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 2-3 hours is fine if wrapped well.
Shred with forks. It will fall apart.
This is an all day recipe.
I designed this for about a 4 pound pork butt. You can do bigger. Generally, if it fits in the crock pot without touching the sides, it will work. BUT the time will be longer.
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.
You can delay shedding time by 2-3 hours with wrapping the foil sealed butt in multiple towels and a small cooler if you have one.
Good refrigerated for 3-4 days but I prefer 2 days since the texture seems to suffer. Will freeze well for 3-4 months.
I like to reheat on a sheet pan, I sprinkle with a little water on my hand (don’t overdo it). Cover tightly with foil and into the oven at 250-300 until hot. The time varies by how you shredded it and the amount on the tray. You can then turn the oven down (keep it covered) or transfer to a crock pot on low to keep warm. (usually 45 minutes or so in the oven for me). I know that is not very exact but you get the idea.
Never reheat with sauce applied, the acid will destroy the texture.
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