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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in
1/4 cup dry pork rub (recipe follows, or use your own. I love Bandana's rib rub)
2 tablespoons liquid smoke optional
Rub
2 tablespoons paprika (I like smoked paprika)
1 tablespoons cumin
1 tablespoons ground black pepper
1 tablespoons salt
1 tablespoons sugar or more to taste
1/2 tablespoon granulated garlic
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper or less to taste
1 bottle barbecue sauce (for serving)
Mix the rub:
Blend all spices. Store remaining amount in
tightly capped jar for future use.
Prepare the meat: Rub generously with rub.
Cook the meat:
Place in crock pot and cook 5-6 hours on high setting or 8-10 hours
on low until meat falls apart at the touch.
(Cook pork shoulder to an internal temperature of
195 degrees F. This is the temperature it needs to break down and fall apart for pulling. )
Pull the meat:
Remove from cooker, remove from bone and remove any remaining chunks of fat.
Discard juices.
Use two forks to shred the meat. Mix with favorite sauce or eat plain. Keep warm or refrigerate until use.
Source: Old Carolina Barbecue Co., Canton, OH
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Pulled Pork
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in
1/4 cup dry pork rub (recipe follows, or use your own. I love Bandana's rib rub)
2 tablespoons liquid smoke optional
Rub
2 tablespoons paprika (I like smoked paprika)
1 tablespoons cumin
1 tablespoons ground black pepper
1 tablespoons salt
1 tablespoons sugar or more to taste
1/2 tablespoon granulated garlic
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper or less to taste
1 bottle barbecue sauce (for serving)
Mix the rub:
Blend all spices. Store remaining amount in
tightly capped jar for future use.
Prepare the meat: Rub generously with rub.
Cook the meat:
Place in crock pot and cook 5-6 hours on high setting or 8-10 hours
on low until meat falls apart at the touch.
(Cook pork shoulder to an internal temperature of
195 degrees F. This is the temperature it needs to break down and fall apart for pulling. )
Pull the meat:
Remove from cooker, remove from bone and remove any remaining chunks of fat.
Discard juices.
Use two forks to shred the meat. Mix with favorite sauce or eat plain. Keep warm or refrigerate until use.
Source: Old Carolina Barbecue Co., Canton, OH
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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