Crockpot Pulled Pork

Summary

Yield10
Prep Time5 minutes

Description

 Crockpot Pulled Pork

Ingredients

  • 5 lb Boston Butt Roast
  • 3 T Marcum paprika
  • 1 1⁄2 T Marcum black pepper
  • 1 T Marcum onion powder
  • 1 1⁄2 T Marcum garlic powder
  • 1 t Marcum crushed red pepper
  • 2 c Kurtz apple cider vinegar
  • 1 c water
  • 3 T Hargis House Worcestershire sauce
  • 2 t Westcott vegetable oil
  • 1 1⁄2 T liquid smoke
  • 4 T Ginger Evans brown sugar
  • 1 1⁄2 T Marcum salt

Instructions

Trim or half the Bostonpork butt to fit in your crock pot. Place on a plate.  In a small bowl, mix together the brown sugar, paprika, salt, pepper, onion powder, garlic powder and crushed red pepper.  Rub the mixture into the pork and coat thoroughly. Cover tightly and refrigerate for 6-24 hours.  Mix together the remaining ingredients in the crock pot when you are ready to cook. Add the pork and cook on low for 8-10 hours.  Remove the pork from the liquid and immediately pull apart to shred with forks.  Place the shredded pork in a large oven proof dish.  Toss the shredded pork with enough liquid to keep it moist, plus some extra as it will absorb some while sitting and reheating.  Refrigerate over night for 36 hours.  Bake the pork at 350°F for 30-40 minutes to reheat.