Follow these steps for perfect results
paprika
dark brown sugar
chili powder
ground cumin
ground black pepper
table salt
granulated sugar
oregano
smoked ham hocks
boneless pork butt
sweet onions
quartered
low sodium chicken broth
cider vinegar
Dijon mustard
maple syrup
Worcestershire sauce
hot pepper sauce
vegetable oil
table salt
ground black pepper
cornstarch
for thickening
water
for thickening
Combine paprika, brown sugar, chili powder, cumin, black pepper, salt, granulated sugar, and oregano to make a spice rub.
Thoroughly coat the pork roast with the spice rub.
Place quartered sweet onions and smoked ham hocks in the bottom of a slow-cooker.
Place pork butt on top of ham hocks, tucking the meat down into the slow cooker as much as possible.
Pour low sodium chicken broth over the pork.
Cover the slow cooker with a lid.
Cook on low setting for 8 to 10 hours, or until the pork is very tender.
Transfer the pork butt and ham hocks to a baking sheet.
Reserve the cooking juices.
Separate the pork butt into large chunks.
Set aside the pork to cool slightly.
Shred the pork butt and ham hocks, discarding excess fat and small bones from the ham hocks.
Return the shredded pork to the crockpot with 1/2 cup of the reserved cooking liquid.
In a medium bowl, mix cider vinegar, Dijon mustard, maple syrup, Worcestershire sauce, hot pepper sauce, salt, and black pepper to taste.
Pour half of the sauce over the shredded pork and mix thoroughly.
Add reserved cooking juices if more liquid is needed.
Serve the pulled pork on warm buns with extra sauce.
Expert advice for the best results
For a spicier kick, add more hot pepper sauce.
Use a meat thermometer to ensure the pork is cooked to the proper internal temperature.
Toast the buns for a better texture.
Everything you need to know before you start
15 minutes
Pork can be cooked a day ahead and shredded.
Pile high on a toasted bun. Garnish with coleslaw or pickles.
Serve with coleslaw, potato salad, or baked beans.
The hoppy bitterness cuts through the richness of the pork.
Its fruity notes complement the sweet and savory flavors.
Discover the story behind this recipe
A staple of Southern barbecue.
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