This Slow Cooker Pulled Pork is saturated with flavor from a delicious dry rub. Cooked long and slow, it falls right off the bone!
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There are a lot of different ways to make pulled pork, and within the slow cooker/crock pot world alone there are countless recipes that their creators swear by. I have made pulled pork a dozen times and I never make it the same way twice, but that’s just the way I cook. However, I have made this exact recipe for Slow Cooker Pulled Pork with a Dry Rub twice, which is a giant endorsement from me.
For this recipe I used a dry rub to marinate the pork butt, and then I add some liquid in the crock pot for it to cook with. The dry rub here is generous but the right amount for a 3 – 3 1/2 lb Boston Butt, and it had the most amazing, warm and spicy flavor due to the clove – my little secret ingredient.
What is a Boston Butt?
Let’s talk cuts of pork for a minute.
Contrary to what you might think based on the name of this cut of pork, the butt actually comes from the shoulder of the pig. Boston Butt or Pork Butt is the American name for this cut, and in Europe it is known as Pork Shoulder On The Bone. Just Pork Shoulder would come without the bone.
The Boston Butt is the most common cut used for pulled pork as it is perfect for long, slow roasting.
In case you were wondering, the actual butt of the pig is classified as the leg, and it is usually cured and eaten as a ham roast.
Slow Cooker Pulled Pork is so hands off that you really need to pair it with something else super hands off in order to really enjoy the ease of this recipe. I always serve pulled pork with a coleslaw like my Kale & Broccoli Coleslaw that I make ahead of time and leave in the fridge until we are ready to eat, or I make Quick Pickled Red Onions + Jalapeños for a briny, spicy bite.
Side dishes that would be great are Fire Roasted Corn + Black Bean Salad or Warm Garlic Potato Salad with Green Beans. Something fresh and full of veggies is what I love to eat with a pulled pork sandwich.
I love when I find a slow cooker recipe that doesn’t require you to brown something first in order to get the most flavor. This recipe imparts maximum flavor through the dry rub without searing the outside, so leave it on there as long as you can before cooking! If you need to actually cook at any point during a slow cooker recipe, I feel like it kind of defeats the point a little… I really need one of those slow cookers that have the browning function built in! Then it wouldn’t bother me so much.
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