Meat,  Slow Cooker

Dawn Ryan’s BBQ Recipe

  • 5 lb pork butt or picnic shoulder
  • 1 onion, quartered
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 Tbs onion powder
  • 1 Tbs garlic powder
  • 1 Tbs paprika
  • salt and pepper
  • 1 Tbs parsley
  • 1 Tbs oregano
  • 1/4 – 1/2 cup of your fav BBQ sauce

Directions

  1. Add vinegar, water, herbs and spices to crock pot. Stir to combine.
  2. Lay pork, fat side down in crock pot mixture. Throw in quartered onion.
  3. Drizzle BBQ sauce over the top.
  4. Cook for 45 minutes per pound on high. So 5 lb of meat requires 3 hours, 45 min.
  5. Use turkey baster to remove liquid from crock pot.  DO NOT DISCARD!!!  Dispense the liquid into a transparent container (like a large measuring cup or pitcher) and let broth separate from fat.
  6. Remove fat slab from pork meat and discard.
  7. Shred the pork with dual forks. Use turkey baster to add broth from separated liquid back to the crock pot to your liking. (The broth is the bottom layer of liquids. Use that. The fat is the top layer of liquids. Do not use that.)
  8. Or just add more BBQ sauce for flavor.