Crock Pot Pulled Pork
This Crock Pot Pulled Pork recipe is perfect for feeding a crowd, and it's super quick to prepare; you just need to throw it all in the crockpot and turn it on. I love to use the leftovers for recipes all week long like wraps, sliders, and tacos
Ingredients
- 6-8 lbs Pork butt/ Pork Shoulder
- 3 tbsp Mustard
- 1.5 cups beer/ apple juice or cider
- 1 cup BBQ Sauce
- 1/3 cup BBQ Rub or use my recipe below to make your own rub
Homemade Pulled Pork Rub
- 3 tbsp Brown sugar
- 3 tbsp Sea salt
- 2 tbsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 3 tbsp Paprika
- 1 tsp Chili powder
Instructions
- Combine all the spices in a small bowl if you’re making your rub. Cover the pork with yellow mustard, then rub the pork with the spice mix
- Place the pork in the crock pot with the apple juice/ apple cider or beer and cook on low for 10-12 hours or high for 5-6 hours.
- You want the pork to reach 195°F -205°F or when a knife slides into the meat like softened butter
- When the pork reaches an internal temperature of 195°‒205°F, remove it from the crockpot. Let it rest for 10 minutes. Then, shred the meat using two forks, your hands, or bear claws, and discard the excess fat. If using your hands, wear protective gloves.
- Once shredded, place the pork in a bowl, pour over the BBQ sauce, and combine gently.