What can I say, I can't get enough of throwing butts in my crock. (Before you say "Say what?!", let me clarify that by "butts" I mean pork butts and by "crock" I mean crock-pot.)
You might recall that I have cooked up quite a few butts over the past few months, and as such, have gradually refined my methods. Through these efforts, I've found that coconut water is the ideal cooking medium, and a simple dry rub, applied to the butt the night before, is really the only preparation required. When these factors combine with the "low and slow" heat of a crock pot, magic happens.
Turning the crock-pot on the morning before work, upon your return 8 hours later you're greeted by the intoxicating aroma of meat and spice. When the lid of the crock-pot is removed, a great escape of steam carries the scent to the deepest centers of your brain (Caution: Swooning may occur).
A dark, bubbling broth ensconces the perfectly cooked porcine flesh and with the slightest tug, the shoulder bone will slide free. The meat, having literally melted, has become become "finger tender" and falls apart at the slightest touch.
Ribbons of unctuous flesh are consumed immediately and, if modesty and "balance" is exercised, some make their way to top a copious pile of fresh vegetables, dressed with a simple drizzle of cultured sour cream.
Welcome to heaven.
1 5lb Pork Butt (aka "Boston Butt")
Dry rub (I used a simple mix of sea salt, hot paprika, black pepper, garlic and onion powder)
1 16oz can of pure coconut water (I like "Amy & Matt's" brand)
The night before, rub the pork butt with a generous amount of dry rub, making sure to coat the entire butt. Wrap the spiced butt in plastic wrap, place on a dish, and put in the refrigerator overnight.
When you are ready to start cooking, place the pork but in your crock-pot. Add the entire can of coconut water and set on "low". Leave the crock-pot covered for the entire 8 hours of cooking time.
"Getting Jiggly with It" - Eggs poached in a spicy, porky broth