5 lbs boneless pork butt shoulder
1 1/2 teaspoons smoked paprika
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving
In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.
Place the pork in a 6-quart slow cooker or crockpot; add the water. Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.
Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes. Pull meat from bones, discard fat, and place on buns or rolls to serve.
Add condiments to suit your taste.
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water
buns or rolls for serving
In a small bowl combine the paprika, both peppers, thyme, garlic, and salt; rub evenly over the pork.
Place the pork in a 6-quart slow cooker or crockpot; add the water. Place lid on cooker and cook for 6 to 8 hours on low setting or 4 to 5 hours on high setting until the meat is tender and cooked through.
Remove pork from cooker and place on a large cutting board or platter and let rest for about 15 minutes. Pull meat from bones, discard fat, and place on buns or rolls to serve.
Add condiments to suit your taste.
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