Slow Cooker Boston Butt
for Pulled Pork
This is one of those set-it and forget-it recipes that aims to please. This is a meal I look forward to on Sundays. I wake up early, prep and start the slow cooker (set it and forget it!) and go work out at the gym. When I get home, the aroma that fills my house makes me want to jump in for a swim in that slow cooker! This is even great for workdays - nothing like walking in and grabbing a plate of slow cooked pork that melts in your mouth, not in your hand. The best part is, it's very simple.
While nothing can compare to a properly slow smoked boston butt, this recipe isn't a bad alternative.
1 small boston butt (the pinker the fresher!)
1 tsp sesame oil
6 cloves garlic
2 tbsp fresh, chopped cilantro
Salt and Pepper, to season
1 tbsp liquid smoke
1-1/2 cups water
1. Pour and mix the water, liquid smoke, salt, pepper and 1 tbsp of the cilantro in your slow cooker. Mix well. This is the wet bath that your butt will cook in. Go ahead and turn the slow cooker on to the low, or 200° to 250°, setting.
2. Now to season your butt. There should be one fleshy side and one side covered with a layer of fat. Put the beautiful chunk of meat on your cutting board fat side down. Pierce six small holes in top of the meat. Place your flesh garlic cloves in these holes. The garlic will slowly infuse with the meat while cooking. Next, cover and rub your butt with the sesame oil (that sounds funny!). Rub with salt and pepper to your liking then rub with the remaining tablespoon of cilantro.
3. Place your boston butt in your slow cooker with the fat side facing up. Now cover the slow cooker and let the magic happen. Depending on the size of your butt and the size of your slow cooker, this should take anywhere from 8-10 hours. If you get impatient, you can always turn the slow cooker to the high setting to speed up the process. The meat is fully cooked and safe to eat when it reaches 160°. Enjoy!
Once the butt cools down, you can pull it apart by hand, mix with your favorite barbecue sauce, and return to the slow cooker on very low setting. When cooked correctly, the meat should not be stringy and should tear easily (similar to how a paper towel tears). And there ain't nothin' wrong with packaged barbecue sauces!!!