1 (3- to 4-pound) pork shoulder (also known as Boston butt), trimmed
1 1/2cups BBQ sauce, homemade or your favorite all-natural store-bought BBQ sauce
8–10 whole wheat hamburger buns, toasted on the insides under the broiler
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
Pat the pork shoulder dry with paper towels and rub it with the seasoning mix to coat all sides. (Freezing instructions begin here.)
Place the seasoned pork in the slow cooker and top with 1 cup of the BBQ sauce.
Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours, until the meat easily shreds.
Transfer the pork to a cutting board and shred the meat. Return the meat to the slow cooker and stir it into the sauce.
Use a slotted spoon to transfer the meat to the toasted buns and top with the remaining BBQ sauce as desired. Serve.
FREEZE FOR LATER:
Follow steps 1 and 2. Place the seasoned pork and 1 cup of the BBQ sauce in a gallon-size freezer bag or container. Seal and freeze. Place the remaining 1 ⁄2 cup BBQ sauce in a small freezer bag or container and the buns in a separate freezer bag. Seal and freeze them alongside the pork.
PREPARE FROM FROZEN:
Thaw. Place the pork in the slow cooker. Follow steps 4 through 6.
Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
Where We Get Our Pork: We get our meat from ButcherBox. We highly recommend this service to source healthy meat–like pork, uncured bacon, organic chicken, wild salmon, and grass-fed beef–and have used it for years ourselves.