Servings: 2

Prep: 30 min

Cook: Between 9 - 11 hours, depending

(3-quart crockpot, 2½–3 lb boneless Boston butt/pork shoulder roast)

Ingredients

Pork

• 2½–3 lb boneless Boston butt (pork shoulder roast)

Dry Rub

• 2 tsp kosher salt

• 2 tsp smoked paprika

• 2 tsp brown sugar

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• ½ tsp dry mustard (optional, but great)

• ¼ tsp cayenne (optional)

Cooking Liquid

Notice how little liquid we're using.

• ¼ cup apple cider vinegar

• ¼ cup chicken broth

• 1 Tbsp Worcestershire sauce

That's it!

The pork will release plenty of juice on its own.

To Finish

• ½–1 cup favorite BBQ sauce (optional—you can also serve it on the side)

Morning Prep (about 10 minutes)

Pat the pork dry with paper towels.

Massage the dry rub all over every surface.

If you have time, let it sit while you make coffee or breakfast (15–30 minutes). If not, just put it straight in the crockpot.

Into the Crockpot

Pour the cooking liquid into the bottom.

Set the pork fat side up if there's a noticeable fat cap.

The meat should not be submerged. It should mostly sit above the liquid. As it cooks, it will create its own flavorful juices.

Cook

Cook on Low for 8–10 hours.

Don't worry if it's done closer to 8 hours or closer to 10—it depends on the exact roast.

The goal is NOT time.

The goal is:

• Internal temperature around 195–205°F

• Fork twists easily

• Meat practically falls apart

If it's only 185–190°F and still fights you, let it keep cooking.

The Secret Restaurant Step

When it's perfectly tender...

Leave the pork in the crockpot on Warm for 30–90 minutes.

This resting period is one of the biggest differences between home and restaurant pulled pork. The meat relaxes and reabsorbs some of its juices.

Shred

Lift the pork out.

Remove any large pieces of fat.

Shred with two forks (or even your hands once it's cool enough).

Finish

Pour most of the cooking liquid into a measuring cup.

Let it sit for a couple of minutes so the fat rises to the top, then spoon off some of the excess fat.

Mix the shredded pork with:

• about ½ cup of the defatted cooking juices

• ½–1 cup BBQ sauce, if you like saucy pulled pork

The meat should be juicy, not swimming in sauce.

Serve

My favorite combination:

• Toasted brioche buns

• Pulled pork

• Creamy coleslaw

• Dill pickle chips

With potato salad, baked beans, or kettle chips on the side.

A couple of extra tips

I would avoid opening the lid during cooking unless you're checking for doneness near the end. Every peek lets out heat and can extend the cooking time.

Also, if you can, buy a roast with good marbling—thin white streaks of fat running through the meat. That's one of the biggest differences between merely good pulled pork and the incredibly tender, juicy kind you'd happily order again at a restaurant.