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That’s why today we’re looking at the pork butt, Boston butt, pork shoulder, or whatever you want to call it. It’s a cut of meat that hardly anyone buys because it’s something you can’t just whip together in 15 minutes and requires low and slow cooking. If you’re a busy parent you may be thinking this recipe isn’t for you, but you’re wrong! The magic of this dish is that it only requires a crock pot and about five minutes of prep work and it cooks itself. Even better, you can usually end up with over 5 pounds of BBQ pulled pork to feed your family for days or entertain a crowd for a little more than $10. How frugal is that?
http://genxfinance.com/crock-pot-bbq-pulled-pork-recipe-for-under-15-eas...
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I season mine up before it goes in the pot with a little seasoning salt and cajun seasoning. It's got a better taste that way when you add the BBQ sauce. I don't even add the half cup of water. I just eyeball it as it's cooking and if it's looking dry at any point I'll add a little.
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I season mine up before it goes in the pot with a little seasoning salt and cajun seasoning. It's got a better taste that way when you add the BBQ sauce. I don't even add the half cup of water. I just eyeball it as it's cooking and if it's looking dry at any point I'll add a little.
I'm not even that fancy. It's salt and pepper while it's cooking and that's it. I rarely add water either. The cuts seem moist enough.
When I make crockpot pulled pork I only put about half a cup of water in it, just enough to prevent it sticking until it begins to cook more. There's plenty of fat on these roasts that melts off the hotter it gets, and that provides moisture. Any more than that's not needed imho. If I added that much water, plus it had the melted fat on top of that, my crockpot would be boiling over. If you do this, make sure you're home when you try it in case that happens.
I've never added onions or garlic to mine, just the pork and a shake of salt and pepper before cooking. I'll try them in it next time. Thanks cookiefan! :)