Slow cooker pulled pork is versatile, easy, and delicious. Simply add a pork butt together with the right seasonings and sauce, and while you work or spend time with the kids, magic happens. Make a big batch of slow cooker pulled pork on Sunday and use it through the whole week: Add to browned buns for sandwiches, corn tortillas for street tacos, fold into flour tortillas and fry for quesadillas, or stir into your favorite macaroni and cheese.
4-6 lb pork butt (can be bone-in or boneless)
Up to 1/4 C. Original Championship Seasoning
1 20 oz. bottle Head Country Bar-B-Q Sauce, your favorite flavor
Up to 1 C. water
Season pork butt on all sides with Head Country Championship Seasoning. Place the seasoned pork butt in the insert of a slow cooker. (You can also heat a large skillet and 3 Tbsp. vegetable oil over medium-high heat and sear all sides of the pork butt until deeply browned, then place seared pork butt in slow-cooker insert.)
Top pork butt with your favorite flavor of Head Country Bar-B-Q Sauce. Add a thin layer of water, just to cover the bottom of the cooker, down the side of the insert to avoid disturbing the sauce topping on the chicken. Cover the cooker. Cook pork butt on high for 6-8 hours, or on low for 8-10.
Once cooked, shred pork butt on a cutting board. Add to browned buns for sandwiches, corn tortillas for street tacos, fold into flour tortillas and fry for quesadillas, or stir into your favorite macaroni and cheese.
