Will be cooking pulled pork for a church dinner in a couple of weeks.
Anyone have a good crockpot recipe using pork butt? Will be cooking two of them.

Can of Dr Pepper and a bottle of your favorite BBQ sauce low for 6-8 hours can always add jalape�os for some spice

This is a good recipe and super easy. I usually add the bbq sauce after the cooking in the crock pot, but I am sure either way will be tasty

Ditto, I like to drain it off, trim it and shred it before adding BBQ sauce. Then slap it on a big bun with some pickles and slaw. Mmm...Mmm.

Obtained a few recipes. Here's one.

Slow Cooker Pulled Pork

Ingredients
� 4 pound pork shoulder
� 2 tablespoons paprika (try smoked paprika for more of that smoked flavor)
� 2 tablespoons brown sugar
� 1 teaspoon pepper
� 1 teaspoon cayenne pepper
� 1 teaspoon garlic powder
� 1 teaspoon onion powder
� 1 teaspoon kosher salt
� � cup apple cider vinegar
� � cup water

Directions
1. Mix together all of the dried spices and rub into all sides of the pork.

2. Place vinegar and water in bottom of slow cooker.

3. Carefully add pork (so you don�t wash off spices.

4. Cover and cook on low for about 8 hours.

5. Remove pork and shred (remove any large fatty pieces and discard.

6. Add juices from slow cooker as desired.

Here's another.

Cajun Pulled Pork

Ingredients
� � cup apple cider vinegar
� 1/3 cup ketchup
� � cup plus 2 tablespoons Creole or spicy brown mustard
� 1 tablespoon molasses
� 2 tablespoons packed light brown sugar
� 2 teaspoons paprika
� Kosher salt and freshly ground pepper
� 1 3-to-4-pound boneless pork shoulder
� 2 links andouille sausage
� 1/3 cup mayonnaise
� 8 soft sesame buns
� Pickle slices and potato chips, for serving

Directions
1. Whisk 1� cups water, the vinegar, ketchup, � cup mustard, the molasses, and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker.

2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt, and � teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours.

3. Remove the pork and sausage and set aside to cool slightly.

4. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.

5. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt.

6. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns.

7. Fill with the pulled pork and pickle slices. Serve with potato chips.

I have done them in a crock pot. I just cooked them on low heat with a little liquid. When done pull them apart with a couple of forks and serve with your favorite barbecue sauce. To me the barbecue sauce gives it all the flavor it needs. I like original Head Country.

Where in Texas? If close I'll smoke them for you free of charge.

Wow! Lotsa recipes. I've had some very good pulled pork. The very best I ever had was nothing but pork, dry rub, and smoke. Step away from the crock pot...

Go find some hickory and smoke them low and slow.

DOWN HOME PULLED PORK

SAUCE:

l/4 cup butter
2 cups chopped onion
2 cups ketchup
2 cups BBO sauce (Kraft Thick'n spicy Hickory smoke) or your choice.
1 12-ounce can beer or 1 1/2 cups water
1/4 cup light brown sugar
2 Tbsp. chili powder
2 Tbsp. ground cinnamon
2 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 Tbsp. vinegar

Heat butter in a large saucepan.
Add onion and stir frequently until softened, about 5 minutes.
Add remaining ingredients; simmer over low heat for 30 minutes.

6 Lbs. boneless pork loin or Boston Butt
1 Tbsp. black pepper
1 Tbsp. garlic salt
8 to 10 rolls or hamburger buns
Sprinkle pork loin with pepper and garlic salt.
Place Pork in a Reynolds plastic or auminum bag and put in 325* pre-heated oven.
Cook about 4 hours. Internal temperature should reach at least 155�to 160.
Allow meat to cool while preparing sauce (above). Shred pork into
small pieces, discarding any remaining fat/bone. Place pork in a large pot;
stir sauce into pork and simmer 40 minutes. Serve on warmed Hamburger buns.

Makes 8 to 10 servings. (Original recipe from Winston Cigarette Recipe's)

This can be as simple or complex as you want to enjoy making it. I like the simple way. Cook the pork at low heat for a long time until it is falling off the bone and the strands of meat can be separated easily with a couple of forks. Seasoning I use is salt and black pepper and an onion or two.

Pull the pork, and then mix in your favorite BBQ sauce. I like Stubbs but there's a thousand varieties to try out.

I like my pulled pork sandwiches on hamburger buns with a thick slice of onion and dill pickles. Many love it with cole slaw.

Thank you for the offer, but we're too far away.

Great rub:

2 Tbsp. Sugar
2 Tbsp. Garlic Powder
2 Tbsp. Onion Powder
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Celery Salt
1 Tbsp. Black Pepper
1 TSP. Dried Thyme
1 TSP. White Pepper

Rub the butt, Smoke it at 250 until internal temp of 200 then remove and cover with foil and rest for 30 min. then shred

I rub some Franks hot sauce and vinegar on the portbutt. I smoke it 3 or four hours, (hickory always for pork). I wrap it in foil with some diet coke or beer and put it in the roaster all night at 220 degrees. It always comes out great.