I never used be a big crock pot kind of girl. Truthfully, whenever I chose to slow cook something, it was either in the oven or a smoker. Since moving into an apartment that doesn’t allow grills or smokers, I decided to break out the crock pot to see what all the fuss was about.

I seriously have never made such an easy meal in my life. I hardly lifted a finger while cooking this pork. The crock pot did its thing all day and by 6pm we had a gorgeous pile of juicy and tender pulled pork. I started the pork at about 11am and slowly throughout the day the mouth watering aroma of the pork butt filled the apartment. Oh my goodness is it a heavenly scent. All the spices from the rub, the fatty pork and the meaty Worcestershire sauce melt together to make for the best smells.

Pork butt/shoulder is a very fatty piece of meat, which is why it’s so important to slow cook it on a low heat. Gradually the fat will break down with time and melt into the meat. The pork will basically be slow cooking in all those good juices and fat drippings throughout the day. By the time it’s ready, the bone will easily slip out and the pork will be fall apart tender. The only thing to do is to mix up a quick slaw and load up a sandwich. It is so easy, so simple and so delicious.


Prep time: 5 minutes

Cook time: 6-8 hours (1 hour per lb.)

Total time: 6-8 hours

Yields: 6-8 lbs (about 12 sandwiches)


  • 6-8 lb. pork butt/shoulder roast, bone-in
  • Worcestershire sauce
  • Pork rub:
    • 1/2 tbsp ground cumin
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp paprika
    • 1 tbsp chili powder
    • 2 tbsp light brown sugar
    • 2 tbsp kosher salt
    • 1 tsp cayenne pepper
    • 1 tsp white pepper


  1. Remove pork from its packaging and rinse with water. Pat dry and place in the crock pot fat side up.
  2. Cover the pork butt with Worcestershire sauce (I did about 10-12 dashes).
  3. Mix the spice rub together and begin to sprinkle on all sides of the pork butt.
  4. Once all sides have been coated with the rub, close the lid to the crock pot and cook on low for about 6-8 hours. Until the pork is fall apart tender and the bone slips right out. You’ll want to cook it about 1 hour per pound.
  5. Shred with two forks and serve with a brioche bun, your favorite bbq sauce and homemade slaw (recipe below).


  • 3/4cup green cabbage,thinly sliced
  • 3/4 cup purple cabbage,thinly sliced
  • 2 large carrots, cut julienne
  • 2 tbsp mayonnaise
  • 1/2 largelime, juice of
  • 1 pinch kosher salt and pepper (more or less to taste)


  1. Combine all ingredients in a large bowl and mix to combine.


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