Time: 8-10 hours depending on the size of the pork butt
Serves 6+ people depending on the size of the pork butt
Ingredients:
Rodney’s Rib Rub
- 1/2 cup Diamond Crystal kosher salt
- 1/4 cup MSG, sorry but it’s necessary and you will live
- 1/4 cup freshly ground black pepper, coarsely ground is best
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup packed light brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
Pork & Fixins’
- Pork shoulder/butt, approximately 6-8 pounds
- Enough rib rub to cover the roast generously on all sides
- Potato buns if you want to have sandwiches
- BBQ sauce of your choice
- Baked beans, to serve on the side if desired
Directions: Start by putting together the rib rub. This rub is obviously meant for pork ribs but we love it on anything pork. The amounts above will provide you with enough rib rub to use on this roast and have leftovers for future BBQ needs. Add all of the rib rub ingredients together in a medium bowl and mix together thoroughly to combine. You can store the extra rib rub in an air tight container for months to use on other occasions.
Prepare your crockpot for the roast and set aside until ready to add the meat and get it turned on. Remove the pork shoulder/butt from the packaging and dry slightly with paper towels if it’s dripping wet. Place the roast on a large cutting board and start covering with the rib rub generously on all sides. Once the roast is well seasoned, place in the crockpot and start cooking it on low. If the top or bottom of the roast is fattier than the other side, make sure that side is face up in the crockpot. I always start my roasts in the morning at about 8. Let it cook for about 4 hours or until about noon if on the same timeline as me and then increase the heat to high. Let the roast continue to cook for the rest of the afternoon, temping the meat every hour or so to keep an eye on the progress. You’ll want the roast to reach a temperature of about 200 degrees and when temping the meat, the probe should easily slide through without much resistance.
After the meat is cooked, you’ll want to remove it from the crockpot and shred everything. At this point, you can use the meat for sandwiches like we did on the day I made this, or get creative and use it for something else! We like to throw it in mac and cheese, you can use it for tacos or quesadillas with a BBQ twist. The possibilities are endless and usually because these roasts are on the bigger side, you’ll have a lot of meat to work with.
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