Ingredients:
pork shoulder roast
cooked rice
black beans
shredded cheddar cheese
salsa
PORK BUTT
pork shoulder roast
3 tbls each of course salt & liquid smoke per 4lbs of pork
I slow cook mine in my crock pot for 12 hours on low. You'll know it's done when it starts shredding apart easily. (I just had a bit of an ah-ha moment. I just realized that the last two times I've made the pork I actually had it in my crock pot for 24 hours and it was WONDERFUL. This actually made it easier because I could put the pork in the crock pot between 4 and 6pm and it was ready the next evening at the same time.)
Serve the pulled pork over a bed of rice (I prefer brown rice which can be made with chicken broth in the rice cooker - 1 part rice, 2 parts liquid). On top of the rice and pork, put a spoonful of heated black beans, then shredded cheddar cheese and top with a liberal scoop of fresh salsa.
So that's how we eat our pulled pork "butt". My family absolutely loves it. I normally get my pork shoulder roast at Winco for .99lb. But the last time we were at Winco I noticed the price had gone all the way up to $1.99lb with the bone-in. We ended up getting our last pork butt at Costco and paid $1.75lb and it was boneless. Keith is the one who always "pulls" the pork for me. He said that the cuts from Costco were much better, they didn't have nearly as much fat as what we normally get at Winco. If I'm cooking for a lot of people (10 or more) I will do two roasts.
I hope that if you try the recipe you'll enjoy it as much as we do. If you have any questions, let me know!
(Amended on 5/5/11)
We have found that depending on the brand of liquid smoke you use this could easily become too salty. I prefer Stubb's brand. It comes in both Hickory and Mesquite flavor. We like the Hickory best but either is good. If you are using Wright brand you will want to use less salt. Or if you don't like salt use less. I wouldn't use less liquid smoke though, it really enhances the flavor of the pork. Also, the saltiness seems to increase if you have leftovers. But we still LOVE this recipe. We like to use the leftover pork for tacos!!!
pork shoulder roast
3 tbls each of course salt & liquid smoke per 4lbs of pork
I slow cook mine in my crock pot for 12 hours on low. You'll know it's done when it starts shredding apart easily. (I just had a bit of an ah-ha moment. I just realized that the last two times I've made the pork I actually had it in my crock pot for 24 hours and it was WONDERFUL. This actually made it easier because I could put the pork in the crock pot between 4 and 6pm and it was ready the next evening at the same time.)
Serve the pulled pork over a bed of rice (I prefer brown rice which can be made with chicken broth in the rice cooker - 1 part rice, 2 parts liquid). On top of the rice and pork, put a spoonful of heated black beans, then shredded cheddar cheese and top with a liberal scoop of fresh salsa.
So that's how we eat our pulled pork "butt". My family absolutely loves it. I normally get my pork shoulder roast at Winco for .99lb. But the last time we were at Winco I noticed the price had gone all the way up to $1.99lb with the bone-in. We ended up getting our last pork butt at Costco and paid $1.75lb and it was boneless. Keith is the one who always "pulls" the pork for me. He said that the cuts from Costco were much better, they didn't have nearly as much fat as what we normally get at Winco. If I'm cooking for a lot of people (10 or more) I will do two roasts.
I hope that if you try the recipe you'll enjoy it as much as we do. If you have any questions, let me know!
(Amended on 5/5/11)
We have found that depending on the brand of liquid smoke you use this could easily become too salty. I prefer Stubb's brand. It comes in both Hickory and Mesquite flavor. We like the Hickory best but either is good. If you are using Wright brand you will want to use less salt. Or if you don't like salt use less. I wouldn't use less liquid smoke though, it really enhances the flavor of the pork. Also, the saltiness seems to increase if you have leftovers. But we still LOVE this recipe. We like to use the leftover pork for tacos!!!
