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Entree: Slow-Cooker Pork Butt Roast

Source of Recipe


Southern Living



List of Ingredients



• One 4- to 5-pound boneless pork shoulder roast (Boston butt)
  
• Olive oil
  
• Salt and pepper
  






Instructions



1. Trim pork shoulder roast. Rinse roast, and pat dry. Rub roast with 1 tablespoon olive oil. Sprinkle with 2 teaspoons and 2 teaspoons pepper; cut roast in half.
   
   
2. Cook roast halves in 3 tablespoons hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-quart slow cooker, fat sides up.
   
   
3. Cover and cook on High 1 hour; reduce heat to Low, and cook 6 to 7 hours, or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
   
   Makes 8 to 10 servings.
   
   ............
   
   Next-Day Entrée:
   
   BARBECUE SANDWICHES
   
   • 1½ pounds thinly sliced pork roast
   • 1 (18-ounce) bottle spicy barbecue sauce
   • 8 French rolls or French hamburger buns
   • Creamy Slaw (recipe follows)
   
   Preheat oven to 375° F. Stir together roast and barbecue sauce in a large skillet over medium-low heat. Cook, stirring occasionally, 8 to 10 minutes, or until thoroughly heated.
   
   Meanwhile, place buns on a baking sheet. Bake at 375° F for 6 to 8 minutes, or until golden brown. Cut buns in half lengthwise. Layer pork on bottom halves of buns. Top each with 1 heaping tablespoonful Creamy Coleslaw; cover with top half of buns. Serve with remaining slaw.
   
   Makes 8 servings.
   
   ............
   
   CREAMY SLAW
   
   • 1 cup mayonnaise
   • 1/4 cup sugar
   • 2 Tbsp cider vinegar
   • 1 tsp horseradish
   • 1/8 tsp salt
   • 1/8 tsp coarsely ground pepper
   • 1 (16-ounce) package shredded coleslaw mix
   
   Stir together mayonnaise, sugar, and next four ingredients. Stir in coleslaw mix, stirring until blended. Cover and chill coleslaw until ready to serve. Store in an airtight container in refrigerator up to 4 days.
   
   Makes 4 cups.