Monday, March 7, 2011

Crock Pot Pork Butt

Excellent crock pot pulled pork tonight:

15 oz can tomato sauce
15 oz can pineapple, crushed
3 Tbsp brown sugar
3 Tbsp cider vinegar
1 Tbsp dried minced onion
2 tsp garlic powder
1 tsp cayenne pepper
salt & pepper to taste
4-5 pound boneless Boston Butt pork shoulder, halved
15 oz can mandarin oranges
Combine 1st 8 ingredients. Add meat. Cook 10 hours on low. Add oranges in last hour. Pull apart with fork.

The liquid makes a nice carolina-esque vinegar-based barbecue sauce (if it weren't for the tomato sauce). The meat falls apart. This is a variation on a recipe intended for chicken, but the combination of flavors seemed perfect for pork shoulder. Plus, cooking chicken breasts all day in a crock pot usually means dried out chicken, so I went with a bigger hunk of meat.

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