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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 6 |
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In 'Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
4 lbs boneless pork shoulder (pork butt) |
1 tablespoon brown sugar |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon cayenne pepper |
1 teaspoon smoked paprika |
1 teaspoon black pepper |
1/2 cup chopped onion |
1 tablespoon butter |
1 -2 tablespoon hickory liquid smoke |
2 cups water |
Directions:
1. Use a 6-quart slow cooker.
2. Put the meat into a large plastic ziplock bag with the brown sugar and seasonings.
3. Seal well and shake to coat.
4. Pour the contents of the bag into the stoneware.
5. Top with the chopped onion, butter, and liquid smoke.
6. Pour in the water.
7. Cover and cook on LOW for 8-10 hours, or until meat shreds easily with two forks.
8. Serve on toasted buns, on rice, or in large romaine leaves.
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