Total Time
Prep 24 hrs
Cook 8 hrs

This is a combination of a few different recipes I have tried in the last few years. I prefer just cooking the roast and pouring the sauce on the buns, instead of mixing the sauce in with the meat. Play around with the rub if you like, and use either white or brown sugar, both work really well.

Ingredients Nutrition

  • 6 -8 lbs pork butt (bone removed)
  • For the Rub

  • 1 cup sugar (brown or white)
  • 1 tablespoon thyme
  • 1 tablespoon garlic powder
  • salt and pepper


  1. First, I highly recommend you request the butcher remove the bone from the roast, for your own convenience, and for making the rub more effective.
  2. Mix all the Rub ingredients and mix together in a bowl.
  3. Rub roast with Rub mixture.
  4. Wrap in plastic wrap, and place in the refrigerator overnight.
  5. The next day, let the roast come to room temperature.
  6. Place roast in crock pot, and cook on low for 6 hours.
  7. Remove roast from crock pot, and remove all visible fat from the roast.
  8. Place roast back in crock pot, and using two forks"pull" the pork until it is shredded.
  9. Keep roast on low, in crock pot until ready to serve.
  10. Serve on cheap white buns with your favorite sauce, and sliced onion if desired.
Most Helpful

5 5

I have made a few pulled pork recipe's. This is so simple, but I think the best of them all. I cook on low for 8 to 10 hours and trim the fat before I put it in the crockpot.

4 5

This was very good, I didn't let the rub stay on all night and it was still very tasty, I cooked on low for about 5 hours then put into the oven at 300 to crisp up the outside a bit and it was good, we had it with cheap white buns and coleslaw.

5 5

Yummy! This was very easy and so tasty. I served it with Bobbie-Q Sauce (barbecue) Bobbie-Q Sauce (Barbecue Sauce). My roast wasn't boneless because I just picked it up on a whim at the grocery store since it was on sale and didn't have a recipe in mind until I got home. A boneless would definitely be handier and I will use that next time. Thanks for a great recipe, Bratty!