Friday, June 29, 2012

Pork the One You Love

This recipe is shockingly delicious for how easy and inexpensive it is. Everyone I know who has tried it out has raved about how good it is. If you're moaning about how difficult it is to find time to cook, the 20 minutes of prep time this recipe takes to prepare will easily yield 10-15 servings. And it's just as tasty reheated on day 5 as it is on day 1 and freezes up nicely, to boot.

1 pork butt, about 5-7 lbs
1 tbsp salt
1 tbsp black pepper
1 tbsp paprika
2 tsp ground cumin
2 tsp garlic powder

Place the pork butt in the slow cooker and all the dry ingredients in a shaker. If you don't have one, a bowl is fine but a shaker is inexpensive and makes the job a lot easier.

Generously season the pork butt, making sure to work the seasoning into all the nooks and crannies.

Making sure the fat side is up, put the lid on the slow cooker and turn it on Low.

Now walk away for about 10 hours.

After 10 hours, turn off the cooker, cover it with a few towels and let it rest for at least 2 hours.
This is what it should look like when it's done. A big hunk of yumminess swimming in a pool of its own juices.

Transfer the pork to a large baking dish. It will be impossible to do it in a single piece as it'll be falling-apart tender by now. Then use a pair of forks to shred it all.
When you're finished shredding it should look like this. Not bad at all but wait, we're not done, yet.
There will be a lot of juice left behind in the slow cooker and for goodness sakes, don't let that go to waste! Pour it over the pork and mix it up. 
Here it is served on a bed of rice but the possibilities are endless. My wife likes it mixed up with some avocado and grilled veggies.

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