Let the Slow Cooker Do the Work
for BBQ Pulled Pork
There
are days when I like to cook for the next day and a crock pot full of pork butt
and onions is just the ticket. This
recipe is great for bbq pork sandwiches.
Mosley’s Memphis Sauce has quite a kick and the biggest hint is that the
word “chili” is mentioned numerous times on the label. My kids’ favorite is Timothy’s Sweet and
Smokey Barbeque Sauce. Both are found at
Young’s Payless IGA Market at Lake Tulloch Plaza. There’s enough pork in this recipe to heat up
two pans and please everyone. Another
option is to serve with your favorite rice or potato side dish. Last, I enjoy making a stir fry of green
beans and mushrooms or mixed vegetables and adding this meat towards the
end. It’s a cut of meat and method of
cooking that allows for versatility.
A 4 lb
pork butt – these usually have a bone and one side of fat.
2 onions
sliced
1 C +
1/4 C separately of beef broth or water
1 tsp
Pappy’s seasoning or Lawry’s Seasoning Salt
1/2 tsp
black pepper
1 tsp
cooking oil
1 tsp
butter
Favorite
bbq sauce – amount to your taste.
Spray
your slow cooker crock with Pam, rinse and pat dry the pork butt and set
aside. Peel one onion and slice in 1/4
inch slices and lay on bottom of crock.
Place pork butt to fit as long as fat side is not on the bottom. Pour 1 C of beef broth on sides. Sprinkle with combination of the 1 tsp
seasoning and 1/2 tsp black pepper.
Cover
and cook on low for 8 to 9 hours.
Turn off
slow cooker and let rest for 15 minutes uncovered. Remove pork butt carefully to platter as it
will fall apart easily. I use two large
spatulas. I do not use cooking fluid
leftover for anything, but you can reserve the onions, or use the second onion
at the time you will serve. Let pork
butt stand another 5 minutes. Take two
forks and separate meat from fat and bone.
At this time, I usually store the meat in a plastic container, or when
cooled, a plastic zip-lock bag for storage in refrigerator or freezer depending
on how soon I will use it.
When you
are ready to prepare your meal, you will thoroughly thaw any frozen pork
overnight in the refrigerator. Using a
pan large enough to hold the pork, sauté your second sliced onion in the tsp of
cooking oil and tsp of butter over medium/low heat until caramelized or to your
preference. Remove them from the pan and
add the 1/4 C of broth or water to the sauté pan. Place your shredded pork back in the pan, add
your preferred amount of bbq sauce – anywhere from 1/2 C to 1 C – to the
pork. Stir to coat, cover the pan over
low to medium and warm about 10 minutes - but careful not to burn or let dry
out too much.
Serve as
a sandwich as pictured with onions on top and your favorite side. Top the sandwich with your favorite cole
slaw, if you like.
