Okay, here we go. Either we have you hooked at “Ultimate Cheater Pulled Pork” or this book is headed straight for the library’s used book sale. We know that. You know that. So, let’s drop the chitchat and make some cheater barbecue. In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That’s barbecue, baby. Can you feel it? That’s Ultimate Cheater Pulled Pork.
Recipe information
Yield
makes 12 to 14 servings
Ingredients
Preparation
Step 1
CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).
Step 2
PUT the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
Step 3
COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
Step 4
Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
Step 5
PULL the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
Step 6
To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
Step 7
To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
Step 8
While the meat warms, Combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Big Oven Butt
Step 9
Heat the oven to 300°F. Place the pork butt in a large roasting pan. Coat the outsides generously with the dry rub. Pour in the bottled smoke. Cover the pan with heavy-duty aluminum foil. Roast for 5 to 8 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
Cheater Knife-and-Fork Ribs
Step 10
Country-style pork ribs aren’t ribs in the traditional sense of a long bone wrapped in meat. They’re more meat than bone (if they have any bone at all), and they’re best with a knife and fork, a little sauce, and some corn bread. Done in a slow cooker, these ribs melt into short-strand pulled-pork barbecue in less time than a Boston butt shoulder because the ribs come already cut. Country-style ribs give off less meat juice and less fat than the shoulder, too.
