Tuesday, October 11, 2011

To smoke or not to smoke... - Un-Smoked, Smoked Pork Butt

We are a meat family. I am a meat girl, I married a meat man, we have meat children. We like meat. I am always up for a new and simple way to use meat but I typically revert back to my old ways with some things. This recipe I am going to share is one of those things that I always go back to. It is simple, delicious and you can't really mess it up at all which I love! This is perfect for a simple fall supper because you can stretch it out to feed as many as needed (within reason!) My husband is a big meat smoker but it is hard to find an extra 18 hours in the weekend to smoke these days. So, when you are in the mood from some good BBQ an don't have time for smoking, throw this baby in the oven and you will not be let down. Promise!!

Un-Smoked, Smoked Pork Butt (sorry, that is what it is)
1 6-9 lb pork butt. You can ask your meat man for this and he will know what you are talking about. It is the shoulder of the pork and has a large bone inside that will easily slip out once it is cooked.
2-3 Tbsp seasoned salt
1 Tbsp garlic Salt
1 Tbsp black pepper
1 Tbsp ground mustard
3 Tbsp liquid smoke
1 onion sliced
1 cup water
3 bay leaves
2 Tbsp Worcestershire sauce
1 Bottle of favorite BBQ sauce (we love Sweet Baby Ray's)

Depending on if you want to do this in your oven or crock pot, either place the meat in your crock pot or a large dutch oven or roasting pan. Sprinkle all of the dry seasonings (seasoned salt, garlic salt, black pepper and ground mustard) on the meat and rub it in, just like you would lotion on your legs. Next, pour in the smoke and Worcestershire sauce over the meat. To the side of the meat and around it place the sliced onion, bay leaves and water. If cooking in a crock pot, cover and allow the meat to cook on low for 8-10 hours (however long you plan on sleeping) If you are cooking this in an oven, cover your pan tightly with heavy duty foil and you can place on 350 for 4-5 hours or on 225 for 8-10 hours. Once you have finished cooking, remove the meat from the heat source (or just turn the crock pot off) and allow the meat to sit for at least one hour. This steaming process will continue to cook the meat and make it juicy. After an hour, remove the lid and place the butt in another pan or bowl so you can shred it. You can discard the onion juice. Shred the meat using two forks and slide the bone out. After you have shred the meat, squeeze 1/2 bottle of BBQ sauce over the meat and gently toss. You don't want the meat to become meat mush mash (got that? ) Cover until ready to serve.
I like to serve mine with sliced dill pickles and a good drizzle of BBQ sauce. Depending on where you live you might want to top it off with slaw. Your choice. Either way, you can't go wrong!

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