Slow Cooker BBQ Pulled Pork

It’s taken me a week and a half to finish this post. I was traveling, then sick all week, then traveling again. Life’s crazy! Anyways, this is an easy recipe to throw in the crock pot when you want to come home to a warm meal with minimal effort. I know chefs tend to sneer at crock pots, but there’s something so comforting to me to come home to a warm meal with my house smelling fragrant. I love it! If you wanted to be lazy, you could honestly just throw a bottle of BBQ sauce in here and call it a day, but the sauce I make is really great and still pretty simple!

Slow Cooker BBQ Pulled Pork 

Ingredients:

• 5-6 pound boneless Boston Butt

• 1 tablespoon salt

• 1 teaspoon cayenne pepper

• 4 tablespoons brown sugar

• 1 teaspoon fennel seeds

• 1 teaspoon cumin

• 1 tablespoon paprika

• 1 teaspoon black pepper

• 1 cup ketchup

• ½ cup molasses

• 3 tablespoons Worcestershire

• 1 tablespoon stone ground mustard

• 5-6 dashes of Frank’s hot sauce

• ½ cup apple cider vinegar

Directions:

1. Take all dry seasonings, mix and coat the pork entirely. Add the pork butt into the slow cooker.

2. Mix the BBQ sauce (ketchup, molasses, Worcestershire sauce, mustard, hot sauce and vinegar) with a whisk and pour over the pork butt. Turn the slow cooker on low and cook for about 10 hours. Shred with two forks and serve over a tortilla with a dollop of cole slaw and cotija cheese.