"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Pulled Pork Recipe

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This recipe for Crock Pot Pulled Pork, by , is from GET OUTTA MY KITCHEN!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Lammey



1 4-5 pound Boston butt
1 batch Rub (recipe below)
3-4 drops Liquid Smoke (optional)

Butt Rub
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper


Combine all ingredients for the rub then mix well; set aside.Rinse butt roast with cold water then pat
dry with paper towels. Using your hands, rub roast with seasoning until evenly coated.

Cover rubbed roast with plastic wrap then refrigerate overnight if possible. Itís not a deal-breaker if you
canít but itís SO much better if it can soak up the flavors of the rub overnight.

Place the roast in a crock pot, cover then cook on high for 4 hours. Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the
roast). Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to freeze for later use. Turn crock pot off and let
roast rest, covered, for at least 30 minutes or up to 2 hours.
Remove roast from crock pot. The meat will ďpullĒ away from the fat and blade bone (if bone-in) in
sections. Discard fat, bone, etc. and shred or cut the sections of meat as preferred. Toss or serve with
barbeque sauce if desired.




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