1Pat dry the pork butt,rub generously with the dry rub.*
(See recipe at bottom for dry rub*) Wrap the pork butt in cellophane and refrigerate overnight.(The longer the better!)
2Heat a large pan or pot(big enough to hold the pork butt)add the canola oil. Place the pork but fat side down,brown on all sides,4-5 minutes per side.
3Place the pork butt in your slow cooker,add the onion and garlic,liquid smoke,chicken stock. Set it for the appropriate time and walk away!
4After the butt has finished cooking,remove the fat cap,then using two forks pull the toast apart to shred it into the juices in the slow cooker. Add your favorite barbecue sauce,spoon on toasted potato rolls and top with the vinaigrette cole slaw. Serve with pickles and potato salad if you like or corn on the cob is nice too! Enjoy!
1-small head of green cabbage shredded
1/2 red bell pepper & 1/2 green bell pepper sliced thin
1-small carrot shredded
1/2 cup red vinegar
1/2 cup rice vinegar
3- tbsp. sugar
1/2 tsp. pepper
1/2 of a medium minced sweet onion
1- tsp. dry oregano
1-teaspoon whole grain mustard
Mix well and refrigerate over night before using.
6Ed's Dry Rub:
1/2 cup salt
1/4 cup Hungarian paprika
One tablespoon each:
Mix well and store in zip-lock baggie