We love pulled pork sandwiches in my house, so much when we go out to eat, if there is pulled pork on the menu, it gets ordered. So I thought I would give it a go in my crock pot, which allows it to cook while I’m gone for the day without worry, but it will be ready for dinner time.
6-7 pounds pork butt
1/4 cup brown sugar
1 tablespoon chile powder, I use Bueno extra-hot
1 tablespoon paprika
2 teaspoons granulated garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
A bottle of your favorite barbecue sauce, I use Stubb’s spicy
Your favorite rolls, I use King’s Hawaiian rolls for sliders
Coleslaw – double this for 8 servings
4 servings (340g) coleslaw mix
1.5 tablespoons cider vinegar
1 tablespoon granulated sugar
6 tablespoons of your favorite mayonnaise, I use best foods olive oil mayonnaise
Salt and fresh black pepper to taste
- Mix all of the spices in a bowl
- Rub evenly all over the pork butt.
- Wrap the pork butt in cling wrap and store overnight in the fridge.
- Unwrap the pork butt and place in the Crock-Pot with the fat cap facing up. Put the lid on and set the Crock-Pot on high for 7-8 hours.
- After the 7-8 hours, the pork should be falling apart. Transfer it from the Crock-Pot to a large mixing bowl.
- Take 6-8 tablespoons of the barbeque sauce and mix it in with the pork.
- This step is completely optional, but I like my pulled pork to be a little crispy, so I spread it on a baking sheet and put it under the broiler for about 10 minutes, but would frequently check on it as ovens can vary.
- While the pork is in the oven, mix the coleslaw mix, vinegar, sugar, mayonnaise, salt and black pepper.
- Pull the pork out of the oven and place on you favorite rolls, top with some coleslaw and additional barbecue sauce.
- Sever with your favorite side, we like French fries, and enjoy!