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Perfect Pork Shoulder Butt
PREP TIME
10 mins
COOK TIME
240 mins
SERVING SIZE
What You’ll Need
Prairie Fresh® Pork Shoulder Butt, about 7-9 pounds
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon paprika
Directions
Place pork shoulder butt on large baking sheet and pat dry with paper towels.
In medium-size bowl, mix together remaining ingredients. Coat shoulder butt with dry rub and let rest 30 minutes.
Place pork shoulder butt, fat side up, in slow cooker on high for 4-6 hours or low for 8-10 hours. When pork is tender, shred with fork and place meat back in remaining juice from slow cooker.
Optional step to brown pork shoulder butt before cooking in slow cooker: Pre-heat oven to 500 F. Place pork shoulder butt in oven for 20 minutes until golden and crust has formed. Then place in slow cooker and follow instructions outlined above.
In medium-size bowl, mix together remaining ingredients. Coat shoulder butt with dry rub and let rest 30 minutes.
Place pork shoulder butt, fat side up, in slow cooker on high for 4-6 hours or low for 8-10 hours. When pork is tender, shred with fork and place meat back in remaining juice from slow cooker.
Optional step to brown pork shoulder butt before cooking in slow cooker: Pre-heat oven to 500 F. Place pork shoulder butt in oven for 20 minutes until golden and crust has formed. Then place in slow cooker and follow instructions outlined above.
