Crockpot Pulled Pork Recipe
Servings 16 servings
Calories 533kcal
Ingredients
- 1 6-8 lb pork butt cut into large chunks
- 2 cups apple juice
- 1 Tbsp liquid smoke i.e. mesquite or hickory
- Dry Rub:
- 2 Tbsp granulated sugar
- 2 Tbsp light brown sugar
- 2 Tbsp smoked paprika
- 1 Tbsp dark chili powder
- 1 Tbsp salt
- 1 Tbsp ground cumin
- 2 tsp lemon pepper
- 2 tsp ground chipotle pepper
- 2 tsp granulated garlic
- 2 tsp onion powder
- 2 cups prepared barbecue sauce (i.e. Sweet, spicy or tangy your preference.)
- kaiser rolls or hamburger buns for serving
Instructions
- Spray the liner of a crockpot with cooking spray. Pour apple juice and liquid smoke into crockpot.
- In a large bowl whisk together granulated sugar, brown sugar, paprika, dark chili powder, salt, ground cumin, ground chipotle pepper, lemon pepper, granulated garlic and onion powder.
- To the bowl add the cubed pork butt tossing to generously coating on all sides. Arrange in crockpot.
- Place the lid on top and lock into place. Cook on low for 6-8 hours or until fork tender. (Adjust cooking time when using a larger pork butt. You may need to cook it from 8-10 hours.)
- Once tender remove from the crockpot to a platter and shred using two forks removing all visible fat. Discard cooking liquid from crockpot reserving 1/2-1 cup.
- Return shredded pork to the crockpot and drizzle with reserved drippings (begin with 1/2 cup then add the remainder, as needed for moisture).
- Drizzle with 2 cups of barbecue sauce. Cover and simmer on high for 30-45 minutes or just until the sauce cooks through the pork.
- Serve immediately on warm hamburger buns or kaiser rolls.
Nutrition
Serving: 1serving | Calories: 533kcal | Carbohydrates: 23g | Protein: 41g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 144mg | Sodium: 934mg | Potassium: 730mg | Fiber: 1g | Sugar: 18g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg