This Slow Cooker Pulled Pork couldn't be any easier or delicious! Just rub the seasoning all over, place it on top of onions and garlic, drizzle in some beef stock, and cook for about 12 hours. It's the perfect Texas barbecue staple that's great for a crowd!
15 lb. pork butt (Boston butt roast) | (bone-in if possible, but boneless works, too)
2medium yellow onionspeeled and quartered
6garlic clovespeeled and smashed
2bottles of your favorite BBQ sauceStubb’s Original Recipe rules in our house
Turn your slow cooker on low (or preheat your oven to 275).
Mix first 5 ingredients (through cinnamon) together in a small bowl. Spread rub evenly over the roast, using all of the rub.
Place the onions and garlic in the bottom of the slow cooker or roasting pan. Place the pork on top, sprinkling on any extra rub that didn’t make its way onto the pork butt. Pour the beef stock all around the roast (but not over it).
Cover and cook on low for 10-12 hours (or in the oven at 275), until the meat shreds easily with a fork.
Remove the meat to a cutting board and shred, discarding the fat and bone. Combine with 1 bottle of your favorite BBQ sauce. Add more sauce, ½ a bottle at a time, until you are satisfied with how saucy and moist your pork is.
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Garnishes: Coleslaw Dill pickle slices Pickled jalapeño slices Red onion
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.