Chandler’s Crockpot Barbecue Pulled Pork

I know it may look like I do all the cooking, but I have to give some props to Chandler. That man knows how to WORK a slow cooker! He’s made whole chickens, carnitas, ribs, but our favorite is Chandler’s crockpot barbecue pulled pork.

Chandler says that you can use any kind of barbecue sauce in this recipe, though he feels a sweeter sauce usually works best (vs. a vinegar based bbq sauce). When we made this batch, Chandler used a sweet and spicy cherry jalapeno barbecue sauce– YUM. He often switches up his choice of sauce, though, so there’s really no wrong answer. We say, just use your favorite!

With a big piece of pork like this, you need some acid to break down that strong muscle and layers of fat. We use apple cider vinegar as one source, but the key is layering sliced limes at the bottom of the slow cooker. They act as a little shelf for the meat, and start breaking it down right away.

What Size Pork Butt Should I Buy?

Here are our notes for the right size:
4 pounds is just the right amount for 2 people with leftovers for the week. If cooking for one, lean on the side of a 3 pound cut. If cooking for a family of 5+, you may want to find one a little bit larger than 4 pounds, if you plan on having leftovers). Bottom line, this recipe makes a lot of meat! We love it because it’s a cheap and effortless way to get a lot of meals out of one recipe.

The best way to eat Chandler’s crockpot barbecue pulled pork is on a toasted bun with a little bit of mayonnaise, and extra barbecue sauce. Serve with coleslaw or some fresh pineapple. We’ve also used it to top baked potatoes, mix into scrambled eggs, or made barbecue tacos (everything is good inside a tortilla, right?). Don’t be afraid to transform your pulled pork into different dishes throughout the week, so you don’t get tired of having it. There’s a lot to go around!

Looking for more delicious dinner recipes? Check out my Dinner Archives for more ideas.

Print Recipe

Chandler’s Crockpot Pulled Pork

Total Time5 hours hrs

Servings: 6

Ingredients

• 4 lbs pork butt*
• ¾ c barbecue sauce
• ½ c apple cider vinegar
• 2 limes sliced into thin (¼") rounds

Pork Rub

• 1 tbsp seasoned salt
• 1 ½ tsp onion powder
• 1 ½ tsp garlic powder

Instructions

• Mix together spice rub ingredients and set aside.
• If pork has a fat cap, trim the large cap away with a sharp knife. It is okay if you don't get it all!
• Sprinkle spice rub over all sides of the meat, and dab meat on plate/cutting board to pick up any extra spice mix that fell around it.
• Layer lime slices until bottom of crockpot is just covered, and set pork (fat cap side down) over limes. The limes will work to break any extra fat down quickly.
  
• Pour barbecue sauce and apple cider vinegar over the meat and cover with lid. Do not latch the lid, if it has a locking capability! This will steam the meat, leaving it mushy and overcooked.
• Cook on low for 6 hours or high for 4. Pork will be fall apart tender when ready.
• Remove meat from slow cooker and shred with two forks. Serve on a bun with more barbecue sauce, on top of a baked potato, or in a tortilla.

Notes

*No more than 4 pounds for 2 people. If you’re cooking for one, you may want to find a smaller piece (closer to three pounds). For families larger than 4, you may want to find just a bit larger, if. you plan on having leftovers.