Who wants to heat up the kitchen in July? Not I! Summer is here! It’s time for cookouts, barbecues, pool parties and picnics! Happy eating!
This recipe is popular with kids and adults and can be altered many ways. It makes terrific leftovers too!
6 to 8 hours to make • Serves 6 to 8 (or more)
INGREDIENTS
1 2- to 5-pound pork butt/pork shoulder roast
(with excess fat cap trimmed)
Salt, pepper, garlic powder and your favorite
all-purpose seasoning or barbecue rub
1 medium onion, thinly sliced
Approximately 12 ounces liquid (apple juice,
Dr. Pepper or other soda, beer, broth, etc.)
3/4 cup of your favorite barbecue sauce
(more to taste and to top) (I use Sweet Baby
Ray’s Honey.)
1 tablespoon apple cider vinegar
DIRECTIONS
1. Layer onions in bottom of slow cooker.
2. Place meat on top of onions. If necessary,
cut in half to fit.
3. Season meat with salt, pepper, garlic and
seasoning. (You can use any seasonings or
spices you like.)
4. Add your liquid of choice and vinegar.
5. Cover and cook 8 to 10 hours on low or 6
hours on high.
6. Transfer meat to a cutting board or large
bowl and pull apart into shreds using two
forks or meat claws. (If there is a lot of liquid
in the slow cooker, I drain most of it but
save the onions.)
7. Return meat to the slow cooker.
8. Stir barbecue sauce gently into the
shredded pork and onions.
9. Spoon meat on to buns with a slotted
spoon or tongs.
10. Serve on your favorite rolls or Texas
Toast and top with coleslaw of your choice,
if desired.
VARIATIONS • In place of pork butt/shoulder you can use pork chops or southern-style spare ribs, boneless chicken (breast, thigh or both), beef (roast or cheaper steak cuts) as well. • You can add the barbecue sauce after it’s on the buns instead, so leftovers may be used for other things. • For tacos or nachos you can use peppers (fresh or jarred) and no barbecue sauce. (Add cumin or packaged taco/fajita seasoning.) • Experiment and adjust your seasonings, sauces and liquids to change flavors for tacos, fajitas, hoagies, Phillys, etc.
