“Life’s a game … barbeque is serious!”
I’ve seen this recipe on many websites and blogs but Brian Gray at www.UrbanBohemian.com presents it better than most and kindly gave me permission to use his recipe as the inspiration for mine (which differs only slightly). I’ve made this recipe many times and it is always a crowd-pleaser. I usually compliment it with Alabama White BBQ Sauce and serve it on Hawaiian Sweet Bread Rolls or stuffed in steamed corn tortillas…some folks opt to eat the meat alone with no bread. Brian tells me that he found the dry rub recipe in a Cook’s Illustrated Cookbook and when I searched my cookbook library I found a similar recipe for both the dry rub and the pulled pork in a Cook’s Illustrated cookbook entitled, The Best Slow and Easy Recipes.
It is important to note that Brian’s Butt Rub (recipe below) makes the pulled pork a little savory and sweet. If you want yours just savory then I suggest you use the MarTex Dry Rub recipe that is posted on this blog.
This recipe typically will serve a dozen people and you’ll still have leftovers … sooo, if you are only feeding 4 to 8 people then you might want to cut the roast size in half!
Crockpot Pulled Pork with Brian’s Butt Rub
1 6-7 pound pork shoulder roast (also called Boston Butt)
1 batch of Brian’s Butt Rub (see recipe below)
Using cold water, rinse the roast and then dry it with paper towels. Although really messy, use your hands to coat the roast evenly with the dry rub. Depending on the size of the roast it may take 2 to 4 tablespoons of dry rub.
Place the roast in one of those really large zip-lock bags (or cover in plastic wrap) and let it chill in the refrigerator for at least 4 hours and, if possible, overnight is even better.
Remove the roast from the bag and place it in a large crockpot. DO NOT ADD WATER OR ANY LIQUID. Cook on high for 3 or 4 hours. After this initial period of cooking use two large forks and turn the roast over in the crockpot. Reduce the heat to low and continue cooking for an additional 3 or 4 hours.
Turn off the crockpot and remove the roast into a large pan or baking dish … it will be falling apart so you may have to use one or two slotted spoons to get all the meat and solid pieces into the pan. While the contents of the pan are cooling off, pour the juice left in the crockpot through a strainer and save the juice. Now pick out all of the bone and other undesireable solids from the pan leaving only good, tender chunks of meat. Using two dinner forks, shred the meat and place it back into the crockpot. Depending on how moist you want it, pour some of the juice back over the shredded pork. Return the crockpot to the low setting and serve the pulled pork warm.
Brian’s Butt Rub
Note – This is the exact recipe as printed on Brian’s blog and it is almost identical to the one printed in a Cook’s Illustrated publication which Brian credits as his inspiration. This is a good recipe and I encourage you to try it … personally, I prefer, and I hope you’ll also try the dry rub recipe printed elsewhere on my blog as MarTex Dry Rub.
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 1/2 to 2 teaspoons cayenne pepper (1/2 will be mild, 2 will by extra spicy)
1 tablespoon chili powder
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt
Add all the ingredients to a small zip-lock plastic bag and shake it until the contents are well blended. You might want to make two batches at the same time … one sweet, one savory. What you don’t use can be left in the sealed bag for months.