This is the recipe that I sort of followed (I say sort of because I always alter recipes at least slightly…Todd’s the rule-follower. Me, not so much. ).
I start with a 4-5 lb. Boston Butt, an onion, and 3-4 T minced garlic.You’ll also need onion powder, garlic powder, and 24-36 ounces of your favorite bbq sauce (I use Stubb’s Smokey Mesquite; it’s gluten and HFCS free).
- Chop the onion in to quarters and place it in the crock pot along with the minced garlic.
- Place the meat in the crock pot and sprinkle generously with onion and garlic powder.
- Fill the crock pot about half-way with water.
- Cover and cook on low for at least 8-9 hours (about 4-5 hours on high). You’ll know when it’s ready because it will be so tender you can easily shred it with a fork. If you can’t, it’s not ready. It should literally just slide right off the bone if there is one.
- Remove the meat and empty the crock pot – onions and all.
- Put the meat back in the crock pot and shred thoroughly with two forks.
- Add your favorite barbeque sauce to taste and enjoy!
I like to serve this along with home made Carolina coleslaw…if you’ve got some soft tortillas (I use gluten-free corn) it makes a great pork + coleslaw taco! It’s also delicious served on a toasted bun.