not touching.

 

To solve this profound pork puzzle, we will just toss some onions and garlic on the base to hold the meat up. Not only will this flavor the meat beautifully, but your entire house will smell of Southern BBQ with back notes of sweet onion and garlic. If any of you work for Yankee Candles, you’re welcome. Hit me up.

 

Pulled Pork

 

You know the next part… Set it, and forget it! — This has to be the best part. Once you’ve loaded the pan full of the aromatics and have rubbed that butt like it’s your job, you’ll just put it in the good ol’ handy crockpot, set it to low and run off to work. If you are paranoid like myself, you could even setup a remote webcam to monitor it’s progress! #geek [Seriously… You should really be following my Instagram to see things like this.]

 

Pulled Pork

 

Come home and grab your forks. It’s hammer shreddin’ time. By the time you manage to conivnce your boss to let you leave work a few minutes early because you are so anxious about this pork situation, it should be perfectly tender and ready to just jump right off of the bone (bone-in meat is always better to cook with, btw). Pull it out carefully and let it cook on a rack-topped baking sheet.

 

Pulled Pork

 

Are you ready? I SAID, ARE YOU READY? Start calling your friends. Neighbors. Random people roaming the streets. This s*!t is about to get real. Real goooood. Shred away to your little BBQ beating hearts content. A bit of the fat that didn’t make it’s way under the rack is fine. It will just melt away. I tend to try to get as much away from the meat after it is cooked as I can. I prefer that unbiased pork taste.

 

Perfect Pulled Pork Sandwich

 

Like I said earlier on, this pulled pork is absolutely delicious just as it is from the cooker. You don’t need to cover it in sauce. BUT… I can’t deny that it is absolutely delicious with it covered in a good BBQ sauce. Toast some of those golden, fluffy Brioche Buns that I know you just made and you are set!

 

 

Perfect Pulled Pork
 
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Prep time
Total time
 
Simple Southern Pulled Pork - Crockpot, Simple Recipe
Ingredients
  • 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
Rub Spice Blend
  • 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
Instructions
  1. Combine ingredients for spice rub blend in mall bowl.
  2. Very roughly chop onion and place to cover bottom of crockpot.
  3. Slightly crush garlic cloves and place with onions.
  4. Pour in chicken stock.
  5. Place a few large slices in the top (opposite of fat pad side) of the shoulder.
  6. Rub entire shoulder with spice blend.
  7. Cook on low setting for 8-10 hours. [If you have less time, you can cook on high for approx. 6 hours.]
  8. Remove to a rack to rest for at least 20 minutes.
  9. Shred and mix with BBQ sauce to serve, if desired.
  10. Enjoy more recipes on SouthernFATTY.com!
Notes
2014 - SouthernFATTY.com

 

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  1. Hey Phillip, It’s me, the lady who loves your recipes! I want to share with you a little bit of cheat’in southern pulled pork. I bought an electric pressure cooker. The damn crock pot is so jealous because it does not see the light of day anymore. But that is another story. So I want to share my pressure cooker version of pulled pork for my men when I don”t feel like buying it from my local smoker. (Talk about lazy ya’ll). I cut up my shoulder pork into two maybe three chunks if it’s large. Season it just like you do Philip and throw it in the pot over some onions, and well beer, because I’m usually slamming a couple while I cook anyway. Throw in a smoked ham hock (oh, this is the someth’in special that you get to pick and eat while nobody is look’in) and set it to pressure cook – mine has a high at 80 for 60 minutes. That’s it. I let it release steam on it’s own. I don’t open the steam thingy. I just sip my beer and watch dogs on You-Tube. Pull the pork out of the steamy beer broth and it’s falling apart. Dab your pork with your favorite sauce. I’m sure you have one. You can put this on your Stonfire Naan bread too!

    Reply

  3. I am using the rub recipe with a precooked pork roast (previously frozen). Should I cover with tinfoil when I warm it up? What temp? Is this even a good idea? Thanks!

    Reply

    • I would say that this would be fine. I think how how are choosing to cook it will make a difference, though. I would probably recommend a crock or pressure cooker / Instant Pot type cooker over an oven bake. Optimally, I would say that you would be best to cover the meat in the rub and let it sit in the fridge overnight and then cook. Perhaps add some liquid when you bake or cook it, as pre-cooked meat tends to dry out a bit when reheated. A splash of apple juice in broth or water even works great. Let me know how it goes!

      Reply

      • It was amazing!! My 7 month old even loved it! Question- since it was precooked there wasn’t a ton of juice and when I shredded it the juice that was there soaked into the meat. What can I add to it before I refrigerate the leftovers so it doesn’t get dry? I hate the Moi** word so I’ll say it that way!

        Reply

  4. I didn’t have any onions to slice up so I put some minced onion with the garlic in the bottom and use thick slices of apple to place the roast on. Worked well. I just mixed everything into the meat when I shredded it. I took off the thick layer of fat from the top of the roast after it was cooked before shredding, but I left all the juice in the meat. I don’t care for bbq so I took some meat out for me and mixed bbq sauce in the rest for my husband. Everyone is happy.

    Reply

  6. Quick Question:
    Step 5:
    “Place a few large slices on top”
    slices of what; onion, garlic, the roast itself?

    Thanks for the clarification.

    Be Well

    Reply

  7. This is basically the same idea as what i do but here are a few things you might try
    1 use non sugar loaded xylitol for sweetness along with vidalia onions
    2 like you i raise the bone in butt keeping it off the floor of the cooker by rollling up a few aluminum pie plates to raise it about a 1/2″
    for the spices through in a few shakes of sweet smoked hungarian paprika powder draws the nose to the cooker lid the scent is worse than any smoker can out
    when the meat is ready take the pie pans out mix the drippings with the onions and put them on fresh toasted corn bread slices
    MY MY THATS GOOOOOD EATIN

    Reply

  10. Hi! Trying this for the first time for a picnic on Sunday. Won’t have time to cook it the morning of and don’t want to wake up in the middle of the night if I can help it! Have you cooked a day ahead and reheated ? Thanks!

    Reply

  11. I just used your recipe for two bone in ten pound shoulder in my 18 qt nesco roaster on 200 for 16 hours I’ve done a few different way and this by far is the best tasting pulled pork I’ve made in years. This is definitely a must keep. No BBQ sauce is required after cooking at all KILLER TASTE!!!

    Reply

    • I love it! I def agree. The juice that is left behind is awesome if you throw it in a pan with a bit of brown sugar and a splash of hot sauce. Cook it down for 10-15 minutes if you want to thicken a bit. So glad you are enjoying it!

      Reply

  12. Hi Phillip – can I toss a few shakes of liquid smoke or will I be disappointed.? Thank you for such a perfect recipe I’m make tomorrow. So I guess I’ll need to decide. Thanks!

    Reply

  13. The way this literal gal read your instructions, the pork is shredded out of the crockpot – instruction #8; which is what I did. Am I reading this correctly? (If so, the onions won’t be mixed in, as stated in a previous answer, am I wrong?) There is about 1/2″ of fat/juices in my 6 qt crockpot. Do you use this for anything, or toss it? OR, was I supposed to shred The meat and juices together???
    This pork tastes AMAZING, by the way! Even without the juices mixed in! Thank you!!

    Reply

    • That’s a good point. You aren’t the first to be confused by this. I’ll update the instructions. It’s pretty optional, really. I found that some people don’t want to mix in the juice with the pork because of all of the fat. I prefer to remove the fat that is still visible and not melted, and just mix it all together with the juice and onions. Hope you enjoy it!

      Reply

  15. This sounds delicious, but the cut of pork I’m trying to use up at the moment is a pork loin, could I use the pork loin in substitution, and is there a modified cook time on the recipe?

    Reply

    • Pork loin will still work, but because it lacks the marbled fats that a shoulder cut would have, it may lean more to the drier side of the table. I would probably say for 1 or 2 loins, 5 hours would be enough cook time. Just maybe consider adding a bit extra broth to keep it from drying out too much. Let me know how it goes!

      [Your goal would still be an internal temp of 190 F for the pork. That ensures the collagens break down properly and doesn’t leave you with tough bits.]

      Reply

  18. Well, you know I’m Texan so I’m going to speak up. Barbecue is only brisket. BUT, I love pulled pork. My love of barbecue teaches me that all barbecue is delicious and worthy of a try. I even love the vinegar sauce in the Carolinas. I also love beans in my chili, but we won’t go down that road today 😉

    Reply

  20. You may already know this but your emails take you to your home page, not the specific post. As far as this sandwich, you don’t just eat it, you slurp it. Yum!

    Reply
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