Slow Cooked Southern Barbeque on a Bun! |
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Prep Time: 480 Minutes Cook Time: 480 Minutes |
Ready In: 960 Minutes Servings: 8 |
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The meat needs overnight marination, so plan accordingly. Ingredients:
1 cup ketchup |
1 cup chili sauce |
1/4 cup dijon mustard |
3 tablespoons cider vinegar |
3 tablespoons worcestershire sauce |
3 tablespoons liquid smoke |
2 teaspoons cumin, ground |
2 tablespoons honey |
1 tablespoon soy sauce |
1/2 teaspoon red pepper flakes |
4 garlic cloves, minced |
3 lbs boneless pork butt, trimmed of excess fat |
1/4 cup water |
8 kaiser rolls, split |
coleslaw |
pickle |
Directions:
1. In a medium-size saucepan combine ketchup, chili sauce, mustard, vinegar, Worcestershire, liquid smoke, cumin, honey, soy sauce, red pepper flakes, and garlic. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, uncovered. Let cool to room temperature.
2. Put the pork butt in a large zippered-top plastic bag. Pour the barbecue sauce over the pork, seal, and marinate at least 8 hours or overnight in the refridgerator, turning the bag over a few times if possible.
3. Remove the pork butt from the marinade and put in the slow cooker. Pour the marinade into a small bowl, add the water, and mix well. Pour over the roast. Cover and cook on LOW until the meat is fork-tender, 8 to 10 hours.
4. Transfer the pork to a platter, tent with aluminum foil, and let stand for 10 to 15 minutes before carving into thin slices. Put a few slices of pickle on the bottom half of each Kaiser bun, top with some pork, spoon over some of the barbecue sauce, put a scoop of coleslaw on top of that, and have yourself some damn good ’cue!
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