• Backwoods Hickory Pulled Pork

Backwoods Hickory Pulled Pork

1 large yellow onion, diced
4 Tbsp Backwoods Hickory Rub
4 Tbsp Cinnabar Smoke Spice Blend
2 tsp Bacon Smoked Sea Salt
5 to 6 lbs pork butt (see notes)

special equipment: slow cooker
In a small bowl combine rub, spice blend, and sea salt. Rub pork with seasoning mix on all sides to thoroughly coat. Add diced onion to the slow cooker and place the seasoned pork on top of the onions.

Cover and cook on low for 8 hours, until the interior reads at least 200ºF. (Exact timing may vary by slow cooker, which is why gauging by temperature is recommended instead of time. Another way to check doneness is by shredding or pulling the pork with a fork. If the pork does not shred easily, it is not ready yet.)

Transfer the cooked pork to a cutting board or rimmed baking sheet and let it rest for at least 30 minutes, up to 1 hour. This allows the interior juices to redistribute evenly throughout the meat, resulting in a juicier product.

While the meat is resting, collect the remaining liquid from the slow cooker in a liquid measuring cup or bowl (see notes). Once the meat has rested, shred it with a fork. Pour the remaining liquid through a strainer over the pulled meat.

Enjoy in sandwiches, tacos, burritos, grilled cheese, soup, chili, and more.


4 Tbsp is equivalent to a 1-ounce bag of spice blend.

Also known as ‘Boston butt’. Bone-in or boneless can be used.

A small layer of fat will appear at the top of the liquid. This can be removed if desired; chill in an ice bath or refrigerator until the fat solidifies, then remove with a spoon and discard.

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