I have a turkey version of this recipe, too.
- 5 lb bone-in pork butt
- 2 C Eastern-North Carolina BBQ Sauce*
- 1/2 C Pulled Pork Dry Rub, to taste
- 1 tbsp vegetable oil, as needed
- 1 tsp liquid smoke
- Rub the pork butt down with the dry rub all over. Use more than you think you need, and make sure there are no bare spots of meat showing. Set it aside.
- Heat the vegetable oil in a large skillet over medium-high heat, then add the pork butt. Let sear undisturbed for 2 minutes, then flip and sear the other side for 2-3 minutes.
- Transfer the seared pork butt to your slow-cooker and pour the BBQ sauce all over the top. It should come about 1/2 way up the sides of the meat. Cover with a lid and cook on low for 10 hours, flipping the pork butt over halfway through.
- After 11 hours remove the lid and use tongs to remove the bone and shred the meat into large chunks. We’re not pulling it yet, so don’t worry about that. Cover and continue cooking for another hour.
- Now, use a strainer or slotted spoon to remove the meat from the slow-cooker, leaving behind the liquid. Add the meat to a large bowl, and use forks or a serrated food chopper to shred the pork into small pieces.
- Pour the liquid from the slow-cooker into a separate large container and cover it with a lid. Pop this container into the freezer for about an hour. The fat from the liquid should rise to the top and solidify: remove this and toss it in the trash. Alternatively, you can use a fat separator to complete this step without freezing. Either way, once the fat has been filtered out, pour the remaining liquid into the bowl of pulled pork and stir together.
- Store the bowl in the fridge, and reheat and eat as desired for up to 5 days. Dassit!
- I recommend Scott’s BBQ Sauce. Until mine is available, that is. 😉
- Prep Time: 15
- Cook Time: 12 hours