Pork butt was on sale this week at the grocery store for $.98/pound, and you can do SO much with leftover pulled pork. So I made some this weekend and will use it throughout the week for meals. This is a simple recipe because you can just put it in the crock pot and forget about it for hours!
I got a 7 lb. pork butt, which I had to cut up to get to fit into my crock pot. But first I cut off the layer of fat on top. Then I covered the pork in a rub which consisted of 1 tsp. chili powder, 1 tsp. roasted garlic salt, 1 tsp. kosher salt, 1/2 tsp. fresh ground black pepper, 1/2 tsp. cinnamon (I use King Arthur Flour Vietnamese Cinnamon).
Slice up 1 medium sweet onion and put in the bottom of the crock pot with 2 tsp. minced garlic, 1 C. apple juice, and 1 C. beef broth. Put the pork in the crock pot any way you can get it to all fit in there, you are going to shred it afterwards, so no worries about keeping it in one piece. Set the crock pot on low and cook for about 7-8 hours. After 8 hours, take pork out of the crock pot and, using two forks, shred the pork and set aside. Strain the broth from the crock pot, saving 1 C. broth, and remove the fatty pieces from the broth. Put the pork back in the crock pot, along with the saved broth. Add whatever sauce you like to the pork, making it however saucy you like. I used about 1 C. of BBQ sauce, and keep on low until ready to serve! This goes great with a good cole slaw!
We used leftovers for days… BBQ sandwiches, pulled pork nachos, baked potatoes…
7lb. Pork Butt $6.86
1 tsp. chili powder
1 tsp. roasted garlic salt
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. King Arthur Flour Vietnamese Cinnamon
1 C. apple juice
1 C. beef broth
2 tsp. minced garlic
1 C. BBQ sauce of your choice (or more or less, depending on your liking)
PLUG: My favorite BBQ sauce of all time: Head Country Original Bar-B-Q Sauce