Bacon BBQ Pulled Pork

Ingredients

• 1.81 kg (4 lb)pork butt (Boston butt)
• 60 ml (1/4 cup)BBQ spice rub
• As neededwater
• 710–1,180 ml (3–5 cups), warmedbacon BBQ sauce

Instructions

1. 1

   Rinse and dry

   Rinse the pork and pat it dry.

2. 2

   Rub the pork

   Coat the meat generously with the spice rub.

3. 3

   Place in cooker

   Put the pork in the slow cooker with the fat side facing up.

4. 4

   Add the water

   Pour in enough water to reach about 2.5 cm (1 inch) up the side of the pork.

5. 5

   Cook slowly

   Cover and cook on low for 8–10 hours.

6. 6

   Lift out the pork

   When the pork is cooked, remove it from the pot using tongs.

7. 7

   Drain briefly

   Let the pork drain slightly.

8. 8

   Shred the meat

   Transfer the pork to a serving bowl and use two forks to shred it into the size of pieces you like.

9. 9

   Add the sauce

   Pour 2–2 1/2 cups (470–590 ml) of the BBQ sauce over the pork and mix gently. Coat the meat until it is just moist rather than soaked.

10. 10

    Serve with extra

    Serve the pork with extra sauce on the side.

What is pulled pork?

Pulled pork is a slow-cooked pork dish associated with American Southern barbecue, where a well-cooked joint is teased apart into tender strands. This version uses a slow cooker rather than a smoker, making it practical to prepare at home.

Pork butt, also called Boston butt, has enough fat and connective tissue to become tender during a long, gentle cook. The bacon BBQ sauce adds a smoky-sweet finish after the meat is shredded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 70g protein, 18g carbs, 58g fat.

Pork butt supplies most of the protein and fat, while the BBQ sauce contributes much of the carbohydrate and can add further fat and salt. Serve a moderate helping with a generous portion of vegetables or slaw to balance the plate.

Choosing the pork and seasoning

Pork butt: Use the specified cut, which is suited to prolonged cooking and shredding. Patting it dry first helps the spice rub cling to the surface.

Spice rub: Apply it generously over all sides before the pork goes into the cooker. The recipe does not specify the rub's ingredients, so use the named BBQ spice rub.

The slow-cooker liquid

Water: Add only enough to reach about 2.5 cm (1 inch) up the side of the pork. It provides moisture in the pot without turning the final sauce into cooking liquid.

Position: Set the meat fat side up, then cover the cooker. Keeping the lid on throughout the 8–10-hour cook helps maintain steady heat and moisture.

When the pork is ready

Tenderness: The recipe gives a cooking time of 8–10 hours on low but no separate doneness test. When the time is up, handle the pork with tongs and check that it can be shredded with forks.

Draining: Let the pork drain briefly after lifting it from the pot. This keeps excess cooking liquid from diluting the sauce when you mix everything together.

Shredding and saucing

Forks: Pull the meat apart using two forks, choosing smaller or larger strands to suit your preference. Work in the serving bowl so the meat is ready for the sauce.

Sauce: Start with 2–2 1/2 cups (470–590 ml), mixing gently until the pork is just moist. Keep the remaining warmed sauce for the table rather than soaking the meat.

What to serve with it

A crisp slaw or a simple green salad adds freshness alongside the rich, sauced pork. Buns, rolls or baked potatoes make the meal more substantial.

If serving a group, put the extra warmed sauce on the table so diners can add more as they like. A sharp pickle or pickled vegetables also work well as a tangy contrast.

Recipe notes & tips

• Pat the pork dry before applying the rub so the seasoning sticks evenly.
• Keep the pork fat side up in the slow cooker as directed.
• Measure the water by its height in the pot rather than adding an arbitrary amount.
• Let the meat drain briefly before shredding and saucing it.
• Mix in the BBQ sauce gently and stop when the pork is just moist.
• Warm the extra sauce before serving.

Variations

• Serve in buns: Spoon the sauced pork into soft rolls for sandwiches.
• Add tang: Serve with pickles or pickled onions for a sharper contrast.
• Make it a bowl: Pair the pork with baked potatoes and a crisp salad.
• Adjust the sauce: Begin with the lower amount, then add more to taste at the table.

Common mistakes to avoid

• Adding too much water: Keep it to about 2.5 cm (1 inch) up the side of the pork.
• Removing the lid repeatedly: Keep the cooker covered during the 8–10-hour cook.
• Skipping the drain: Let the pork drain slightly so excess cooking liquid does not thin the sauce.
• Over-saucing: Mix in only enough to make the shredded pork just moist, then serve extra separately.

How to store

Refrigerate leftover pork in an airtight container within 2 hours and use within 3–4 days. Reheat until steaming hot, adding a little sauce if needed to keep it moist; freeze for up to 3 months for longer storage.

Frequently asked questions