Easy Boston Butt Barbecue
This is a simple slow cooker recipe that is sure to please any age! It is great for a family gathering or a weeks worth of lunch. I like to eat it as a plate meal, but my husband prefers putting the bbq on a bun for a sandwich. It is always a hit!
This is a simple slow cooker recipe that is sure to please any age! It is great for a family gathering or a weeks worth of lunch. I like to eat it as a plate meal, but my husband prefers putting the bbq on a bun for a sandwich. It is always a hit!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place washed Boston Butt in crock pot.
- Pour soda over meat until meat is covered.
- Cook on high ~7 hours. Check meat after 6 hours or so. If you can stick a fork in it and shred part of the meat off, it is ready.
- Take meat out of crock pot, allowing Coke to drain off, and place in a dish or on a platter. Bone and bottom layer of fat should fall off into the pot when removing meat. If not, it might not be cooked fully, or might just need some coaxing.
- At this point, I usually pick out any big pieces of fat in the meat- I'm a picky eater. It should peel right off.
- Use a fork to shred meat apart.
- Squirt BBQ sauce over meat to taste. Enjoy!!
Regular full-sugar cola acts as the primary tenderizer in this preparation, utilizing its phosphoric acid content and sucrose to break down tough collagen networks during a long thermal cycle. As the pork shoulder cooks in the simmering liquid, muscle fibers relax and connective tissues melt into gelatin, yielding a tender mass that readily absorbs subsequent flavorings. Because the meat relies entirely on ambient moisture within the slow cooker vessel rather than direct dry heat, maintaining a steady low or high temperature setting ensures the roast softens evenly without scorching the sugars dissolved in the braising liquid. Assessing readiness requires a mechanical test rather than a numerical reading; simply insert the tines of a sturdy fork into the thickest muscle section and twist, watching for the fibers to separate with zero resistance while the bone slides free of its own accord. Once shredded, the pork presents a rich, savory profile that demands specific textural contrasts on the plate to balance its inherent weight.
Structuring the Plate
Accompaniments should target acidity and crispness to offset the concentrated richness of braised pork shoulder. Traditional vinegar-based coleslaw featuring finely shredded raw cabbage and carrots introduces a sharp bite and crisp crunch that cuts through the heavy fat coating the palate. Potato salads dressed in mustard rather than heavy mayonnaise provide a secondary layer of tang and structure, anchoring the meal without adding excessive dairy weight. Thick slices of white onion and crisp bread-and-butter pickles serve a functional purpose beyond mere garnish, supplying volatile aromatics and localized acidity that clean the palate between bites of sweet, heavily sauced meat.Managing Leftovers
Proper storage extends the utility of large cuts of pork significantly past their initial preparation window. Transfer the shredded meat into airtight glass containers within two hours of cooking, ensuring it is submerged in any remaining natural cooking juices to prevent surface drying during refrigeration. When stored properly at temperatures below 40 degrees Fahrenheit, cooked pork shoulder remains safe and palatable for three to four days. Reheating should be executed gently over medium-low heat in a covered skillet with a splash of water or additional cola to restore moisture lost during refrigeration, preventing the lean outer strands from toughening before the center warms through.
