- Cooking Time: 720 minutes- 12 hours
- Servings: 8+
- Preparation Time: 30 minutes
BackstoryWe received an electric smoker last Christmas and have tried at least 10 times to smoke a pork butt and get the moist, falling apart result of our favorite BBQ joint's pulled pork but no matter how long we've smoked it the end result just didn't fall apart like it should. As a wedding gift we recieved a 6-quart crock pot and I saw in the little cookbook that came with it a recipe for pulled pork barbeque. Of course the recipe called for ketsup and was for a thick saucy barbeque so I didn't think much of it. Now that it's football season and we've got the NFL ticket on Direct TV I wanted to cook something in the crock pot that could be enjoyed while watching our beloved Browns. My husband doesn't do cheese or sauces so my thoughts turned to meat. Last night we picked up a 6.5lb boston butt at the grocery- they didn't have anything smaller! I decided to throw it in the crock pot and slow cook it overnight thinking it would be ready for 1pm kickoff and boy was it ever!!!!
- 6.5lb Boston Butt
- 1 white onion
- red pepper flakes
- coarse black pepper
- garlic powder
- onion powder
- cayenne powder
- brown sugar (as rub & use in sauce)
- coarse sea salt
- apple cider vinegar
- worchestershire sauce
- yellow mustard
- lemon juice
- Crock pot on low- timer for 12 hours- place the roasting rack in the bottom of the pot (keeps the meat from boiling in the liquid)
- Pour about 2-3 cups of vinegar in the bottom of the pot
- Mix all of the spices together in a casserole dish and roll and rub the meat in the spices so the meat is thoroughly coated. Make 2 cuts in the meat 3/4 way through to expose more surface and rub the spices all over the newly exposed surface. Slice onion and place on/around meat. Let cook covered for 12 hours- don't take the lid off!
- Remove meat from crock pot and place in cleaned casserole dish- remove any bones, it will fall apart. Chop/pull the meat into pieces. Pour remaining liquid in saucepan discarding the onions. Add vinegar, brown sugar (about 2 tbs), worchestershire sauce, lemon juice and yellow mustard and bring to a boil. Obviously I don't use measurements so just bring it to a taste you like. This is a sweet and spicy watery sauce- no syrupy ketsup here. Pour half the sauce in a container to use as topping/dipping sauce.
- Return the saucepan and sauce to the stove and keep on low. Gradually add meat to the sauce in the pan allowing it to soak up the sauce until there's no standing liquid. Keep pan on low and dish up at halftime! Great on sandwiches, nachos, or on it's own!