Time 8h50m Number Of Ingredients 18 Steps:
Place chopped onion on bottom of a slow cooker. Trim excess fat from Boston Butt and place in slow cooker on top of onions. Combine remaining ingredients in a bowl and pour on top of pork. Cover and cook on low 8-10 hours. Combine all ingredients for BBQ Sauce in a medium saucepan. Simmer for 20 minutes. Remove pork from slow cooker (after 8-10 hours) and place in a large bowl. Use forks to shred the meat. Discard the majority of liquid in the slow cooker. Return meat to slow cooker and add BBQ Sauce. Cover and cook on low 30 minutes. Serve.
Time 12h20m Yield 18-24 serving(s) Number Of Ingredients 12 Steps:
Quarter and slice the onion into little arches. Place about half an onion’s worth in the crock pot as to line the bottom. Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder. Cover with a generous coating of spice rub, if desired. Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork. Cover and cook on low for 8-12 hours. When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!). Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed. Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), “pull” (shred) the meat. Pour in most of the remaining, “uncooked” sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.). Serve as sandwich or BBQ plate. Enjoy!
Time 9h15m Yield 6 Number Of Ingredients 5 Steps:
Preheat slow cooker on Low for 15 minutes. Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork. Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Time 8h10m Yield 12 Number Of Ingredients 11 Steps:
Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork. In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker. Cover; cook on Low heat setting 8 to 9 hours. Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well. Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Time 12h15m Yield 10 Number Of Ingredients 8 Steps:
Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
Time 7h45m Yield 4 Number Of Ingredients 7 Steps:
In small bowl, stir together paprika, salt, garlic powder and brown sugar. Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork. Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender. Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork. Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.
Time 8h30m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Place onions in crock pot. Blend brown sugar, paprika, salt and pepper; rub over roast. Place roast in crock pot. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper and stir to mix well. Drizzle about 1/3 of mixture over roast. Cover and refrigerate remaining mixture. Cook roast on low for 8-10 hours. Remove meat and onions, discard onions and shred meat. Add juices from crock pot and remaining vinegar mixture (a portion may be reserved to pass). Serve plain or as sandwiches. **4 hours on high.
Time 6h30m Yield 14 servings. Number Of Ingredients 15 Steps:
Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
