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Ultimate Cheater Pulled Pork

Servings 12
Author Adapted from Cheater Barbecue: Barbecue Anytime, Anywhere, In Any Weather

Ingredients

  • FOR THE PULLED PORK
  • 5 - 6 pound boneless Boston butt pork roast
  • 1/4 cup Cheater Basic Dry Rub (recipe below)
  • 1/2 cup bottled liquid smoke
  • FOR THE CHEATER BASIC DRY RUB
  • 1/4 cup paprika
  • 2 tbsp kosher salt
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp dry mustard

Instructions

  • FOR THE PULLED PORK
    Cut the pork butt into medium (2 to 3 inch) chunks
    Put the pieces in a large slow cooker. Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled liquid smoke.
    Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
    Using tongs and a slotted spoon, transfer the meat to a platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands (it should shred easily). Serve the barbecue piled on buns with your favorite barbecue sauce.
  • FOR THE DRY RUB
    Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

Notes

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer at the top.
To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally.
While the meat warms, combine the barbecue sauce with some of the reserved meat juice in a saucepan. Heat through and serve with the barbecue.