This dish will be henceforth nicknamed “Heaven in my Mouth.” Seriously, I don’t want to toot my own horn here, but… TOOT TOOT. I don’t think I’ve ever created something quite so delectable. And it was SO freaking easy! Slow cooker, be mine forever.
Let me preface this recipe by saying that I don’t really like pork (except in the form of bacon). I really don’t care for it. But I’ve pretty much always liked pulled pork. I don’t know what it is about it, but it’s truly delicious.
When I found organic, local pork butt at the grocery store the other day, I knew right away I had to make BBQ pulled pork. I googled around and checked out different recipes to get inspired, but in the end, I basically created my own hybrid version.
2-3 lbs pork butt (Boston butt)
1 large onion
1 bottle BBQ sauce of your choice. I used Hot Bone Suckin’ sauce because it’s one of the only kinds without HFCS.
3 T Worcestershire
2 T Dijon mustard
1/2 C apple cider vinegar
2 T ketchup
2 T smoked paprika
2 t salt
1 t black pepper
Combine all ingredients except pork in your slow cooker.
Add pork and spoon the wet mixture all over it. Give it a nice little bath.
Cook for 8-10 hours on low.
By this time, the pork will be so tender that it should fall apart when you fork it. So… fork it all over until it shreds. I didn’t even have to take it out of the slow cooker for this magic to happen.
Not the prettiest thing ever, but that right there is why I want to propose to my slow cooker right now. It managed to produce the most delicious meal I’ve made in a long time with such minimal effort. Anyway, you can eat your slice of heaven on a bun or, like I did, straight up in a bowl to really savor the flavor. Trust that I savored that flavor.