Feed a crowd on game day or share with the neighbors who woke up with a gas leak in the kitchen

We serve Pulled Pork as sandwiches or tacos and top with our Quick Faux Kimchi or creamy Coastal Coleslaw.

Prep time:15 minutes
Cook time:6 – 8 hours
Servings:8 – 12


  • Boneless or Bone-in Pork Butt: 7 – 9 pounds
  • Chili Powder
  • Ground Cumin
  • Garlic Powder
  • Salt & Pepper
  • BBQ Sauce of choice
  • Korean Gochujang Hot Pepper paste or Asian Chili Paste
  • Fish Sauce
  • Bakery-fresh buns, torta rolls or tortillas


  1. Cover pork with chili powder, cumin, garlic powder, salt and pepper. Place pork in a slow cooker. (Slow cooker liners will make the clean up process quick and easy.) Cook on low setting 6-8 hours or overnight until the meat easily shreds or pulls away from the bone. Allow meat to cool in the crock for at least an hour, then remove to a sheet pan or 9×13 dish in order to process the meat. Reserve the meat juices in a 2 quart or larger glass bowl or measuring cup. Cover and cool in the refrigerator so that the fat and broth separate.
  2. Once the juices have cooled, skim the fat off the top. Place the shredded meat in a large bowl, add ⅓ to ½ of the broth and stir to combine. Then add 2 – 3 tablespoons of cumin to your taste, and 2 – 3 tablespoons of chili powder to your taste and ⅓ – ½ cup of favorite BBQ sauce You may also add 1 – 2 tablespoons of fish sauce for more umami flavor — every Asian cook would! Taste, then add salt and pepper as needed. Add more BBQ sauce as needed. For a little kick, we like to add 2-3 tablespoons of spicy Korean gochujang hot pepper paste or Asian chili paste along with the BBQ sauce. If using Korean gochujang paste, mix with a little broth to thin before adding to pork.
  3. Serve as sandwiches or tacos.

Wine Pairing Guide

Want to know more about how to select the best bottle for your budget? You can find a great bottle at any price range if you know how to determine quality vs. price. Learn more in our primer Selecting the Best Wine for Your Budget.

Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines. Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy! More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.

Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan
Texas: Dolcetto, Tempranillo, Merlot, Cabernet Franc, Shiraz, Sangiovese
West Coast: Barbera, Zinfandel, Cabernet Franc, Merlot, GSM blends
Argentina: Merlot, Tempranillo, Bonarda
Australia: Cabernet Sauvignon, Shiraz
Chile: Merlot, Carménère
France: Beaujolais crus, Village Burgundy, Côte du Rhône Village, Grenache/Syrah/Mourvèdre blend, Petite Bordeaux
Italy: Negroamaro, Barbera, Valpolicella, Chianti Riserva, Sangiovese
South Africa: Shiraz, Pinotage
Spain: Tempranillo, Grenache