4 - 5# pork Butt (Aldi)
Lee & Perrins Worcestershire Sauce
Garlic Powder
Fresh Cracked Pepper
Lawrys Seasoned Salt
Fresh Cracked Pepper
Lawrys Seasoned Salt
Remove wrapping from pork butt, it will wrapped in twine, leave twine on.
Rinse under cold water and place fat side up in crockpot.
Douse top of roast with Worcestershire sauce.
Sprinkle generous amount of garlic POWDER on top of roast, followed by black pepper and 2 tsp of seasoned salt.
Cover and cook on low 10 - 12 hours. Do NOT add liquid, it will make plenty.
Remove twine from roast and discard. Remove fat.
Return roast to CROCKPOT and shredd with two forks.
Adjust seasonings.I usually add more garlic powder and pepper. I usually add more garlic powder and pepper. Salt can be added at the table, if needed.
Let shredded pork cook another hour to absorb seasonings. If it's not super tender, let it cook until it is. Allow pork to cool in its own juice. Refrigerate. Skim fat off.
Use or package in freezer bags for future meals.
If adding BBQ sauce to your pork, make sure to include some of the natural juices to keep it moist. If making a sandwich as is, make sure to use a slotted spoon or your bun will be soggy!
Tip- if you like coleslaw on your pulled pork sandwich, pick some up at KFC.
