Let me preface this by saying that I'm not all that fond of eating meat, of any variety. Truthfully, I could be perfectly content living without it. As such, I really don't prepare it often because I don't have much confidence in my abilities. However, Brian is a totally different story! He would be perfectly happy if his diet could consist only of meat. He puts a lot of effort into what he prepares and will go to great lengths.
With all that being said, I was flipping through a magazine last week and saw an advertisement for pork that included a recipe for Perfect Pulled Pork. It looked interesting, so I tore it out and showed it to Brian. On Friday morning, after Brian had gone to work, I found a 5 pound boneless pork butt shoulder in the refrigerator. So, I got to work. I was pretty proud of myself a few hours later when it started to smell really good.
However, when Brian got home he was less than thrilled with me. Apparently he had big plans for that pork in that he was going to smoke it in the smoker over the weekend. Oops. Eventually he got over it (like when he tasted it!) and began to embrace the fact that I had actually taken the initiative to cook something.
On Saturday Brian made two different types of BBQ sauce. For dinner we had the best pulled pork sandwiches ever! It didn't hurt that we had picked up some particularly tasty onion cheese rolls at the grocery store. Dinner was so wonderful that we had the exact same thing the next night, and Brian has been eating on it ever since. We will definitely be making this again, especially when having a crowd over, only next time I'll put in a bit less of the cayenne pepper. As directed it came out pretty spicy.
5 lbs boneless pork butt shoulder
1 1/2 tsp smoked paprika
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dried thyme (I didn't have any, so substituted italian seasoning)
1 tsp garlic powder
1/2 tsp salt
1 cup water
soft sandwich buns
Directions: Combine all seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on low for 6-8 hours or on high for 4-5 hours or until pork is very tender. (The bottom and middle of my roast was still a little frosty from being in the freezer, so I cooked on high for 8 hours and it came out perfect)
Place pork on a large cutting platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with BBQ sauce.
Hope you enjoy!