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Slow-Cooker (Yup!) Pulled Pork

Making my own pulled pork – without using a smoker – was the original incentive for creating my meat rubs and seasonings! I tried many variations of spices and recipes before coming up with each of my unique spice blends.

This is a favorite of my customers, friends and family. And of course, my rubs also awesome in a smoker!

Ingredients

  • 4 lb Pork Shoulder (I prefer bone-in, for the extra flavor)

  • 1 rounded tablespoon Beartooth BBQ and Grilling Rub per pound of meat (or you can also use my  Prairie Style BBQ Rub)

  • ½ Cup beef broth (It’s quite alright to use store-bought broth for this recipe)

 

  1. At least 1 hour before cooking (you can do this step up to 12 hours before cooking) the pork shoulder, rub the seasoning on all outside surfaces of your roast. Generally I just measure the seasoning onto a plate, then press the meat into the seasoning.

  2. Cover gently and put the coated meat back into the refrigerator while it marinates in the rub.

  3. When you are ready to cook the meat, pour the beef broth into the bottom of your slow-cooker. Then place the meat into the slow-cooker, cover and turn the cooker to “HIGH”.

  4. Let the meat cook for approximately 4 - 6 hours, or until the meat is very tender and pulls apart easily with a fork.

  5. Once done, turn of the slow-cooker, remove the meat, and place onto a tray for 5 minutes to “rest”. Then you can use 2 forks to pull the meat apart as the classic pulled pork. Don’t forget to remove the bone!

 

I usually serve pulled pork warm on a grilled bun, and topped with cheddar or pepper jack cheese, and pickled pepperoncini. Bur you can use jalapenos, Cole slaw, or whatever is your preference. I prefer a less-sweet Carolina style barbecue sauce with pork, but the choice is all up to you!