The crock pot is really a live saver, especially on those days where you either don't have the time to spend hours cooking, or you just don't want to spend the time on hours of cooking. Admit it. It's probably the latter option. My entire family loves pulled pork, and even though this isn't technically the right way to do it, it's the easiest way that still yields some of the best results.
- 3 to 4lbs - Pork Butt
- 2 - Onions (roughly chopped)
- 1 to 2 Cups - Chicken Broth
- Brown Sugar
- Chili Pepper
- Pat dry pork butt and generously season with salt, pepper, paprika, chili pepper and brown sugar. (I save the brown sugar as the last dry rub layer.)
- Place onions in the bottom of your crock pot, then place your pork butt fat side up on top of the onions.
- Pour in 1-2 cups of chicken broth until the onions are fully covered and the broth reaches partial way up the pork butt.
- Cover, and cook on high 4-6 hours. Depending on the size of your pork butt this may take a little longer. Meat is ready for pulling when you can stick a fork in it, twist, and the meat easily pulls apart.
- Remove pork butt from crock pot when finished, and place in a large bowl. Shred.
- Add your favorite BBQ sauce in the quantity that you prefer.
*Note: I like to serve my pulled pork with coleslaw or a spinach and vinegar saute.