Cooking Instructions

Follow these steps for perfect results

Ingredients

0/22 checked
6
servings
2 tbsp

paprika

1.5 tbsp

dark brown sugar

1 tbsp

chili powder

0.5 tbsp

ground cumin

0.5 tbsp

ground black pepper

1 tbsp

table salt

0.5 tbsp

granulated sugar

0.5 tbsp

oregano

3 unit

smoked ham hocks

3 unit

boneless pork butt

2 unit

sweet onions

quartered

1.5 cup

low sodium chicken broth

1 cup

cider vinegar

6 tbsp

Dijon mustard

2 tbsp

maple syrup

4 tsp

Worcestershire sauce

1 tsp

hot pepper sauce

0.5 cup

vegetable oil

2 tsp

table salt

1 pinch

ground black pepper

2 tbsp

cornstarch

for thickening

2 tbsp

water

for thickening

Step 1
~30 min

Combine paprika, brown sugar, chili powder, cumin, black pepper, salt, granulated sugar, and oregano to make a spice rub.

Step 2
~30 min

Thoroughly coat the pork roast with the spice rub.

Step 3
~30 min

Place quartered sweet onions and smoked ham hocks in the bottom of a slow-cooker.

Step 4
~30 min

Place pork butt on top of ham hocks, tucking the meat down into the slow cooker as much as possible.

Step 5
~30 min

Pour low sodium chicken broth over the pork.

Step 6
~30 min

Cover the slow cooker with a lid.

Step 7
~30 min

Cook on low setting for 8 to 10 hours, or until the pork is very tender.

Step 8
~30 min

Transfer the pork butt and ham hocks to a baking sheet.

Step 9
~30 min

Reserve the cooking juices.

Step 10
~30 min

Separate the pork butt into large chunks.

Step 11
~30 min

Set aside the pork to cool slightly.

Step 12
~30 min

Shred the pork butt and ham hocks, discarding excess fat and small bones from the ham hocks.

Step 13
~30 min

Return the shredded pork to the crockpot with 1/2 cup of the reserved cooking liquid.

Step 14
~30 min

In a medium bowl, mix cider vinegar, Dijon mustard, maple syrup, Worcestershire sauce, hot pepper sauce, salt, and black pepper to taste.

Step 15
~30 min

Pour half of the sauce over the shredded pork and mix thoroughly.

Step 16
~30 min

Add reserved cooking juices if more liquid is needed.

Step 17
~30 min

Serve the pulled pork on warm buns with extra sauce.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Pork can be cooked a day ahead and shredded.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with coleslaw, potato salad, or baked beans.

Perfect Pairings

Food Pairings

Coleslaw
Potato Salad
Baked Beans

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Southern United States

Cultural Significance

A staple of Southern barbecue.

Style

Occasions & Celebrations

Festive Uses

Summer barbecues
Tailgating

Occasion Tags

summer
party
game day

Popularity Score

80/100

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