Crockpot BBQ Pulled Pork

Prepare Crockpot

Coat a large 6-quart slow cooker with cooking spray. Line the bottom with the thinly sliced onions. Pour in the apple juice and minced garlic.

Prepare Spices

In a small bowl, whisk together the brown sugar, chili powder, paprika, garlic powder, onion powder, mustard powder, ground cumin, salt, and pepper (I add 1 tablespoon salt and 1 heaping teaspoon pepper, adjust to your preference). Remove pork from packaging and dab all over with a paper towel. Rub the spices into the pork on all sides.

Add Pork

Place the pork on top of the onions; if there is a white layer of fat, place that facing up (the fat will render down and make the pork more tender).

Cook Pork

Cover and cook for 8–11 hours on low setting. I don’t recommend cooking on high. (In my slow cooker, a 5.5-pound roast is typically perfect at 9 hours. Yours may vary slightly.)

Shred Pork

Once the pork is fully cooked and shreds easily, remove it from the slow cooker and transfer to a large platter or cutting board. Carefully drain the liquid from the slow cooker. Let the pork cool slightly, then pull off the top layer of fat (it should come off easily) and remove the bone. Discard both. Use two forks to shred the pork, removing any large pieces of fat as you go. Return the shredded pork to the slow cooker and use tongs to mix in your desired amount of BBQ sauce (see note 2) until the pork is evenly coated.

Toast Buns

Spread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat.

Assemble

Top the bottom bun with a generous amount of the BBQ pulled pork and a big spoonful of coleslaw. If desired, add pickles. Add top bun and serve right away.