Fat Man’s Pulled Pork (Cheat Code Edition)

Alright, let’s address the purists first: no, this pork doesn't spend hours soaking up smoke in a backyard pit. But listen, sometimes the weather sucks, sometimes you’ve got errands, and sometimes you just want pulled pork on a Wednesday without making it a whole production.

Enter the Cheat Code Edition.

This baby’s still got soul. Juicy pork shoulder, rubbed down with Porker, hit with a splash of liquid smoke, and slow-cooked until it falls apart like it just heard bad news. If you don’t own a smoker, this recipe might have folks thinking you secretly bought one.

And yes—we’re searing it first. Because bark matters. Always has. Always will.

Servings: 8–10
Prep Time: 10 minutes
Cook Time: 8 hours
Rest Time: 20-60 minutes

Ingredients

• 4 pounds boneless pork shoulder (one small butt or half a typical packer)
• 4 tablespoons  Porker Rub, divided (3 for the rubdown, 1 for the crock)
• 1 tablespoon neutral oil (for searing—don't use olive oil. Save that for your salad.)
• 1 teaspoon liquid smoke (we prefer hickory...don’t overdo it!)
• 1/2 cup water or low-sodium broth (keeps it juicy, not soupy)
  

Instructions

1. Dry the pork butt with some paper towels.
2. Rub it down with 3 tablespoons of Porker. (Don't use a binder on this version.)
3. Let it hang out for 10–15 minutes on the counter while your skillet heats up.
4. Heat a cast iron skillet over medium-high heat. (If you don't have a cast iron skillet, use a large, heavy-bottomed skillet and put a cast iron one to your Christmas list.)
5. Add your oil. When it’s shimmering, add the pork butt. You’re looking for a golden brown crust on all sides—about 2–3 minutes per side.
6. Move the butt into your slow cooker. Sprinkle the remaining 1 tablespoon of Porker right over the top. Drizzle in the liquid smoke and pour the water or broth around the meat. (Don't pour it over the meat and rinse off your beautiful rub job!)
7. Pop the lid on your crockpot and cook on LOW for 8 hours, or until it hits that magic internal temp of 203°F. Don't rush it! Pork butt's a marathon, not a sprint.
8. Pull the pork out of the slow cooker and let it rest for at least 20 minutes. That little nap lets the juices settle back in where they belong.
9. Strain the liquid left in the slow cooker to remove any weird bits. Skim the fat if you want, or don’t—flavor lives there.
10. Shred the pork butt. Two forks or your hands work equally well. Put the shredded pork back into the crockpot, add some of that golden juice back into the shredded pork until it’s juicy but not swimming.
11. Serve it up however you like. Sandwiches, tacos, nachos, straight off the fork—it’s all fair game.

📝 Fat Man’s Notes

• Do you have to take it out of the crockpot to shred? Nope. You can totally shred it right in the pot if you’re short on time. But if you want the juiciest, cleanest, most flavorful pork, give it a rest outside first. It helps preserve any bark you built during searing, makes fat removal easier, and gives you full control over how much liquid goes back in.
• On the fence about searing? Do it. Adds bark, depth, and bragging rights.
• Liquid smoke too “cheaty” for you? I get it. But, when you've got no smoker and hungry mouths, it brings the vibe.
• Make it ahead! This pork actually gets better after a night in the fridge. Shred, chill, and reheat.
• Want to give it that Carolina-style twang? Drizzle on some Porker Shine Finishing Sauce (recipe here), a vinegar-forward, sweet-and-savory punch built for pulled porke lovers who like it with a little Southern sass.