Key Information
Prep Time: 30 min
Cook Time: 8 hours*
Slow Cooker Temp: Low
Meat Finish Temp: 205°F
What You’ll Need
(1) 6-8 lb. Pork Butt (Boston Butt)
(1) Onion, sliced into 1/2" wedges
(1) Whole Orange, (you can substitute for 3 clementines or 2 mandarins)
*TECHNICAL NOTE: The pork butt normally shrinks by 40% during cooking which is great information if you are calculating how much meat to cook. i.e. an 8 lb. butt will yield just under 5 lbs of meat.
PREP
Remove the pork from the fridge and allow it to reach room temperature.
Mix 2 Tbls of Smoked Bros Chili Mix Mild, with 2 Tbls of Smoked Bros Cherry Blast Rub
Cut the orange in half and juice all of the liquid from the orange into a small bowl. Save the rinds.
Cut the onions into wedges.
Once the pork is at room temperature, place it into the crockpot and pour orange juice over the pork to wet the surface, saving any leftover juice. This will allow the seasoning to stick well to the surface.
Now coat the pork with your mixture of Cherry Blast and Chili Mix on the outside. Ensure that all sides of the butt are coated nicely.
Put the onion around the pork and place the orange rinds on top of the pork.
Pour any leftover juice into the pot.
If you have an insertable digital meat thermometer you can insert one now.
Put on the lid.
Cooking in a Slow Cooker
Turn the slow cooker to low and set the time for 6-8 hrs* depending on the size of your pork for a larger butt over 8lbs, go with 8 hrs.
Do not open the lid! If you are looking, it isn't cooking.
Once your pork cooked to perfection, your internal temperature should be at 205 degrees, the bone should pull out from the meat without any give. If you didn't use an insertable digital meat thermometer during cooking you can use an instant-read thermometer.
Remove it from the pot and carefully transfer it to a large cutting board or serving dish and let it rest for at least 20 minutes. Pour the juices from the bottom of the pot into a liquid measuring cup and separate any fat that rises to the top.
Now it's time to pull the pork into lovely shreds. You can use your hands, Bear Paws, or whatever method you like, discard the bone, and any lumps of fat, including the cap. Season the pulled pork with additional rub mix (if desired) and moisten with the reserved pork juice.
OPTIONAL STEP: Traditionally you fry the pulled bits of meat in a well-oiled pan, and fry until a little crispy. Only fry up what you are serving, if you plan to store some, wait until serving to do this step.
Serve with warmed tortillas of your choice, with limes, cilantro, guacamole, cheese, if you like!
Freeze any leftovers in labeled gallon freezer bags. Will keep in the freezer for at least a month for your future use.