Gather around for a taste of nostalgia with our Slow Cooker Vintage Church Supper-Pork-Butt. This hearty dish is perfect for potlucks and family gatherings, offering tender, flavorful pulled pork that will transport you back to those cherished church potlucks of yesteryears.
Ingredients
Scale:
4 to 5 pounds pork butt (shoulder) roast, ideally with a good amount of marbling for tenderness
2 teaspoons salt, kosher or sea salt preferred for better flavor
1 teaspoon black pepper, freshly ground for optimal taste
2 teaspoons smoked paprika, which provides a depth of flavor and a subtle smokiness
1 teaspoon garlic powder, adding a robust flavor base
1 teaspoon onion powder, enhancing the overall savoriness
1 teaspoon cumin, bringing an earthy note to the spice blend
1 teaspoon chili powder (optional for heat), perfect for those who enjoy a little spice
1 cup chicken or vegetable broth, homemade is best for richer flavor
1 cup barbecue sauce (your favorite brand or homemade), which adds sweetness and tang to the dish
Buns for pulled pork sandwiches, ideally soft and sturdy to hold the filling
Coleslaw (optional), which adds a crunchy texture and cool contrast
Additional barbecue sauce for drizzling, enhancing the flavor with each bite
Instructions
Prepare your pork butt: Trim excess fat if necessary but leave some for flavor. Pat dry with paper towels to ensure the spice rub adheres well.
In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder. Rub this spice mixture generously over the entire pork butt, making sure to cover all sides evenly for maximum flavor.
Place the pork butt in the slow cooker. Pour the chicken or vegetable broth around the meat, avoiding washing off the spice rub. This will create a flavorful base for the cooking liquid.
Cover and cook on low for 8 to 10 hours, or until the pork is fork-tender and easily pulls apart.
About 30 minutes before serving, mix the barbecue sauce with the cooking liquid in the slow cooker. Allow the flavors to meld together while keeping the pork warm.
Once finished, remove the pork from the slow cooker and let it rest for about 10 minutes. Use two forks to shred the meat into bite-sized pieces.
Return the shredded pork to the slow cooker, mixing it well with the barbecue sauce mixture to ensure it is fully coated.
Serve the pulled pork on buns, topped with coleslaw and additional barbecue sauce if desired.
