The best ever BBQ Pulled Pork in the slow cooker for perfectly tender shredded pork coated with an easy, flavorful sauce.
Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
To make the rub, combine 2 tablespoons mustard powder, 2 tablespoons brown sugar, 2 teaspoon Kosher salt, 1 teaspoon chili powder, 1 teaspoon black powder, 1 teaspoon onion powder, 1/2 teaspoon of cumin, 1/2 teaspoon garlic powder, and a 1/4 teaspoon smoked paprika in a small bowl and mix together. Rub the pork butt all over with the seasoning. Set aside.
To make the sauce, in a medium-sized mixing bowl, combine the ketchup, Worcestershire sauce, cider vinegar, 1 tablespoon tomato paste, 3 tablespoons brown sugar, 2 teaspoons chili powder, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 3/4 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and stir to combine.
Add about half of the sauce to the bottom of the crock pot and set the pork butt inside. Pour the remaining sauce over the pork butt, and turn on the slow cooker.
Cook for 6 hours on the high setting or 8 hours on the low setting. Shred with two forks, stir the pulled pork so that it is coated in the sauce, serve and enjoy!
The Anthony Kitchen