Boston Butt in a crock pot
I'm going to be in a cabin with about 20 or so friends for 4th of July and I was thinking that slow cooked pork butt would be a good way to feed a crowd with little hassle. I've never made it before, but some preliminary investigation shows that most recipes recommend simply cooking a butt on low with some spices for several hours and then adding some barbecue sauce towards the end. Is it really that easy? Do any of you have any tips to share about what kind of sauce or seasoning works best?
make a mixture of 1/2 brown sugar and 1/2 spices (I use salt, black pepper, cayenne pepper, ground oregano, dry mustard, powdered garlic, ground ginger, paprika and a dash of allspice) -- rub all over the roast.
Plop it into the crock pot with the fattier side up -- set on LOW -- and let it cook for about 10 hours. DON'T open until near the end to test -- comes out juicy and fine.
If you're nervous about cooking with no liquid --- then pour a can of crushed pineapple over it -- or spoon on a can of cranberry sauce.
I made pulled pork using Tyler Florence's recipe on FoodTV.com. I did add 1/2 a tablespoon of cumin to the spice rub, but other than that followed his recipe to the letter. I also made his barbq sauce, which is a mustard/vinegar base. I loved it, but served a ketchup based one on the side. I made my own recipe for the slaw and served it with soft rolls. It got very good reviews.
I made this recipe to rave reviews a week ago. It's from Tables of Content, the most recent of the Birmingham Junior League cookbooks. It's just delicious.
CAROLINA BARBEQUED PORK
1 onion, thickly sliced
1/4 c. packed brown sugar
1 T. paprika
2 tsp. salt
2 tsp. celery salt
2 tsp. chili powder
1 tsp. black pepper
1 (3 to 5 pound) boneless pork butt, trimmed and cut into halves. (Mine had a bone and it worked fine except it needed an extra hour of cooking on Low.)
3/4 cup apple cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. white sugar
1 tsp. garlic salt
1 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
Arrange the onion over the bottom of a 6-quart slow cooker. Mix the brown sugar, paprika, salt, celery salt, chili powder and 1 tsp. pepper in a bowl. Rub over the surface of the pork and place it in the cooker.
Mix the remaining ingredients (except buns, of course!) and pour half over pork. Reserve remaining half. Cook on High for one hour. Reduce heat to low and cook for 6 hours longer. Shred the pork and serve with the remaining vinegar sauce.
I put coleslaw (Bobby Flay's recipe for Creamy Cole Slaw from Food TV) on the sandwiches.
I agree with redthong's method of resting the meat in a slow cooker on a bed of sliced onions. I make a different 'cue sauce, but the method is basically the same. I wouldn't trim the fat cap before sticking it on the onions--leave it on, fat side up, and let some of the fat render into the meat. You can easily remove it before you shred the meat.