This week I was chatting with the butcher (yes I do this regularly) and I wanted something new and tasty. So we ended up with a shredded pork idea. He prepared for me a 2 pound Pork Butt. We decided that I would use a dry rub and then slow cook it in my Dutch Oven. Once cooked I would add some tasty barbeque sauce.
This was some lip smacking pork. This will keep then coming back for more. It is also a dish that can be used in so many ways; with Tacos, in a soft roll as a sandwich, for burritos, it can even be eaten separately. It is so delicious it won’t last for long.
- 2 lbs Pork Butt
- 4 tbsp Dry Rub (I use Denny Mike’s Pixie Dust)
- 1 cup of water (although the butcher mentioned using beer, your choice)
- 1 cup of your favorite barbeque sauce
- Preheat oven to 280 degrees or if using a slow cooker set it the low setting.
- Lightly dust and pat down the four sides of the pork butt with the dry rub.
- Add the water or beer to the Dutch Oven/Slow cooker
- Place the pork butt in the Dutch Oven/Slow cooker.
- Cover and cook for 5 hours. If using a dutch oven place it on the center rack of the oven.
- When finished, remove pork from Dutch Oven/Slow cooker and place in a large strainer return to dutch oven so excess liquid fat can continue to drip off.
- Remove cooking twine from meat if used and remove all fat pieces as needed. Meat will break up easily.
- Lightly shred pork with two forks. Discard the cooking liquid from Dutch Oven/Slow Cooker as it will contain the liquified fat from the pork.
- Place shredded pork meat in a sauce pan with barbeque sauce to taste. Cover and warm on stove for about 15 minutes.
- Serve and enjoy!
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