"Pulled pork this delicious from a crock pot?? Noooo way!", you'd say.
To which I'd reply, "Yeeeessss waaaayyyyy, duuuuude!"
Boston butts are on sale at Publix (oh, glorious Publix! How I love thee!) this week, so I had to grab one for some variety, since most of our meals consist of boneless, skinless chicken breasts or various forms of deer meat. =) And since I love to Rawk the Crock, I wanted a recipe that would knock your crockin' socks off =D
1 Boston butt
2 TBS salt
1 TBS black pepper
1 1/2 cups brown sugar (not packed)
1/4 c. paprika
1 tsp dried thyme
4 garlic cloves, minced
1/4 c. apple cider vinegar
1 TBS (or more, if you're like me =D) ground red pepper
olive oil, as needed
Combine all ingredients. minus the butt, until well combined. Add olive oil, as needed, to make a paste. Cover butt in paste and marinate in the fridge overnight. (Sounds more like a cure for diaper rash, doesn't it??)
In the morning, before work or church, place the butt and sauce in the Crock Pot and set on low. Cook for 6-8 hours or until cooked through.
(This is the uncooked version, just in case you couldn't tell. =D)
Remove butt from C.P. and shred, removing fat and bones, if any. Plop a big heaping helping on a toasted Publix French hamburger bun and serve with jalapeno ranch slaw on the side! (Or on top, if you're into that kinda thing.... which I am!)