Recipe: Pulled Pork

This month has been crazy for me. My fiancée and I have been preparing to move all month. It still took longer than I thought it would. However, we are finally unpacked and getting settled. Being on the other side of Tallahassee means I will have a greater opportunity to try restaurants on the other side of town.

Since I have finished unpacking, I finally have the time for a new post.

About This Recipe
This is the final part of a three part series on Barbecue (for now). In this part, I am going to show you how to take a barbecue rub and a barbecue sauce and put it together to make pulled pork. However, you could use this rub and sauce to make any kind of barbecue.

I personally feel the best pulled pork (or barbecue in general) comes from a smoker. However, I do not have a smoker. Neither do most people. This recipe uses a device that is found in a lot more homes, a slow cooker. It still comes out tender and delicious, I promise.

For the BBQ Sauce
Boston Butt
Barbecue Rub (my recipe can be found here)
Barbecue Sauce (my recipe can be found here)
Apple Cider Vinegar
Beer* (you can substitute many things here if you don’t want to use beer. I suggest Dr. Pepper, coke, or Cheerwine if you want something that is not alcoholic).


Cooking Process
The first thing you want to do is to cover your Boston Butt in the barbecue rub. Cover all sides and area to the pork and rub it in as much as you can. Once the pork is covered, we are going to sear the pork. This will lock in all of the juices of the pork. It will also provide a bit of texture to the pork after it is pulled. This is the only way I have found to add a “bark” texture to it without a smoker. Sure, it’s not the same thing, but it is the best one can do without a smoker.


To sear the pork, put a little oil (any kind will do) in a pan and set the burner to medium to medium high. You want the pan to be hot. Once it heats up, add the pork to the pan. Let it cook for about a minute to 2 minutes per side. Make sure you sear each side.
Once the pork has been seared, remove it from the pan and place it in the crock pot.


You will notice a bunch of dark specs in the pan. Do not discard this – it is flavor. While the pan is still hot, pour some beer (or other preferred liquid) into the pan. Scape up the bits and pour into the crock pot.

Pour the rest of the bottle into the crock pot along with the apple cider vinegar. The pork should have liquid covering 3/4ths of the pork.


Here is where you can get creative. If you want to, you can throw additional items into the crock pot for flavor. I like to add in onion and garlic . I would leave the garlic whole and cut the onion into large chunks. This is completely optional.

Set the crock pot and let sit for 4 to 6 hours (depending on the weight of the pork and the crock pot). Flip the pork every 2 to 3 hours.

Next, drain the liquids from the crockpot. Using your hands or 2 forks, pull the pork into tender strands. Once the pork is completely pulled, add in additional BBQ rub and cover in BBQ sauce. Once covered, let the pork sit in the crock pot for an additional hour on low.

Enjoy! I like mine on a sandwich with sweet and spicy pickles.