Outta The Park Pulled Pork


One 6-8 lb Boston Butt pork roast (or pork shoulder)
Olive oil
1-2 tbsps. Easy Dry Rub (see rub recipe below)
1-2 cups apple cider vinegar
Outta The Park BBQ Sauce (to taste)

Pre-heat crock pot to High setting. Coat roast with olive oil. Apply Easy Dry Rub* over entire roast and rub into all sides of meat. Add apple cider vinegar to crock pot - make sure there’s enough to cover the bottom of the pot and up the sides about an inch or so. Then add roast. Cover and cook for approx. 4-6 hours depending on size of roast. Note: Do not add sauce to the crockpot because the meat will render lots of fat and water during cooking. Optional: cook time can be extended an extra hour to finish cooking on a grill or smoker if desired. Directions for this below.

Once pork is cooked, place roast on large cutting board. Use large forks or other appropriate kitchen tools to "pull" meat to separate (you can also chop with cleaver or large knife). Add additional dry rub seasoning and splashes of apple cidar vinegar as needed to keep meat moist. Return meat to a serving dish or pot to keep warm. Add Outta The Park BBQ Sauce now and then add more to each individual serving for maximum flavor.

Easy Dry Rub - Combine and mix well 2 Tbsp sea salt and 1 Tbsp each of:
black pepper, garlic powder, onion powder, paprika and cayenne pepper.

OPTIONAL - Finish cooking on grill or smoker. Set up a charcoal grill for indirect grilling, piling hot coals (hardwood charcoal preferred) one on side of the grill. Remove meat from crock pot, reserving liquid for occasional basting (if desired). Place roast on grill grate opposite of the coals. Cover grill and roast for an additional 2-3 hours, maintaining temperature between 225° to 275° (if temperature falls, add new charcoal to coals). Remove lid only to baste w/ cooking liquid, and/or to add soaked hickory or rosemary for smoking).