Crock potBarbecue
Crock-pot pulled pork
Boston butt, salt, a splash of cider. Eight hours on Low and the blade twists free — same collagen as the pit, no fire.
Made it?
8 hr · 20 min hands-on · pull 203°F · rest 15 min
Ingredients
8 lb on the fire · ~4 lb to the table · 8 plates at 8 oz
- bone-in Boston butt8 lb
- kosher salt2 tbsp
- black pepper1 tbsp
- paprika1 tbsp
- garlic powder1 tsp
- apple cider or cider vinegar plus water1/2 cup
- onion, sliced1
Method
- 1
Salt the butt the night before if you can. Onion in the crock. Fat cap up. Rub, then cider around the meat, not over the cap.
- 2
Low 8 hours. Do not peek for the first 6. The blade should twist free around 200–205°F.
- 3
Rest 15 minutes in the juice. Pull. Toss with a spoon of the pot liquid and vinegar. Broil a sheet pan 4 minutes if you want crust.
If you don’t have it
- Bone-in butt → Boneless shoulder or picnic. Picnic has more skin — score it. Boneless runs a little faster.
- Cider → Stock, beer, or a splash of vinegar and water. You need moisture, not a braise flood.
Same cook, different day
Crispy tray
Sandwiches tomorrow. Pull, spread, broil 4 minutes, toss in a spoon of juice.
High
You have 5 hours. High 5 hours. Same 203°F and a twisting blade.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making skillet cornbread.
While a shoulder rests, or the last half hour of ribs. Cornmeal, buttermilk, an egg, a screaming-hot skillet with bacon fat or butter.
30 min
Same cut
Pork shoulder
Pull it, crisp it, bowl it.