The penultimate porcine indulgence.
Ingredients:
1 5lb pork butt (I used a de-boned Boston butt)
3 cups coconut water (you can use a product like Vita Coco
or get it fresh from a coconut)Dry rub (I used a 1 to 1 mix of sea salt and black pepper with a generous pinch of cayenne)
6 cloves garlic (lightly smashed)
1 onion (chopped into large chunks)
Directions:
Coat your butt with the dry rub using more or less depending on how seasoned you want the final product. Wrap the butt in plastic wrap, put it in a large bowl so that it doesn't leak and allow it to sit in the refrigerator overnight.
The following morning, unwrap your butt and put it into the crock pot. Add onions, garlic, and coconut water. Turn your crock pot to "High" and allow it to cook for 3-4 hours. Turn the crock pot to "Low" and allow the butt to cook for another 8 hours. At this point, the meat will literally be 'like buttah'.
Note: Do not remove the lid of the crock-pot while the pork butt is cooking, this releases steam and can compromise the cooking temperature needed to kill any bacteria in the meat.
Another Note: After you have enjoyed the meaty portion of your pork butt, leave the fatty pieces in the crock pot and turn the heat back up to low. The fat will render out and you can pour off the liquid fat, reserving it for cooking eggs, vegetables, and other dishes. You will end up with a solid product similar to stored bacon drippings (check out the 3FW post "Bacon Fat" for more info.)
Yield: 4-6 pigalicious servings
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