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Pulled Pork

Course: Lunch, Main Course
Keyword: Pork
Author: Russ Deen


Dry Rub (save a tablespoon or two for homemade BBQ SAUCE!)

  • 1 Savannah River Farms Boston Butt
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/4 cup Paprika
  • 1 tbsp Dry Ground Mustard
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Ground Ginger
  • 1 tbsp Dried Oregano
  • 1 tbsp Salt
  • 1 tbsp Pepper

BBQ Sauce

  • 1 cup Ketchup
  • 1 cup Brown Sugar
  • 1/2 Lemon, Juiced
  • 3 tbsp Butter
  • 1 tbsp Hot Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Spice Rub
  • 1/2 cup Water


  • 1 Cabbage, Shredded
  • 2 Carrots, Shredded
  • Celery Seeds
  • White Vinegar
  • Mayonnaise


  • Rub mixture on all sides of the butt. Wrap in plastic wrap and refrigerate 24 hours.
  • There are numerous ways to cook this. You can do all crockpot, all oven, a smoker, or a mix. I have no smoker but like a moist inside and a crispy bark (the burnt outside) so I’ll be starting in the crockpot and finishing in the oven. Don’t just follow my recipe. Google it and explore the many options of pulled pork.
  • Place a layer of sliced onions in the bottom of a crockpot. Set butt on onions and tuck a few cloves of peeled garlic and a couple bay leaves under the edges of the butt. 
  • Slow cook on high for 4 hours. Your meat thermometer should read 165 degrees at this point.
  • Remove from the crockpot and place in a 300 degree oven for 2 hours. This should bring your butt to 195 degrees internally. Continue to cook for an additional 1-2 hours.
  •  Remove from the oven and rest butt for an hour before pulling apart and removing fat.
  • Serve on your favorite bun or roll with the BBQ sauce of your choice and a healthy heaping of coleslaw. I’ve included my preferred recipes for all below.

BBQ Sauce

  • Mix in small saucepan and cook on medium low for 25 minutes, stirring regularly. Transfer to mason jar and let cool.


  • Mix and chill. This is all about personal preference. I like a heavy vinegar/light mayo mix, but it’s dealer's choice. I also always cheat and just buy a bag of the pre-shredded coleslaw mix.