Chandler's Crockpot Pulled Pork
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.