Slow Cooker Pulled Pork

This is a repost from about a year ago but it's worth another visit!

In honor of the Lexington BBQ Festival that's being held this weekend, I thought it would be appropriate to cook a little pig.  The official name of this recipe is called "Pulled Pork" but around here we just say BBQ.  I developed this recipe several years ago when I needed a main dish that took very little effort and could feed a lot of people. I've dished up this BBQ as a sandwich, as sliders and as a "meat with 2 sides".  It really doesn't matter how you serve it - just do it!  Every time I make this goodness I receive RAVE REVIEWS from the family and from friends!  So, get your pig on....you'll be happy you did

Dry Rub

3 T. paprika

1 T. each - garlic powder, brown sugar, dry mustard

3 T. coarse salt

Making the BBQ

  • 1 (5 to 7 lb) pork roast/Boston butt.
  • 1 large onion cut into thick slices, these are just for flavor.
  • Mix all dry rub ingredients together in a bowl.
  • Rub the "rub" all over the pork roast.  
  • Cover and put in the fridge for an hour but preferably overnight.
  • Lightly coat Slow Cooker with nonstick cooking spray. 
  • Line bottom of cooker with the onion slices and place the roast on top.
  • Set to cook on HIGH for 6 hours.
  • Remove pork (leave the onions in the pot) from cooker and using 2 forks, shred the meat.

Top with your favorite BBQ sauce, slaw, pickled onions or whatever else you like.  Get a napkin, some sweet tea and enjoy. 

Donya

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