Smoked Pulled Pork – Finish with Slow Cooker

Dad will thoroughly enjoy this smoked pulled pork. It is so much more flavorful than just throwing the pork in the crockpot. What’s the best part? You don’t need a smoker to do it. You can even do it with the same process in the oven if it’s raining or cold.

Pin

It takes a bit of time to put this together, but it is well worth it. The depth of flavor far exceeds a pork roast that is only cooked in the slow cooker. Those roasts are incredibly easy and great when you are short one time, but once you smoke the roast first, you won’t go back.

Pin

The pork shoulder is a cut of meat that is taken from the area just above the front leg cut, which is called the picnic ham. It is located where the “shoulder” would be. To make it confusing, it is often referred to as the pork butt or Boston butt. Apparently, the reason for this is that in old English, the “butt” referred to large barrels that less prized cuts were shipped in. The barrels were called butts, so it has nothing to do with the rear end of the pig.

We usually smoke the pork one day and then refrigerate it overnight. There are several reasons for this. Number one, the meat becomes very tender and number two, it can take 10-15 hours to smoke an 8-10 pound pork butt. It makes sense to finish the smoking and then let it cool.

The next day, remove the large layer of fat on the top and pop it in the slow cooker on high for 4-5 hours, or low for another 10 hours, the day you want to serve it.

The meat just falls apart. You will love it. This Pulled Pork is so delicious that we make it a few times per year. We will do it in the oven even in the middle of winter. It makes you think of warmer times and summer BBQs.

Which cuts of meat to use

We find the best cut of pork to use is a pork butt or pork shoulder. The pork butt has a large fat cap on top. After smoking, remove that cap before proceeding with the slow cooking.

Pin

It takes 4-5 hours because the slow cooker takes a while to get up to temperature after being in the refrigerator overnight. It is done after smoking. The meat just warms up and gets up over 200°F, so that the meat is easy to pull.

What you need

• pork shoulder or pork butt
• dry rub for pork
• wood for smoking

How to Cook Smoked Pulled Pork on the Grill

Pin

1. Salt & black pepper the roast on all sides.

Pin

2. Apply the dry rub to the outside of the roast on all sides. The flavor will be better if you do this the day before you smoke the pork. Just liberally apply the rub. Place in the refrigerator overnight.

Our dry rub is a bit sweet and a bit spicy. It has brown sugar for sweetness, chili powder or cayenne pepper for heat, cumin for earthy flavor, garlic powder, onion powder, and paprika for depth.

In the morning, remove the pork from the refrigerator and let it come to room temperature for 30-60 minutes.

Pin

3. Start the grill on one side. Place the soaked wood in a container or piece of tin foil. (I usually use apple or cherry because that is what I have access to on the property. You can buy hickory, mesquite, or oak at most home stores.)

Add a separate metal container with water above the fire. Place the roast on the grill on the side that is not lit, with a piece of tin foil protecting the side from burning.

Spritz the roast with a vinegar and oil mixture: 2 parts apple cider vinegar to 1 part oil. Monitor the grill’s temperature with the lid closed. You want the temperature to be about 225°F.

Pin

Cook for about one hour per pound. For the most tender pork, the internal temperature of the meat should be about 170°-180°F. Since we remove the meat from the smoker at done temp, it is perfect for slicing. Slice some off for dinner the day that you smoke it.

Cool the roast. Cover and then refrigerate overnight. The next morning, remove the fat layer, if there is a large one.

Finishing Smoked Pulled Pork in the Crockpot

Pin

Put the roast in the slow cooker with your favorite barbecue sauce, or, like me, a few tablespoons of water, apple juice, or orange juice. People can choose from a variety of BBQ sauces, like this Cherry BBQ Sauce, Blueberry BBQ Sauce, or Honey BBQ Sauce.

Cook on high for 4-6 hours. Twist with a large fork to determine if it will pull easily. It should break apart easily. If not, leave it a while longer. Internal temperature should be 195°F-205°F.

Types of Smokers and Grills Good for Pulled Pork

There are many types of appliances that you can use to smoke meats. The appliance that is the eaiest, less hands on time is an electric smoker! This is one of our favorite smokers.

We have also owned a charcoal smoker, like this one.

There are smokers that run on propane, which we find very handy

Combination smokers/grills are money savers, as well as space savers, for smaller properties. This smoker/ grill is a charcoal burner.

Here is a gas burning smoker/ grill combination. They even make a pellet combination, that produces a great smoke ring.

Don’t forget though, you can even use your regular grill or the oven, if you don’t want to go out in the winter.

Pin

What to do with pulled pork

• Make pulled pork sandwiches on hamburger buns or Kaiser rolls. Serve them with a side of coleslaw or top pork in the sandwich with the slaw.
• Great for tacos, burritos, enchiladas, nachos and the like.
• Perfect for freezer meals. Add leftovers to an airtight container or bag. Store in servings large enough to make a meal for your family. Pull some out any time you need a quick meal.

This recipe makes the most tender, juicy pulled pork on the planet.

This is not a quick recipe, but well worth the time. It has virtually no hands-on time and the flavor that the smoking imparts is worth every second.

Your grill, smoker, or oven will do all of the smoking work and the crock pot will finish it off to tender, juicy perfection.

Pin

Tools I Use

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• Pellet Combination Smoker
• Gas Burning Smoker/ Grill
• Charcoal Burning Smoker/ Grill
• Electric Smoker
• Charcoal Smoker
• 6 qt crockpot

Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

Please ask any questions or share your comments in the comments section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Pin

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.