If you’ve been searching the web for Crockpot Pulled Pork recipes you’ve come to the right place. We wrote the book on it — Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather.
It’s the ultimate, easy kitchen guide to making all kinds of fabulous indoor barbecue with an oven or slow cooker.
Let’s start with the essential barbecue cut, pulled pork shoulder. Here’s all you need do to:
FIRST: Start with a good sized pork shoulder (aka Boston butt), at least 5 pounds and up, and a large slow cooker set on HIGH. Rub the entire butt on all sides with a Kosher salt, course ground black pepper, and everyday paprika. Packaged dry rub seasoning blends are fine so use what you like. We quit the blends and mixtures we’ve made so we will know just how much salt we were using (you can’t be sure about salt levels using a blend). Place the butt into the cooker fat side up.
SECOND: pour a small bottle of all natural, heart healthy LIQUID SMOKE (about 3.5 – 4 ounces) straight into the crock. Colgin and Wright’s are the most prevalent liquid smoke brands. Yes, dump the whole thing. There’s plenty of meat and fat to absorb the smoke, and the barbecue will not become sharp or bitter tasting (i.e., not over-liquid smoked). Cover the crock-pot and cook on high (we set it on low when cooking overnight).
NOTICE that we’re NOT adding any other liquids to the pot. All of the moisture and fat trapped in that covered crock will create tender, juicy meat and give you a nice crust on the outside that looks like it came from an outdoor smoker (adding other liquids or sauces prevents the crust from developing).
THIRD: Exact timing is not critical here. What is critical is that the meat reach the fall-apart tender stage when pierced with a fork or tongs. An instant read thermometer should read at least 190-200F.
FOURTH: When the meat is fork tender scoop/lift it out of the pot and set it on a sturdy foil pan or casserole dish. Now pull the meat apart with a pair of forks. We’ve made this a zillion times and each time it’s still a beautiful and amazing process. The barbecue is tender and moist, nicely smoky, and clean-up is a cinch. Hard to believe it’s crockpot pulled pork.
No one will know how you made this fantastic barbecue or be able to tell that it didn’t come out of a conventional smoker. It came out of your own kitchen smoker, otherwise known as a slow cooker or a crock-pot. We hope you’ll share your secret.
Here’s the Ultimate Cheater Pulled Pork Recipe from our book. It’s so simple it hardly needs a recipe. The only hesitation some people have is about liquid smoke. We understand as we were plenty hesitant ourselves until we experimented with and researched it. We’ve all been eating it for decades in all kinds of foods (and not just bacon, by the way), we just didn’t know it. Read more about Liquid Smoke here.
To serve cheater pulled pork barbecue at a party we use mini hamburger buns or hot dog buns cut in half. Make your favorite slaw and your favorite sauce and don’t forget the dill pickle chips, a great compliment to barbecue.
Here’s our favorite barbecue sauce recipe.
Here’s one of our fantastic slaws