While we enjoy pulled pork as a protein in many dishes, the combination of Boston Butt with our Chicken Rub in the slow cooker really makes a difference!
Prep Time: 10 minutes
Cook Time: 8 hours
Yields: 8 servings
2 teaspoons olive oil
1 large sweet onion, cut in half and sliced into half moons
1 (4-5 pound) boneless pork shoulder roast (Boston butt)
1 tablespoon Fire & Flavor Chicken Rub
1 teaspoon kosher salt
1¼ cups low-sodium chicken stock
FIRST Coat bottom of 6 quart slow cooker with oil and spread onions in an even layer. Rub pork with Fire & Flavor Chicken Rub and kosher salt, making sure to coat all sides. Place on top of the onions and stock around pork. Cover and cook on low for 8 hours or until meat easily shreds.
LAST Transfer pork to a cutting board a shred with fork, making sure to remove all visible fat. Remove onions from pot with a slotted spoon and serve along side pork.
*Optional: Transfer remaining sauce to a glass measuring cup and refrigerate until fat becomes solid. Remove fat, strain through a fine mesh sieve, and serve over pork.