This recipe for pulled pork takes a few days from start to finish, but most of it is hands-off time. Pulled pork in a crock pot is a true slow-cooker dish, and it is worth the wait! It’s perfect when you’re having company, or whenever you don’t want to spend hours at a time cooking. Plus, this recipe for pulled pork makes plenty of leftovers. See just how much of a time-saver crockpot pork can be!
Trim or halve the Boston pork butt to fit in your crockpot. 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.
When you are ready to cook, mix together the remaining ingredients in the crockpot. Add the pork and cook on low for 8 – 10 hours. Remove the pork from the liquid and immediately pull it apart 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 liquid, as it will absorb some while sitting and reheating. Refrigerate overnight for 36 hours. To reheat for serving, bake the pork at 350°F for 30 – 40 minutes.
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