Now you can have great pulled pork with the ease of crock pot cooking. Put it on in the morning and eat in the evening making this a weeknight-friendly recipe.
Editor’s Note: Originally Published April 9, 2016. Updated with expanded text and discussion along with updated photos.
I love pulled pork, but most of us do. I have done fake pulled pork with other cuts of pork, but pork butt (AKA pork shoulder) is the “right” cut.
Cooking it low and slow is also the right way. And lastly, it should be cooked dry, not braised in liquids which is wrong for pulled pork. Let’s do pulled pork the right way.
While I “knew” how I wanted to do this, I did the usual research. Mostly I was disgusted (but not always).
There are recipes with condensed soup, packets of onion soup mix, broth, and many other things that should never touch a pork butt. There are recipes that are “done” in 4-6 hours on low… not possible.
So the plan was to use my usual rub (but feel free to use your favorite). Wet with liquid smoke apply the rub and “roast” low and slow in a crock pot. Now the secret ingredient., aluminum foil, but don’t wrap it, elevate it to keep it out of the fat.
I used a three pounder, but I believe you could do 4 pounds the same and a five pounder might work. The three pounds produce enough for ten large sandwiches. So cheap eats if you calculate it.
My Rating:
A very nice 5. Almost equal to my oven and grill versions.
Pro Tips: Recipe Notes on Crock Pot Pulled Pork from Butt the Right Way
What is Pork Butt?
Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same.
Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. It has a bit less marbling and less fat and is usually not separated from the butt.
If you are wondering, butt means thick, so that is why the term “butt” is used. Lastly, the picnic ham and picnic shoulder are not the same as this cut.
When is Pork Butt Done?
I like to take my pork butt to 195+ range. And prefer 200-205, but some crock pots just won’t get there in most crockpots. So settle for 185 only if you must, but 195 or even 200 is really good.
I want a recipe that can be put on in the morning before you leave for work and be ready in 9-10 hours when you get home with most crock pots but there may be some variation
The Rub for Crock Pot Pulled Pork
I provided a suggested rub, but any rub you want will be fine. The suggest rub has an average amount of salt for a rub. Some find that too much. We are now decreasing our own salt intake so I usually decrease it by 50% and can’t tell the difference.
Other Notes:
I put the rub on and cooked right away. That works quite well but if you plan ahead, then apply the rub the night before and wrap in plastic wrap.
Bone-in or boneless does not matter.
Fat pad up or down does not matter. But I tend to down or side.
I like the liquid smoke, but some people object out of principle. On a crock pot pulled pork? You’re lucky it doesn’t have onion soup mix. But leaving out will be fine and only a minor change in the final results.
If you do use the liquid smoke, please only use one with water and smoke listed as ingredients and nothing else. Cheap liquid some will ruin this. I use Wright’s.
Start with a pork butt AKA pork shoulder 3-4 pounds. And a rub of your choice.
Prep a large crock pot with six balls of aluminum foil. Make about 2 inch balls but then squish down to 1 inch high and arrange in the bottom of the crock pot.
You may use the rub of your choice, or mine is ½ cup dark brown sugar, three tablespoons kosher salt, one tablespoon chili powder, one teaspoon garlic powder, one teaspoon onion powder and one teaspoon pepper.
Pat dry the pork and the coat with about two tablespoons good quality liquid smoke.
Generously apply the rub. You could wrap with plastic wrap and refrigerate overnight at this point or cook right away.
Place on the foil balls and cook on low undisturbed for 9-10 hours.
Bake until internal temp of 190 plus. About 9-10 hours, but will vary some with the thickness of the meat and the crock pot. Remove from crock pot onto a large sheet of heavy-duty foil.
Wrap tight with the foil then wrap with several towels. Allow to rest for at least 15 minutes but 1-2 hours is fine. Shred with forks. It will fall apart.
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Crock Pot Pulled Pork from Butt the Right Way
Ingredients
- 4 pounds Pork Butt - aka Pork Shoulder
- 2 tablespoons liquid smoke - good quality
My Rub
- 1/2 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
Instructions
- Start with a pork butt AKA pork shoulder 3-4 pounds.
- Prep a large crock pot with 6 balls of aluminum foil. Make about 2 inch balls but then squish down to 1 inch high and arrange in the bottom of the crock pot.
- You may use the rub of your choice, or mine is ½ cup dark brown sugar, three tablespoons kosher salt, one tablespoon chili powder, one teaspoon garlic powder, one teaspoon onion powder and one teaspoon pepper.
- Pat dry the pork and the coat with about two tablespoons good quality liquid smoke.
- Generously apply the rub. You could wrap with plastic wrap and refrigerate overnight at this point or cook right away.
- Place on the foil balls and cook on low undisturbed for 9-10 hours.
- Bake until internal temp of 190 plus. About 9-10 hours may vary some with the thickness of the meat and the crock pot.
- Remove from crock pot onto a large sheet of heavy duty foil. Wrap tight with the foil then wrap with several towels. Allow to rest for at least 15 minutes but 1-2 hours is fine.
- Shred with forks. It will fall apart.
Recipe Notes
Pro Notes:
- This is an all day recipe.
- Bone-in or boneless does not matter. And fat pad up or down does not matter.
- I suggest a good quality liquid smoke but skip if you want.
- Use a rub of your choice. I provided a suggested rub. You may decrease the salt if you want.
- Done is really 200-205. Don't settle for under 185. But please try for 195 plus, and you will be happier.
- Do not shred immediately. Wrap with foil and let the fluid absorb for at least 15 minutes but one hour is better.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published April 9, 2016
Related Posts:
Mary Thomasma
I just put my pork butt in the crock pot at 11 am. It won’t be done until 8 or 9 pm. Could I possibly cook it on high?
DrDan
Hi Mary,
Welcome to the blog.
You caught me online… I have never done that but I think you might knock a few hours off the time. Some of the older (more than 10 yrs) crockpots will crank up the heat a lot. Probably not what you want. But the newer ones just get to about 210-215 faster on high than low due to thermostats. That is fine.
Use a meat thermometer to determine the end point of cooking. Try to get to at least 185-190 but you really want 200+ if you can.
Good luck and please report back. I would love to hear what happens on high.
Dan
Mary Thomasma
Hi Dan,
I ended up cooking on high from 11am-2:30pm. Then I turned it to low. At 5:30 I pulled the pork out to rest in foil for about 1/2 hour. It turned out GREAT, so it can be done. Thanks for the recipe. I used your rub, and my husband said it had great flavor. This is saying a lot because he’s a huge critic.
Mary
DrDan
Excellent, thanks for the update.
Dan
Laura
Hey Dr. Dan,
I was just looking over your nutrition facts label & I don’t see a serving size. This is the 2nd time I’m making this & just would like to know how many ounces you’d say a serving size should be.
DrDan
Hi Laura,
The pork loses about 20% of weight during cooking. So I get 10-12 “servings” out of a 4 pounder. That is about 1/3 pound per serving after cooking. That is more than I can get to stay in a bun. That is how I count servings. If I did it differently, I would only get to eat cold food.
Dan
Heather D
OMG! I have never commented on a recipe before. Nor have I ever cooked pork butt before. This turned out delicious. I was so happy. This recipe is a keeper. Thanks for this great recipe. I will be making it often.
DrDan
Hi Heather,
Welcome to the blog.
I love easy cooking like this. Glad you enjoyed the recipe.
Thanks for the note.
Dan
Donna
This was my 1st attempt at making pork butt. OMG!! Your recipe will forever be used in this house. Just melts in your mouth! We already can’t wait to have it again. The only thing I didn’t use was liquid smoke as it tends to trigger a migraine, but I don’t think it took away from the flavor.
Laura
Hey Dan,
I have never left a comment on a recipe I have done before, but… OH. MY. LANTA!!!! This was sooooo amazing. I had never really done anything “special” to my butts, lol, but it was SEC Championship playoffs & I wanted to do something special. I have never used liquid smoke before so when my husband went to buy it, the cashier told him, “a little goes along way so don’t over do it”. I followed your recipe to the T, paprika & all, & it was AUH-MAZING!!!! I will never make another butt any other way. I give it ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ all day long!!! On a funny note, I always thought paprika was just used for garnish on deviled eggs. I am starting to do my own seasonings instead of packaged & I’m finding it everywhere. The smoked paprika also does something to a recipe I would’ve never have imagined. Thanks again!!!!
Thomas
I made this BBQ today using this recipe and it was fantastic!
DrDan
Hi Thomas,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Cheryl K Frank
Hiya! Can I add BBQ sauce? If yes, when?
DrDan
Hi Cheryl,
Welcome to the blog.
BBQ sauce??? I assume you mean to replace the rub. I don’t see it as a good idea. That long of a dry cooking of a tomato based product probably will not be good.
I do always use sauce but at the end with serving.
Dan
Zach
I spread the pork out on a baking sheet after cooking and pulling, add some sauce and throw it in the oven for a few min.
DrDan
Hi Zack,
Welcome to the blog.
That sounds like great reheat method.
Thanks for the note.
Dan
Jan
Making this as followed before bed at 11pm. Did a quick search and this recipe was the first one. I’m expecting a winning piece of pork in the morning.
DrDan
Hi Jan,
Welcome to the blog.
The house must have smelled wonderful in the morning.
Hope it worked well for you.
Dan
Sandy
Due to West Tennessee weather I was searching for a way to have BB smoked taste but not have to deal with forecast to cook outdoors. I found it with this recipe. The taste and tenderness will give our outdoor BB a run for the money. Delicious,juicy,tender and easy is what I got. Going to cook again this weekend due to cold temps and possible snow. Yummy yummy. Would give 10 stars if I could. I will change chili powder to paprika like I seen in comments.
DrDan
Hi Sandy,
Welcome to the blog.
Did you ever think you would do a pork butt in a crock pot. I never did.
Either chili powder or paprika is a personal choice.
I do love west Tennessee and trained at St. Judes years ago. Give me some Marlow BBQ any day.
Thanks for the not and very happy it worked well for you.
Dan
Kam Thomps
On January 5th, I made this recipe, sans liquid smoke, following the method precisely. Oh, my goodness. I have finally found the way to the pig I have been craving. I will never braise (read: boil) pig butt again. This was exceptional. I made a five pound roast, and if both my husband and my Golden Retriever were not so darned cute, I would have eaten it all myself. In time. Though, not too much time.
Thank you so much.
DrDan
Hi Kam,
Welcome to the blog.
I do love pulled pork (and golden retrievers). Glad it worked well for you.
Thanks for the note.
Dan
Ann G
Hello! For the last couple of years I began making a non-traditional Christmas dinner, crockpot pulled pork for BBQ sandwiches using a eastern North Carolina sauce which is vinegar-based. I just throw my Boston butt in there for 8-10 hours, shred and then pour on the yummy sauce! (We love slaw on our bbq sandwiches!). I want to try the aluminum foil balls on the bottom to keep the meat out of the muck. I always thought the liquid would help keep it tender though. Merry Christmas and Happy Holidays!
Hana Jenkins
Went looking for slow cooker pork butt recipes this morning and when I scrolled down your page, I immediately thought, “Oh! I’ve done this before and I really liked it!” So I’ve just put it together for this evening. I only made one change: I used smoked paprika because I didn’t have liquid smoke. I used almost a tablespoon (I didn’t really measure…heh…) and then cut back on the pepper a little, but not too much. Thank you for the ingenious idea of foil balls under the meat!
Quinton
I put mine in the crock pot at 8am this morning, came home at 12 to check on it and my temperature was 200-208 throughout. Mine was 2.5 pounds-cooked on low the entire time. Have it wrapped in aluminum foil now. I’m assuming my crock pots rate of cooking is faster than others that need 10 hours? Once I take it out of the aluminum foil, what’s the best way to heat it back up for dinner around 6 pm?
Thanks!
DrDan
Hi Quinton,
Welcome to the blog.
That seems very fast, even for 2.5 pounds.
So what to do now? After wrapped for a little while, it needs to be shredded before it gets cold or it will firm up and be hard to shred.
The reheating of pulled pork is a long debated topic. Many “experts” like a plastic reheating bag with a bit of apple juice in boiling water. Others use a sealed oven pan with some apple juice or a bit of water. I like the oven method best for larger amounts. I admit to a covered microwave dish with a bit of water. Be sure not to overdo the microwave.
Lastly, I would be careful with other recipes in that crockpot.
Dan
Steve
Hi,
I’m trying this for the first time. In all of the text of the recipe is says “chili powder” yet in the photo of the ingred You Show PAPRIKA. Does it matter?
DrDan
Hi Steve,
Welcome to the blog.
It should be chili powder and I now have replaced the picture. I appear to have grabbed the wrong bottle for the photo. Paprika is made from different chili peppers and will taste a bit different but sometimes not a lot.
This recipe has been seen more than 1 million times and you are the first to notice it. So you are “one in a million”
Thanks for the proofread.
Dan
David Buckley
Can a plastic liner be used for this recipe.?
Thanks
DrDan
Hi David,
Welcome to the blog.
If by plastic liner you mean those very thin disposable liners that are made for crock pots. Definitely yes but still use the foil balls to elevate the meat to keep it out of the muck.
Dan
David
Hello.. thanks for the reply ..
decided to go your route .. got it wrapped in fridge .. got crockpot loaded with the foil ..
I even shopped around for the Wright liquid smoke .. ;-)
Thanks for the recipe advice..
Cheers !!
Gwen K
Wow impressive!!! I had a bone in 5 lb pork, was so confused on how is best to cook, sear first, roast last, 4 hours vs 8-10 hours, ect… but this was easier, and creative but made sense… so i decided to go with this one, so happy I did!!! I Marinated in Claude’s sauce for an hour prior, since I had run out of liquid smoke, then followed this recipe exact, got my 8 hours of sleep, this freed me up to do more cooking last night and this morning for a gathering… at 10 hours exactly it was at 205 degrees, juicy, tender and falling apart, and smells delicious!! Thank you for saving me!!!
DrDan
Hi Gwen,
Welcome to the blog. Glad it worked well for you.
I do love logical recipes. That crockpot is just a little oven so let it tend the food and free you up for other things (I love naps).
Thanks for the note.
Dan
Shane
Can i use light brown sugar instead?
DrDan
Hi Shane,
Welcome to the blog.
Yep that is fine. Brown sugar is just sugar with molasses. A little more in the dark and not much taste difference.
The rub is just a suggested rub. I use a similar rub for many things. I’ve used both light and dark so use what you have.
Dan
Kelly taylor
Hi Dan I did your recipe from the beginning to the end and mine’s been cooking for 9 & a half hours now and it is about 6 lb but there’s a lot of liquid in the bottom and it started to move around the tin foil balls should I take out the liquid? I know I need to cook it longer but I was wondering about so much liquid adding up? Thanks
Kelly t
DrDan
Hi Kelly,
I have never had more than 1/2 inch so yep if it is moving around, then remove some fluid as quickly as possible. You will lose a lot of heat so pop it up to high.
Dan
Steve Mulvenon
I made this yesterday and it was absolutely delicious. “Outstanding,” was my wife’s verdict. The only variations from the recipe were a 4.7 lb roast and not using liquid smoke. The rub I used already had smoke flavoring, so I was afraid of overkill on smoke flavor. It was done to perfection in 10 hours.
DrDan
Hi Steve,
Welcome to the blog.
Sometimes I think of this as an “odd” recipe since there is not much to it but the results are just so good.
If your rib is “smoky”, then the liquid some is a bit redundant. My rib is straight up so I always add it but many seem to object or don’t have it so skipping it is always an option. Or if they are not sure of the quality of their brand, I would definitely skip it.
Thanks for the note.
Dan
Kari
My family loved this! I loved how easy it was in a crock pot. Delicious! What is your best method for reheating? We have lots of leftovers.
DrDan
Hi Kari,
Welcome to the blog.
It is amazingly simple to get so much good.
The most common recommended reheating method is a plastic bag with a touch of apple juice in boiling water. Also, you can freeze it that way for easy reuse.
Now I never have apple juice. So I just put a dash of water in with the pork I’m reheating and then microwave just to a good reheat. Not hot-hot. Works fine for me but the pulled pork gods will strick me down someday.
Thanks for the note.
Dan
Lisa
Hi there, Howdy!!
I have come across your recipe and am very anxious to try this. I ended up buying a 15 pounder at Costco, but will be cutting it in 1/2, so lets say it will be 7.5 pounds that I am going to cook and I’ll freeze the other half. (This was the smallest that they had)!! On your recipe calculations, I entered in the weight, and it said 19/20 cups of brown sugar.
Does this literally mean 19-20 cups of sugar?? This seems like quite a lot. Please clarify!!
Please help!! Today is Sunday, Oct. 21, 2018 and I would like to get this cooking by Wednesday!!
Thanks for your help!!
Lisa
Ingredients
7 3/5 lbs Pork Butt aka Pork Shoulder
3 4/5 tablespoons liquid smoke good quality
My Rub
19/20 cups dark brown sugar
5 7/10 tablespoons kosher salt
1 9/10 tablespoons chili powder
1 9/10 teaspoons garlic powder
1 9/10 teaspoons onion powder
1 9/10 teaspoons pepper
Servings:
19
DrDan
Hi Lisa,
Welcome to the blog.
That is 19/20 of a cup not 19 to 20 cups. So just under a cup. Keep it simple, just do a double batch. The amounts of various things in a rub can be varied some. So just rub on some liquid smoke to get it wet so the rub can stick than a generous amount of rub. Into the crock pot on low but elevated a bit on foil balls. Several people in the comments did 8 pounders and it took 10-12 hour. On the grill and in the oven, I like to take the internal temperature to 200-205 but in a crock pot, you just won’t make that. Try for 195 but nothing under 190.
Dan
Jason
I have a 6 pounder in the crock pot right now.. and then I saw your recipe.. I just salt and peppered mine and cut up a sweet onion and threw in..on low.. I’m thinking 12hrs.. next time I will be trying your recipe the rub sounds amazing and using alum. foil balls to elevate it out of the fat is ingenious.
DrDan
Hi Jason,
Welcome to the blog.
I think your 12 hours is about right for pulled pork.
The foil balls are not my original idea but I can’t remember where I saw it first but it works great.
Thanks for the note.
Dan
Tracy jones
I tried this recipe and foil for the first time and it turned out amazing. I will continue to use the method. Thank for sharing..
DrDan
Hi Tracy,
Welcome to the blog.
It is surprising it came from a crockpot.
Thanks for the note.
Dan
Hope
What does the foil balls do?
DrDan
Hi Hope,
They are there to elevate the pork butt out of the draining liquid and fat.
Dan
Sue
I have this in the crockpot (it’s been 3 hours) right now – I only had a 2 3/4 pound roast, so I tweaked amounts & didn’t have liquid smoke so added a bit of smoked paprika….it smells absolutely amazing already! I’ll be drooling by the time it’s done :) Thanks!
Zach Arellano
Delicious for the 2nd time. I love starting this around midnight and smelling it when I wake up numerous times. Perfect at lunch tume. Thanks!
Marie DeMartino
If I use an 8.5 lb pork butt and double the recipe how long does it need to cook?
DrDan
Hi Marie,
I suspect the time for 8.5 lb in a crock pot would be… a long time. That is a lot of mass for the crock pot to handle. Can it be done? Probable. I would suggest looking at my oven recipe at https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ Cut the butt in half and separate on the rack.
Hope that helps.
Dan
Aimee W
Greeting from a “neighbor” to the (Rothbury) and I must say I LOVE this recipe. I made it for a family meal (bigger size- worked great) but I neglected to save the recipe. I remembered that you posted with a picture of the pork from Leppink’s and pulled it up. I will be making this wonderfully delicious recipe for our family tomorrow and cannot wait! My only recommendation is DO NOT cook this overnight, ’cause if you wake up it is IMPOSSIBLE to go back to sleep. Last time I made it had to be ready for the noon meal after church on Sunday (my hubby’s family all gathers together for Sunday supper together, each of us taking turns for the main meal.) It was well liked!
DrDan
Now that is odd, tracked down by a Leppink’s label. I’m in Spring Lake and practiced in Muskegon.
I’m so use to using the oven version, I rarely do this crock pot version but it is just a logical use of the crock pot and always works well.
I will wave next time I pass through Rothbury.
Thanks for the note neighbor.
Dan
Katie
Aloha
This sounds awesome and can’t wait to try next time! Wish I would have seen this about 45 ago before I committed most of the cardinal sins you mentioned… 😆
I started cooking similar to a beef roast that my mom used to make … lol I then realized hubby bought pork butt 6.5 bone in
My question for next time is do you trim the fatty pad on bottom? Omg I wish I could start over now…
DrDan
Hi Katie,
It will probably be fine but I have my preferences.
Now about that fat pad, the experts (the smokers) cannot agree. Some are fat pad up, some are fat pad down, and some trim it off. I don’t think it matters since the fat you are melting in internal mixed in the meat. The fat pad does not drip down into the meat. I have done it all ways and I’m convinced it just does not matter. Anymore if I can trim it easily, I do so I have more area for the rub.
Check the oven recipe https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ which has become my go-to method. I believe the crust is better due to the drier environment.
Have a great holiday season.
Dan
Pam
I want to try your recipe. I have an 8lb bone in pork butt. Any idea how long I would cook that on low for this recipe?; Thanks
DrDan
I have no confidence you can do an 8 pounder in a crock pot. I would thing 4-5 pounds max.
I suggest the oven method https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/. Read the comments and you will have an idea about how long. Of course, the grill is alway possible also.
Dan
Lindy
I just did a 7 pounder with bone in and it might be the most amazing thing I’ve ever eaten! If you can fit in the crockpot I say go for it.
Marla
I just did an 8 lb bone-in butt in the crock pot. I let it cook on low for about 11 hours. It turned out fabulous.
Rebecca
Do I put any liquid in the bottom of the crock pot?
DrDan
No, it is a “dry roasting” similar to a smoker or grill.
Adylure
I made this today for me and my boyfriend. We liked it a lot. I haven’t had very many pulled porks since my mother is Puerto Rican, therefore we would get Puerto Rican dishes growing up, so I was pleasantly pleased that I didn’t have to deal with a sloppy mess like most pulled porks that I have had. So thank you! ;D
Walter
Wow. All I can say is wow, I wasn’t suprised just amazed.
DrDan
Hi Walter,
It is surprising that that came out of a crock pot.
Thanks for the note.
Dan
Jake
What about searing it first before putting it in the crockpot? I want to mimic the grill as much as possible. Thanks!
DrDan
Nope, The rub will crust up like the grill.
DrDan
Assuming that “half butt boneless roast” is what your store calls a boneless pork butt then it is fine. I have used both bone-in and boneless.
Check the oven recipe also https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ which is the oven version which this recipe is based on.
debi
My husband accidentally bought a “half butt boneless roast” didn’t realize it was pork he thought he was picking out a roast for crock pot Italian Beef. So do you think I can use that for this recipe? It sounds yummy.
Thanks,
debi
Janet
I honestly thought this was going to be like a dry sock. But WOW! I did everything the same except skipped the liquid smoke. What I lifted carefully out of the crock pot was a moist, yummy ball of pork goodness. When my husband got home he thought we were having aluminum balls for dinner. Then I shared and he was in a pork butt coma as well. And SO easy. It is a 5 for me because I was not disappointed one iota.
DrDan
Hi Janet
The liquid smoke does add a little but not a lot. Give it a try sometime.
I have almost stopped doing pork butt on the grill (not quite). I either do the oven recipe or the slow cooker for my pulled pork.
Glad it worked well for you and thanks for the note.
Dan
Ruby Townsend
Do you use the high or low setting on the crock pot??
DrDan
Low. Implied but not stated. Fixed. If you have a very old pot, low is too low. So if the pot never has any boiling on low, you should use high and cut the time some.
Susan
This will be my second time making your recipe. It turned out so good that I couldn’t wait to make it again. I hope you won’t be mad, but I omitted the liquid smoke. It was still great! Also, leftovers froze very well. I grew up on NC BBQ & I love your method! Give it a 4.9999 out of 5!
DrDan
I just got back from NC and had some really good pork. I will take a 4.9999 any day.
About the liquid smoke, recipes are always just guidelines. So change what you want. I would say all liquid smoke is not the same. I only use Wright’s now since I have had some brands that were very poor.
Thanks for the note
Dan
Leslie
Made yesterday, delicous we ate way too much, however I was still able to freeze some for another meal. Thanks for the recipe.
DrDan
Thanks Leslie, I wanted an all day, put it on in the morning and eat that evening recipe. I always said I wasn’t going to do pulled pork in a crock pot but this is worthy. I don’t like leaving an oven or grill on if I’m not home.
Dan
Leslie
Can you freeze this after it is made, since it serves 10? Recipe sounds great can’t wait to try. Thank you
DrDan
Yep it should freeze great.
Dan