I found this recipe on Chowhound. It's from Tables of Content, the most recent of the Birmingham Junior League cookbooks. This recipe is unique in that it uses a dry rub as well as a wet sauce for cooking. I made it for the second time today and it was scrumptious! Get ready, 'cause you're gonna pull a lot of spices out of your cabinet for this one!
1 onion, thickly sliced
1/4 c. packed brown sugar
1 T. paprika
2 tsp. salt
2 tsp. celery salt
2 tsp. chili powder
1 tsp. black pepper
1 (3 to 5 pound) boneless pork butt (If it is bone-in add an extra hour of cooking on low.)
3/4 cup apple cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. white sugar
1 tsp. garlic salt
1 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
Hamburger buns
1/4 c. packed brown sugar
1 T. paprika
2 tsp. salt
2 tsp. celery salt
2 tsp. chili powder
1 tsp. black pepper
1 (3 to 5 pound) boneless pork butt (If it is bone-in add an extra hour of cooking on low.)
3/4 cup apple cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. white sugar
1 tsp. garlic salt
1 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
Hamburger buns
Arrange the onion over the bottom of a 6-quart slow cooker. Mix the brown sugar, paprika, salt, celery salt, chili powder and 1 tsp. pepper in a bowl. Rub over the surface of the pork and place it in the cooker, fat side up*.
Mix the remaining ingredients (except buns, of course!) and pour half over pork. Reserve remaining half. Cook on High for one hour. Reduce heat to low and cook for 6 hours longer. Remove fat off the top*, shred the pork, and serve with the remaining vinegar sauce.
*These are my modifications to the original recipe (which stated to trim the fat off before cooking). One of the commenters on Chowhound suggested to cook with the fat side up so it will render into the meat as it cooks. Then excess fat can be removed off of the top when cooked. This is the way I've made it and I wouldn't do it any other way!
I'm linking up to The Slow Cooker Squad linky at:
*These are my modifications to the original recipe (which stated to trim the fat off before cooking). One of the commenters on Chowhound suggested to cook with the fat side up so it will render into the meat as it cooks. Then excess fat can be removed off of the top when cooked. This is the way I've made it and I wouldn't do it any other way!
I'm linking up to The Slow Cooker Squad linky at:
and at:
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