Crock pot pulled pork bbq maybe the best pulled pork you’ll ever have…right from your slow cooker or oven. Come on, be a cheater.
Ultimate Cheater Pulled Pork BBQ
One Boston pork butt, one large slow cooker, a simple dry rub and some liquid smoke. That’s it. No sauce, not other liquids. Even in a crock pot the butt develops a nice crust.
Once you’ve combined the ingredients just cover and walk away. Go to work, go to bed, or go pick up the kids and drop them at soccer. When cooked through this meat will be pull-apart fork tender. Chop it if you prefer. Pile it on a bun, add some sauce, get out the pickles, open a beer. BOOM!
That’s indoor crock pot barbecue, baby. Call it what
Ultimate Cheater Pulled Pork
Makes 12 to 14 servings
One (5 to 6 pound) boneless Boston Butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub
1/2 cup bottled smoke
1. If you like, cut the pork butt into medium (2 to 3-inch) chunks (the ribs don’t need to be cut up).
2. Put the whole butt or the pieces in a large bowl or directly into a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the butt to coat evenly. Add the liquid smoke.
3. Cover and cook on high 5 to 6 hours or on low for 10 to 12 hours until the meat is pull-apart tender and reaches an internal temperature of 190° F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
5. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
6. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
7. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350° F oven for 20 to 30 minutes.
8. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan.
Heat through and serve with the barbecue. Excerpted from CHEATER BBQ by Mindy Merrell and R.B. Quinn. Copyright © 2008 by Mindy Merrell and R.B. Quinn.