Slow Cooker Smoky Pulled Pork- a boston butt is slow cooked with spices, then shredded and mixed with bbq sauce. So easy to make in a crock pot, but tastes like it was made in a smoker.
Sear First For Best Flavor
Searing the pork before adding it to the crock pot adds a little extra flavor, but this step can be skipped for convenience.
Coat In Spices
The pork is coated in brown sugar, chili powder, salt, garlic powder, black pepper, and smoked paprika. Liquid smoke is added for some smoky flavor. If you want to add some heat, you can add 1/2 teaspoon of cayenne pepper.
Shreddeding The Pork
Boston Butt is a cut of meat with a great deal of fat. When you shred the pork, try to remove and discard any fatty areas.
How To Serve
I love to make a bbq sandwich with Buttermilk Coleslaw. Good sides are Spicy Bacon Baked Beans and Hush Puppies.
Smoky Pulled Pork Recipe Tips
You can use etiher bone-in or boneless Boston Butt. Boneless is preferable, but if you can’t find one, the bone can be easily removed at the end of cooking time.
Use your favorite BBQ sauce. If you want to add some spice, use a spicy BBQ sauce like Stubbs Spicy BBQ Sauce.
Storage
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator or they can be frozen for up to two months.
More Pulled Pork Recipes To Try
- Slow Cooker Carolina-Style Pulled Pork
- Dr Pepper Pulled Pork
- Instant Pot Pulled Pork
- Slow Cooker Mississippi Pulled Pork
- Crock Pot Root Beer Pulled Pork
Slow Cooker Smokey Pulled Pork
Ingredients
- 2 tablespoons vegetable oil
- 1 (4 to 5) pound pork butt
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 tablespoon apple cider vinegar
- 2 teaspoons liquid smoke
- 1 cup bbq sauce
Instructions
- Heat vegetable oil in a large skillet. Add pork and brown on all sides. Place in a 6-quart or larger slow cooker.
- Combine brown sugar and spices in a small bowl and sprinkle all over pork.
- Add the vinegar and liquid smoke.
- Cover and cook on LOW for 9 to 10 hours or on HIGH for 5 to 6 hours.
- Skim any fat off the surface and discard. Shred pork with 2 forks and discard any pieces of fat.
- Add BBQ sauce and stir it in.
Wow, this was terrific! I loved the flavor of the liquid smoke!! This is my go to pulled pork recipe now. The only thing I changed was that I halved the bbq sauce. I figured it could be added to individual sandwiches, if preferred. My husband loved it as much as I did. In fact, we just bought another huge shoulder and I am planning to make this again this coming weekend. Yummy!!