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1
Crock Pot Method.
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2
Remove any large portions of fat that you can get to.
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3
Mix all the spices together.
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4
Coat all pieces of the pork butt with spice mixture and place in crock pot.
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5
Pour half of the barbecue sauce and the vinegar over all.
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6
Cook on low 8 to 10 hours or overnight on low.
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7
Remove meat from crock pot and drain well.
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Set aside to cool.
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9
Transfer liquid to another container and chill to solidify fat.
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10
Then remove fat.
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11
Over high heat reduce liquid by 2/3.
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12
When cool enough to handle, remove meat from bones and pull it apart into shreds.
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13
Return meat and reduced liquid to crock pot.
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14
If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
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15
If most will be packaged and frozen for later use omit the second bottle of sauce.
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16
The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
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17
Cook on low for a couple more hours.
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18
Pressure Cooker Method.
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19
Remove any large portions of fat that you can get to.
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20
Mix all the spices together.
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Coat all pieces of the pork butt with spice mixture.
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and place in a stainless steel or Teflon lined pressure cooker.
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23
NOT an ALUMINUM one.
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24
Pour half of the barbecue sauce and the vinegar over all.
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25
Bring up to 15 psi (or high) over high heat.
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Reduce heat to low and cook for 1 hour and 30 minutes.
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27
Either let pressure drop on its own or use quick release method.
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28
Remove meat from cooker and drain well.
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29
Set aside to cool.
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30
Transfer liquid to another container and chill to solidify fat.
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31
Then remove fat.
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32
Over high heat reduce liquid by 2/3.
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33
When cool enough to handle, remove meat from bones and pull it apart into shreds.
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34
Return meat and reduced liquid to cooker.
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35
If all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
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36
If most will be packaged and frozen for later use omit the second bottle of sauce.
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37
The barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
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38
Simmer for 30 minutes or so.
