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Backyard Pulled Pork, photographed on white marble in the A More Perfect Supper kitchen

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
Cook Time 10 hours 30 minutes
Total Time 10 hours 45 minutes
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.