Albeit pork butt. Which is odd. Why they call things what they do? Is it the pork butt? No, it’s the shoulder. Why we can’t just call it pork shoulder and be done with it I dunno.
Anywho…Tuesday was our turn to host small group. This means feeding 8 people. This means feeding 8 people on a weeknight. This means feeding 8 people on a weeknight when we have no time to cook. Naturally, the slow cooker is to the rescue!!!
This month’s menu…B…B…Q…
Slow, simple, yummy. We start with a rub. Now, every man has his own secrets. These are things ingrained into our DNA, mixed with years and years of tutelage. Narytheless, here be the spices, but the measurements…you’ll never know! Bwahahaha!!!
All of this stuff, goes on this stuff.
And now, we must “trim the fat” Ha! Get it? Right? No? I guess I’m just talking to myself here…
Now for the good stuff. We rub it in. With love.
NOW! Cover it. Tightly. Let it sit in the fridge overnight. For reals. Overnight.
Because the following morning we’ve got to uncover it, toss it in the crock and let er go. I put about 3/4 c of liquid in there with it. Half water, half apple cider vinegar. Helps keep that bad boy moist.
This part is very important. Turn around and pay attention to your dog, because if you don’t, he will stare at you like this:
Come home from a long work day, drain most of the liquid off and start shredding. Two forks usually works best.
Take that reserved liquid, skim the fat and drop it in your homemade sauce. Something I literally can’t share the recipe for because I don’t make it the same way twice.
Assemble. North Carolina style. Enjoy. Also, use napkins. Several of them.
Honestly, BBQ is just one of those ole fashioned, simple and somehow stylish meals. Plus, you usually get leftovers!