Pork Butt

CROCKPOT  METHOD

4 Lbs boneless pork butt/shoulder

1/2 TBls sea salt

1/2 Tbls garlic powder

1/2 TBls onion powder

1/2 TBls onion flakes

1/2 TBls chili powder

1/2 tsp black pepper

1/2 tsp cumin

1/4 tsp ground cloves

1/8 tsp cayenne pepper or more

2 tsp dried basil

1/2 tsp dried chipotle pepper or equivalent
1 TBls brown sugar

2 TBls worcestershire sauce

1/4-1/2 CUP WATER

Rinse and dry off the pork roast.

Mix all the dry spices. Then add Worcestershire sauce to make a paste.

Rub the paste all over the pork butt. 

Put in a zip lock bag for overnight.

Next day put the pork butt in the CROCKPOT with 1/4c-1/2cup of water.

Cook on High for 6-7 hours.

Take the roast out of the crockpot and cut the fat off and shred..

Add back to crock pot with juices and cook another 1-2 hours.

NOTE: you could try and smoke this as well.


ROASTER OVEN METHOD

same recipe above.

Take the roast out of the zip lock bag that has been marinating overnight or 2 nights.

Add 1 cup of water on the bottom (I only added 1/2 c and it was dry after 3 1/2 cooking)

Place in the pork butt.

Turn the temperature to 300 degrees and place lid on

check on it in 3 hours (I checked it on in 3 1/2 hours and the liquid was almost gone and it was able to shred)

Take the roast out of the roaster and cut the fat off and shred.

If you need to add more water to the roaster do so at this time deglazing the pan.

Place the shredded pork back into the roaster.

Turn the roaster down to 150 degrees until you are ready to eat.


UPDATE:

I made the  Turkey or Chicken Tetrazzini recipe
with the leftover pork butt instead of turkey or chicken 
see the recipe here

PRINTABLE RECIPE

THIS IS WHAT MY ROASTER LOOKS LIKE.

IT WORKS EITHER WAY YOU COOK IT, JUST DIFFERENT LENGTHS OF TIME.