We owe enormous thanks to our slow cooker for making it possible to turn our absolute favorite weekend treat, barbecued pork, into a four-ingredient recipe we can throw together for a weeknight. We love to make sandwiches with the soft, flavorful shredded pork on hamburger buns, and serve them with some Lemony Coleslaw with Raisins (page 116), on top or alongside.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Score the pork butt in several areas, making cuts 1 inch deep. Rub the soup mix into the meat.
Step 2
Scatter the quartered onion in the bottom of the crockpot and place the meat on top.
Step 3
Cover and cook on high for 4 hours or low for 8 hours.
Step 4
Carefully transfer the meat to a plate and allow it to cool slightly. Strain the liquid remaining in the crockpot through a colander or sieve. Save the meat pieces and onion bits, and discard the liquid and any excess fat. When the pork butt has cooled, remove any excess fat and discard the bone. Using a fork, break up the meat.
Step 5
Place the meat, along with the bits and pieces from the strained liquid, back in the crockpot. Pour the barbecue sauce over the meat and stir to coat well. Heat on the warm setting until ready to serve.
