Grab your favorite barbecue sauce such as Sweet Baby Ray’s and you are almost done. I have other recipes that make the bbq sauce in the slow cooker and instapot, but this is just meant to be a simple but delicious weeknight pulled pork that I make quite often. Plan to let this marinate for 8-24 hours in the fridge the day before, and toss it in the slow cooker the next morning for an easy dinner. The leftovers are fantastic. Original recipe: America’s Test Kitchen Slow Cooker Revolution
- 1/4 cup packed brown sugar, plus extra
- 1/4 sweet paprika
- 1 TBS garlic powder
- 1 TBS onion powder
- 1 TBS ground cumin
- 1 tsp ground cayenne
- Kosher Salt and Pepper
- 1 5lb boneless pork butt (shoulder) trimmed and cut into quarters (net removed)
- 1 TBS Cider vinegar (optional)
- 1 cup barbecue sauce (Sweet Baby Rays, Stubbs, Bullseye, it's your choice) plus extra for serving
- 1 Bag Cole Slaw Mix with Purple Cabbage and Carrots
- 3/4 cup Mayonaise
- 1TBS Dijon Mustard
- 1/2 fresh lemon juice
- 1 TBS Sugar
- Olive Oil
- Kosher Salt and Black Pepper (fresh ground)
To make the rub, combine sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp of kosher salt in a bowl. Mix well. Using a fork, prick pork all over to allow for the rub to really get in there. Rub sugar mixture all over pork, wrap tightly with plastic wrap, or in a cambro and leave in the fridge for 8 - 24 hours. Nestle unwrapped pork in slow cooker. Spread barbecue sauce evenly over pork, using a little more as needed, cook on low until pork is tender 9 -11 hours or on high 5-7 hours - no real difference here, so whatever works for you time-wise will do.
When pork is done cooking, transfer pork to a large bowl and let cool until handleable but still warm. Using two forks, shred the pork, discarding any excess fat. Cover and keep warm.
Let the braising liquid in the slow cooker pot settle for about 5 to 10 minutes. Using a spoon, skim any fat that rises to the surface. Season braising liquid with kosher salt and pepper and a little sugar to taste. You can add 1TBS of apple cider vinegar to mix at the finish, but that is optional.
Toss shredded pork with 1 cup of the braising liquid - adding more slowly, as needed to keep meat covered and moist. Serve with extra barbecue sauce.
FOR THE COLE SLAW:
In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.
I toss my pork into a cambro, which if you don't have one, you might consider buying. I use them all the time to marinate everything and to store stocks. FOR THE COLE SLAW: In a large bowl, mix together all of the dressing ingredients with a good amount of fresh pepper. Add the shredded slaw mix and toss until combined.