Crock Pot Boston Butt Shoulder for Pulled Pork
Sink your teeth into the ultimate comfort food with this Crock Pot Boston Butt Shoulder for Pulled Pork, a stress-free recipe that transforms a humble pork roast into melt-in-your-mouth barbecue bliss. Perfectly seasoned with a smoky, savory spice rub featuring brown sugar, paprika, garlic, and a touch of cayenne, this dish slow-cooks for hours until tender enough to shred effortlessly. Infused with apple cider vinegar and a hint of liquid smoke, the pork is bursting with flavor and stays irresistibly juicy thanks to the deeply flavorful cooking juices. Whether piled high on a sandwich bun, stuffed into tacos, or paired with creamy coleslaw and cornbread, this pulled pork is a versatile, crowd-pleasing centerpiece for any meal. Best of all, it’s made entirely in the crock pot, making it hassle-free for busy days or relaxed weekend feasting!
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Recipe Information
Ingredients
- 4 pounds Boston Butt Pork Shoulder
- 2 tablespoons Brown Sugar
- 1 tablespoon Paprika
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Mustard
- 0.5 teaspoon Cayenne Pepper
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 0.25 cup Apple Cider Vinegar
- 0.5 cup Chicken Broth
- 2 tablespoons Yellow Mustard
- 1 teaspoon Liquid Smoke (optional)
- 1 cup Barbecue Sauce (optional, for serving)
Instructions
Pat the Boston Butt Pork Shoulder dry with paper towels and place it on a clean surface.
In a small bowl, mix together the brown sugar, paprika, smoked paprika, garlic powder, onion powder, ground mustard, cayenne pepper, salt, and black pepper.
Rub the spice mixture generously and evenly all over the pork shoulder, ensuring it's fully coated.
Place the seasoned pork shoulder in the crock pot.
In another bowl, whisk together the apple cider vinegar, chicken broth, yellow mustard, and liquid smoke (if using). Pour this liquid mixture around the pork in the crock pot, being careful not to wash off the rub.
Cover the crock pot and cook on LOW for 8-10 hours, or until the pork is fork-tender and easily pulls apart.
Once cooked, transfer the pork to a large cutting board or platter and let rest for 10 minutes.
Using two forks, shred the pork into bite-sized pieces, removing and discarding any large pieces of fat.
Return the shredded pork to the crock pot and mix it with the cooking juices to keep it moist and flavorful.
Serve the pulled pork warm with barbecue sauce on the side, if desired. It’s great on sandwiches, tacos, or as a main dish served with coleslaw and cornbread.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 21.7 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
