This delicious recipe for BBQ pulled pork starts out on the smoker, then transfers to the slow cooker for the ultimate melt-in-your-mouth smoked pulled pork. Hope you enjoy it as much as we did! It just might be the best pulled pork recipe ever! It also makes the perfect filling for a pulled pork sandwich!
Mix brine and whisk until salt and dry rub dissolves.
Place pork in a large Ziploc bag, and add brine. Cover completely with the brine. Refrigerate overnight.
The next day, remove the pork from the refrigerator, drain and pat dry. Pack on the remaining dry rub onto the pork shoulder.
Let sit at room temperature, covered, for 30 minutes while you preheat the smoker to 220 F.
When at 220 F, put the pork onto the smoker. After 2-3 hours on the smoker, remove the pork shoulder onto a cutting board.
Place the pork shoulder into a Crock Pot. Add 1 1/2 cups water. Cover and cook on high for 3-4 hours, or until internal temperature is 155 F. Remove from slow cooker, and let sit for about 10 minutes, or until it's cool enough to pull apart.