Crock Pot Pulled Pork BBQ

Served with Sweet Potato Chips & Lime

Mike has been asking for this for a long time, and I finally found the time and courage to do it.

If anyone knows me, I'm not a fan of bones in my meat, scales and eyeballs in my fish, and etc.

However, for this recipe, it requires a big ole Butt, a Boston Butt (Pork Shoulder) that is!

NOTE: I have never made this before, so I researched for a few days! 

I'm personally a fan of the sweet & spicy BBQ, not the vinegar base, so I decided to make my own recipe from a few sites online.

Pat down your Meat with paper towel, like you do for Chicken Parmesan.

In a mixing bowl combine the Dry Rub:

- 1 TBS Sea Salt & Iodized Salt blend

- 1 tsp Cumin

- 1 tsp Cayenne

- 1 TBS Chili Powder

- 1 tsp Black pepper

NOTE: I eyeballed these, and estimated the measurements above.

I just used my crock pot to do the rub, but you can use a large pot or dish as well.

Make sure the entire Butt is covered with the dry rub. 

Cover with plastic wrap. 

Store in fridge overnight.

I let mine sit longer, roughly 24hours.

The recommendation was 2hours - overnight. 

After you've pulled your meat out of the fridge, turn your slow cooker on low for 10 hours.
Add a layer of EVOO to the bottom. 

Chop a Large Vidalia Onion in quarters. Add the onions so they can start to cook.

Next we need to create the "Juice"

In a mixing bowl combine:
- 1/2 Cup Organic Apple Cider Vinegar
- 2 Cups Sweet Baby Rays Original BBQ Sauce
(almost the whole 18oz bottle)
- 1/2 Cup Splenda Brown Sugar
- Sriracha (add as much as you want)

NOTE: I started with measurements and then adjusted based on my own taste. 

Gently place the RAW meat in the crock pot and top with the "Juice".
Cover the crock pot and let cook until it turns off (~9.5 hours low).

Remove the Meat and place on a large chopping block or cutting board.

Place a colander and bowl in the sink.
Pour the liquid through the colander, collecting only the "Juice" in the bowl.

Set the "Juice" aside.

Discard the rest.

With two forks, begin pulling the meat off the bone. (Note: This will take some time and patience.)

Discard of the bone, or give it to a friend's dog like I did!

While you are doing this, the fat will rise to the top of the "Juice" mix. With a Spoon, carefully skim out the fat and discard.

Once all the meat is pulled, put it back into the Crock Pot, and begin to slowly add the "Juice" to stay moist.

I served this with (store bought) coleslaw on a (whole wheat Martin's potato) bun with a side of my homemade (Martha Stewart) Sweet Potato chips and lime.

Have a question?
Email Emily - CvilleERA88@gmail.com