CROCK POT PULLED PORK – Page 2

In a small bowl, mix together the brown sugar, smoked paprika, chili powder, cumin, dry mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
Rub it all over the pork butt. Let the pork shoulder sit for 30-40 minutes at room temperature, or cover it with plastic wrap and refrigerate for several hours up to overnight with the rub on it.
Place the sliced onion in the bottom of the crock pot. Place the pork butt on top of the onions. Pour the Coke or Dr. Pepper on the sides of the pork butt. Add the Worcestershire sauce and cover.
Cook on low for 8 hours or until very tender. Using 2 forks, shred the pork discarding any fat, cartilage, or gristle.

Let the pork shoulder sit for 30-40 minutes at room temperature, or cover it with plastic wrap and refrigerate for several hours up to overnight with the rub on it.
You can cook on high for 4-5 hours, but for best results, cook on low for 7-8 hours. Low and slow is the name of the game here.
Shred the cooked pork with 2 forks removing any fat, cartilage, or gristle.
If not serving for a while, add the shredded pork back to the crock pot on warm with about half the liquid and a pair of tongs to remove the pork from the liquid.
Drizzle the pork with my homemade barbecue sauce if serving as pulled pork sandwiches.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.