Have a nice size pork butt that is screaming crock me, haven't found any good recipes though for it. Ideas please people?
My favorite way to cook any pork roast, butt or tenderloin is to combine sweet and savory. Try rubbing it with a 50/50 mix of mustard powder and chili powder with a little onion powder and S&P, throw in a few sprigs of fresh rosemary (or 2 teaspoons dried), cut up a couple of apples and splash the whole thing with a cup or two of apple juice (quantities based on butt size). Then, low for ten or high for six to eight. Fallin' apart, sweet and savory goodness.
Love and light, dear ones.
I toss the pork butt in with two of my favorite bottles of BBQ
Cook on high for 6 hours or so, 2 on low, then pull it apart and serve it up with fresh baked bread made the last 3 hours of the cooking so both are fresh and hot.
Mmmm, pulled pork
Kalua Pig in a Slow Cooker
This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard. This stuff is scary-good.
1 (6 lb) pork butt
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
1. Pierce pork all over with a carving fork.
2. Rub salt then liquid smoke over meat.
3. Place roast in a slow cooker.
4. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
5. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
NOTE: If you have one of those slow cookers that, even on low, cooks FAST, reduce total cook time accordingly.
I can vouch for Kalua pig (which has nothing to do with coffee liquor) Extremely delicious
I have this also, my friends & family scream for it and its super simple:
1 pork butt roast
1 head of garlic, split into cloves, then in half cloves
3 cans prepared black beans
Cut slits all over roast & poke the garlic into the slits as far in as you can
rub outside roast with salt
pour black beans over top
turn crock on low, go to work, come home & heaven!
If you really want it to wow, remove the pork & put it under the broiler to brown then spoon the bean mixture back over (this works especially well for a roast that has some fat left on it -gets nice & crispy)
serve over white rice and with a simple avocado tomato salad
I throw in a fews cans of diced green chili's, some chili powder, chopped onion, garlic, bay leaf, & some chicken stock , what ever seasonings you think would go well and get a very flavorful mexican result that can be used in burritos, quessadilas, tacos etc.