Crockpot BBQ Pulled Pork
Nothing beats Crockpot BBQ Pulled Pork when it comes to feeding a crowd a hearty comfort food. This dish is bursting with savory, sweet, and smoky flavors! Plus, it won't take up so much of your time, thanks to the Crockpot!
Servings: 8
Ingredients
- ¼ cup brown sugar
- 1 tablespoon paprika
- ½ tablespoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon pepper
- 4-5 pound boneless pork shoulder (Boston Butt)
- 1 12 ounce beer *see notes
- 1 teaspoon liquid smoke
Instructions
- In a small bowl mix together all of the rub ingredients, brown sugar through pepper.
- Trim the fat from the pork shoulder and cut into a few large chunks. Pat dry with a paper towel.
- Heat a skillet with oil over medium heat.
- Rub the pork with the spice mixture to coat evenly on all sides. Sear the pork on each side for about 2 minutes.
- Remove the seared pork from skillet and place in the crockpot. Mix the beer (or liquid of choice) with the liquid smoke and pour into the crockpot.
- Cook on low for 8-10 hours (recommended) or on high for 4-6 hours. Pork is cooked through when a meat thermometer reaches between 195℉-205℉. It will shred very easily with a fork.
- Remove the pork from the crockpot and place on a cutting board to shred. Remove the juices from the crockpot. Return shredded pork to the crockpot along with barbeque sauce. Continue to cook for another 30 minutes so the sauce can soak into the meat.
- Serve on buns with extra barbeque sauce, slaw or other desired toppings.
Notes
12 ounce beer- you can use a light or dark beer. The light beer will give keep the pork tender without adding much flavor while a darker or hoppy beer will add a bit more flavor to the pork. If you prefer to make this without alcohol you can substitute with equal amounts of apple juice, beef broth or cola.