Crock Pot Pork Butt
An easy recipe I use to make Low-Country BBQ Pork. It goes great with my Carolina Mustard BBQ Sauce
An easy recipe I use to make Low-Country BBQ Pork. It goes great with my Carolina Mustard BBQ Sauce
- Carbohydrate 2.79645333333333 g
- Cholesterol 0 mg
- Fat 0.0146666666666667 g
- Fiber 0.249333340326945 g
- Protein 0.161333333333333 g
- Saturated Fat 0.00616 g
- Serving Size 1 1 Serving (31g)
- Sodium 40.4833333333333 mg
- Sugar 2.54711999300639 g
- Trans Fat 0.00410666666666667 g
- Calories 11 calories
Step-by-step
- Pour ginger ale into crock pot.
- Quarter the onions. Place 1/2 in the bottom of the crock pot.
- Rub the pork butt with salt and pepper and place on top of the onions.
- Place remaining onions over the pork butt.
- Cook on low for 6-8 hours.
- Shred pork when done.
Dry heat roasting produces a distinct outer crust, whereas slow cooking pork butt inside a sealed ceramic vessel relies entirely on a humid atmosphere to soften tough collagen. Pork shoulder contains abundant connective tissue that requires sustained heat between 195 degrees and 205 degrees Fahrenheit to properly convert into gelatin, yielding a tender, shreddable texture. Boiling the meat instead of braising will extract too much soluble flavor into the liquid, while failing to reach this internal threshold leaves the muscle fibers unyielding and tough. Swapping the ginger ale for flat water or unseasoned chicken broth alters the final flavor profile significantly, as carbonated sodas contribute both mild acidity and about six grams of sugar per half cup to aid surface browning. White onions placed at the base of the insert elevate the cut slightly, preventing direct scorching against the heating element while releasing moisture during the initial two hours of cooking. Quartering those onions ensures they soften evenly without dissolving prematurely into the surrounding juices. Coarse kosher salt applied thirty minutes prior to cooking draws out surface moisture via osmosis, lightly curing the outer millimeters of the protein and improving seasoning penetration before the slow cooker begins its cycle.
