We try to go camping and often take premade meat as lunch and/or dinner. So I decided to make a video for an easy make ahead meal that can make several dinners for the freezer, take camping or just have some cooked meat to have in the fridge ready to chop up for my toddlers meals. I tend to leave the meat plain after removing it from the cooking liquid so I can season again with different spices like for tacos, quesadillas, wraps or mac & cheese.
I usually just dump a bunch of seasoning on the pork butt, add vinegar, sugar free ketchup, Worchester, and some stock and set it. When I'm in a time crunch I cut it into pieces to allow for quicker cooking. But if you can just set it in the morning and let it go all day, you can put it in whole and set it on low. It won't hurt the pork to cook longer than 8-10 hours.
Spice Rub I Threw Together (didn't use it all)
2 Tbs. Chili Powder
2 Tbs. Paprika
1/2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 Tbs. Golden monkfruit/erythritol sweetener Any Brown Sweetener will work
Can add additional spice like cayenne or crushed red pepper
For the Liquid
1/2 Cup Apple Cider Vinegar
1/2 Cup Stock or Bone Broth
1-11.3oz Jar No sugar added ketchup (can sub just a low carb BBQ sauce and the broth)
A few dashes of Worchester
A few dashes of Liquid Smoke (Optional)
To make the BBQ Sauce
Additional Spices and Seasonings
1 tsp. Arrowroot Starch mixed with 1 tsp. Water (to thicken)
Pork Butt- 3.5-4.5lb Boneless Pork Butt
Instructions:
I recommend doing this the day before as it makes it easier to make the sauce when the liquid chills over night. If you have over 8 hours to cook, generously coat the pork butt in the spice rub and place in the slow cooker, pour in liquid an set on low for 8-10 hours
If you are in a time crunch cut the pork butt into 4 pieces and coat them all generously with the spice rub and place in slow cooker
Pour in the liquid and cover, low for 6-7 hours, high for 3-4 hours
I started on low for 2 hours then realized it wouldn't be ready quick enough so I turned it to high for another 3 hours and it was falling apart, no matter what just cook it until it is tender and beginning to fall apart
Once the pork is tender, pull out and set aside in a bowl and pour the liquid into a pot or if doing the day before, place into a bowl, cool and chill overnight (makes easier to get the fat off)
Skim the fat off the top with a large spoon and discard
Heat on medium until boiling then add the arrowroot/water mixture while whisking the sauce, bring back to a boil, then taste for seasoning, I added more Worchester, Liquid Smoke, Chili Powder, Pepper and Paprika (it's all to taste)
then transfer and let cool until needed, I keep the sauce separate so I can use the pork for different things besides BBQ pulled pork sandwiches
I pull the pork with a fork and portion into pint containers for the freezer, each pint is enough for dinner for my husband, myself and my toddler and a lunch the next day for my husband
If eating for BBQ Pulled pork sandwiches only, shred the pork and add the BBQ sauce until well coated, for parties I place the pork back in the crock pot and add sauce and keep on warm for the party
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