Jackie This recipe is a perfect make ahead and eat throughout the week option. This recipe uses a dry rub and not sugary sauces to flavor the pork, making it a versatile option for the week that you won’t get bored of. By doing that you can make this pork into so many different recipes throughout the week by adding different sauces or toppings. The dry rub adds enough flavor that the pork can stand on its own as well.
I cooked mine in my pressure cooker on the slow cooker setting, for about 6-7 hours. Time may vary depending on yours or the settings you have. There will be so much juice when this is done that there is no chance this pork will dry out so don’t be worried about letting it go longer if you’re starting this in the morning and leaving for the day. That also being said, I tend to poke at mine throughout the day, but also not necessary if you’re leaving it.
Once the pork is done you’ll want to strain it, reserving some of the liquid for storage and reheating to avoid the pork drying out. You can use a gravy separator to remove the fat from the liquid. I don’t have one so I strained into a large glass measuring cup, let it sit for a few minutes and spooned the fat off the top.
As I said, since we’re not cooking this in a bbq or sugary sauce you can make so many different things with this throughout the week. Check out my pulled pork taco or pulled pork stuffed sweet potato recipes for some inspiration. This pork is even great topped on a salad, in an omelet or cooked in a hash.
Reheating: After cooling in the fridge the juices will likely have solidified around the pork which is perfect for reheating. Heat a pan over medium heat, add the pork. As the pork heats the juices will release, continuing cooking until the pork has absorbed the juices back up. Eat as is or stir in your favorite bbq sauce!
Dry Rubbed Slow Cooker Pulled Pork
Ingredients
Dry Rub
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
Pork
- 1 onion sliced
- 2 cloves garlic sliced
- 1 cups water
- 1/4 cup apple cider vinegar
- 5 lbs boneless pork butt
Instructions
- Mix all your seasonings together, dry your pork butt and lather on the seasonings all over, let set for about 20 minutes
- Slice your onion and garlic
- In a crockpot, or I used my pressure cooker on slow cooker setting, pour in the water and apple cider vinegar
- Place your pork on top, sprinkle in your onions and garlic
- Turn to low for 8 hours, and mostly forget about it! After a couple hours I will flip it over using tongs, and pull apart any pieces that are “loose”. You can totally let it be for the 8 hours though and come home to pork that will practically shred itself.
- After the pork is done, strain the pork reserving the juices. You can use a gravy separator to remove the fat, or I let it sit for a few minutes and spooned off the top layer that rose to the top.
- Pull apart any of the pork that has not already fallen apart on its own, you can eat right away or store in containers pouring some of the juice back over the meat to keep it moist when reheating.
