Being from the South, I’m pretty familiar with pork barbecue. I’m also familiar with the fact that most commercially available versions from barbecue places have high fructose corn syrup or other non-foods in their sauce.
Boston Butt is one of the easiest cuts of pork to cut and it is also one of the cheapest to buy. I’ve been able to find Boston Butt from pastured pork at great prices, and slow cooking this recipe makes it incredibly tender. It’s also an easy recipe to make on days when you are out of the house all day and need dinner to be ready when you get home.
For our family, one Boston Butt will easily spread 3-4 meals of leftovers and the kids love it. We’ve even done barbecue omelets with leftovers. If you’ve never tried Boston Butt before, I’d encourage you to try this recipe.
- One (4-5 pound) Boston Butt
- One (15-ounce) can or one (whole) pineapple
- 2 large sweet onions
- 1 tablespoon each of: Chili powder, paprika, garlic powder, sea salt, celery salt and basil
- 1 tsp crushed black pepper
- ¼ cup apple cider vinegar
- 2 cups of barbecue sauce of choice (optional but good - find one without added high fructose corn syrup)
- Thinly slice onions and place in bottom of a 6-quart or larger slow-cooker.
- Rinse the boston butt and place on top of the onions.
- Sprinkle with spices and pour the whole can of pineapple juice over it. If using fresh pineapple, peel core and thin chop the pineapple and place over pork.
- Put lid on crock pot and cook on low for 10-12 hours or until fork tender. Don't open until at least 8 hours and then check for tenderness.
- Shred with two forks to make pulled pork and top with barbecue sauce if using...