So I’ve been on a pretty big Boston Butt kick lately (I think we’ve cooked 6 since the spring). They’re easy and feed a lot of people. We ended up cooking two (16 lbs total) this weekend for the 6 couples in our small group, and I think they were a big hit. I’m sure not all of these steps were necessary, but this how I rolled (I’m so white).
First I rinsed off the butt, and patted it dry. Mmmmm, that’s a fine lookin’ butt.
Next, I rubbed it down (Man, this is starting to sound like a Danielle Steel novel) with yellow mustard and put Willingham’s Dry Rub all over it. I saw the yellow mustard trick from a special on foodnetwork a few years ago, and I think it’s a divided topic on serious Pork Butt smokers/cooks. I’m sure any dry rub would be good, and I know the Neely’s have a really easy recipe I’ve used before. Anyways, I wrapped mine in plastic wrap and threw it in the fridge over night.
Sunday, I sliced 5 or 6 onions (about 1 inch thick) and layered on the bottom of the crock pot. Then I put the (unwrapped) Pork Butt on top and poured in half a beer (Pete’s Wicked Ale, for this butt).
The amount of liquid is kind of deceiving b/c the Butt is sitting on top of the raw onions, so it seems like there is not a lot of liquid. But after 5 or 6 hours, that meat will weigh down the cooked onions and the liquid will come about half way up the meat. If you’ve got time, I like to set the slow cooker on LOW and let it cook for 8 hours (but you could get HIGH for 6 hours).
Now, I’ve read that once you set the crock pot to cook you DO NOT lift the lid to check out your meat!! That would release all the built up steam and just add more time to your cooking. Amirite??
Well this weekend, my fam was in town for the LOML’s baby shower. My mom is a great cook and probably the biggest inspiration (man that sounds so cheesy to type) behind my love for cooking. I know everyone says their mom is a great cook, but mine really is. So we were hanging in the kitchen Sunday afternoon, and I turn around and she’s lifted the lid and is all “Mmmm, that looks good”
WHAT ARE YOU DOING?!?!?! Seriously, I didn’t yell at her, but it was a stern what the heck????? Anyways, she didn’t know you were supposed to keep the lid closed, so I thought I’d let you know. KEEP THE LID CLOSED!
After the meat had cooked (check after 8 hours, it may need a little more time), it was time to shred (but that meat will still be HOT). As you can see the bone EASILY came out (you can see some of the beer-soaked onions, too), and It was pretty to pick out the meat from the fat. After all was said and done, it looked like this:
BOOM goes the dynamite!
First I rinsed off the butt, and patted it dry. Mmmmm, that’s a fine lookin’ butt.
Next, I rubbed it down (Man, this is starting to sound like a Danielle Steel novel) with yellow mustard and put Willingham’s Dry Rub all over it. I saw the yellow mustard trick from a special on foodnetwork a few years ago, and I think it’s a divided topic on serious Pork Butt smokers/cooks. I’m sure any dry rub would be good, and I know the Neely’s have a really easy recipe I’ve used before. Anyways, I wrapped mine in plastic wrap and threw it in the fridge over night.
Sunday, I sliced 5 or 6 onions (about 1 inch thick) and layered on the bottom of the crock pot. Then I put the (unwrapped) Pork Butt on top and poured in half a beer (Pete’s Wicked Ale, for this butt).The amount of liquid is kind of deceiving b/c the Butt is sitting on top of the raw onions, so it seems like there is not a lot of liquid. But after 5 or 6 hours, that meat will weigh down the cooked onions and the liquid will come about half way up the meat. If you’ve got time, I like to set the slow cooker on LOW and let it cook for 8 hours (but you could get HIGH for 6 hours).
Now, I’ve read that once you set the crock pot to cook you DO NOT lift the lid to check out your meat!! That would release all the built up steam and just add more time to your cooking. Amirite??
Well this weekend, my fam was in town for the LOML’s baby shower. My mom is a great cook and probably the biggest inspiration (man that sounds so cheesy to type) behind my love for cooking. I know everyone says their mom is a great cook, but mine really is. So we were hanging in the kitchen Sunday afternoon, and I turn around and she’s lifted the lid and is all “Mmmm, that looks good”
WHAT ARE YOU DOING?!?!?! Seriously, I didn’t yell at her, but it was a stern what the heck????? Anyways, she didn’t know you were supposed to keep the lid closed, so I thought I’d let you know. KEEP THE LID CLOSED!
After the meat had cooked (check after 8 hours, it may need a little more time), it was time to shred (but that meat will still be HOT). As you can see the bone EASILY came out (you can see some of the beer-soaked onions, too), and It was pretty to pick out the meat from the fat. After all was said and done, it looked like this:
BOOM goes the dynamite!
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2 comments:
Not only do you KEEP THE LID CLOSED, but that should prevent and STIRRING!!! As in NO STIRRING ALLOWED.
John didn't know this rule and RUINED a whole day's worth of crock pot goodness.
I still get choked up when I think about it.
Ha! the title of this post just made me "laugh out loud"
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