Backyard Pulled Pork

Slow-cooked Boston butt with dry rub, barbecue sauce, and toasted buns

A boldly spiced Boston butt slow-cooked until fall-apart tender, shredded and finished with BBQ sauce, then piled high on toasted buns. Built for a crowd and better than any restaurant version.

Equipment Needed

• Slow cooker (6-quart or larger)
• Small mixing bowl
• Two forks
• Cutting board

Backyard Pulled Pork

A boldly spiced Boston butt slow-cooked until fall-apart tender, shredded and finished with BBQ sauce, then piled high on toasted buns. Built for a crowd and better than any restaurant version.

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Prep Time 15 minutes mins

Cook Time 10 hours hrs 30 minutes mins

Total Time 10 hours hrs 45 minutes mins

Servings: 12 Servings

Course: Entrees

Cuisine: American BBQ

Ingredients Method

Ingredients

  

Dry Rub

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper

Pork

• 4 to 5 lb bone-in Boston butt (pork shoulder)
• 2 tablespoons yellow mustard (binder)
• 1/2 cup apple cider vinegar
• 1/4 cup chicken broth

For Serving

• 1 to 1 1/2 cups BBQ sauce (store-bought or homemade)
• Brioche or potato buns toasted

Method

 

1. Combine all dry rub ingredients in a small bowl and mix well.
2. Pat pork dry with paper towels. Coat the entire surface with yellow mustard, then press the dry rub firmly into all sides until fully covered.
3. Pour apple cider vinegar and chicken broth into the slow cooker. Place pork fat-side up.
4. Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours until the meat is fork-tender and pulls apart easily.
5. Transfer pork to a cutting board. Remove the bone and any large fat pieces. Shred using two forks.
6. Return shredded pork to the slow cooker. Add BBQ sauce and stir to coat. Cook on LOW an additional 20 to 30 minutes to absorb the sauce.
7. Serve on toasted buns.

How to Know It's Done

• Slow cooker: LOW 8 to 10 hours or HIGH 5 to 6 hours
• Pull pork at an internal temperature of 200 to 205 degrees F. At this temperature collagen has fully broken down and the pork shreds effortlessly. Do not pull it early.

Cook's Notes

• Toast buns in a skillet with a small amount of butter until golden before serving. This adds texture and prevents sogginess.
• Reserve a cup of cooking liquid after shredding. Add a splash back in if the pork looks dry before adding BBQ sauce.