Sunday, July 11, 2010
The shoulder cuts are the best choice for making pulled pork. Often, you'll find different names for these cuts including; Pork Shoulder, Pork Butt, Pork Butt Eye Roast, Boston Butt, Picnic Shoulder, Pork Chuck and many others. They all come from the same portion of the pig so don't panic if you don't see what you are looking for. Plus, if your butcher is worth his weight in...well...anything, he can and should help you find or cut whatever you need.
My personal favorite is the Boneless Pork Butt Eye Roast. It is small enough for a great meal and big enough for just the right amount of leftovers. For reference, the roast in the following pictures is about 3-4 lbs.
Season both sides.
I like to use Spade L Ranch Pork chop & rib seasoning.
Cook in a covered crock pot on high for one hour. Crock pot cooking is usually synonymous with having to add moisture to its contents. The Pork Butt is one of a handful of exceptions. They are loaded with marbling and won't dry out.
Continue cooking on low for 6-7 hours.
Total cooking time 7-8 hours
Take two forks and gently pull meat apart.
There will be some left over juices, you can drain it if you like.
From here you can either go ahead and mix in bbq sauce or eat it plain.
I like to keep it plain and add the bbq sauce once it's on the sandwich, so I can use it for other meals later. Plus, the beauty of pork is in its great flavor. I goes with just about anything. Salads? Check.
Mexican dishes like burritos or carnitas? Check.
Over rice? Check.
Quick snack? Double check.
The BBQ sauce is Shirley J's Root Beer BBQ Sauce.