The Most Important Part of the Super Bowl…

…is food, of course. Despite the Seahawks’ heartbreaking loss yesterday, my stomach still had a triumphant victory. My friends and I put together a fabulous spread including pulled pork sandwiches, three types of chips, queso dip, spinach and artichoke dip, bacon wrapped tater tots, fudge, and fruit (for health).


My contribution was the pulled pork, so without further ado, my BBQ crock pot pork butt recipe:

Start with a 3-4 lb pork butt (also known as pork shoulder, but that’s not as fun to say). The night before you plan to serve your meat, coat the outside with a BBQ spice rub. I used my dad’s trademark spice rub, which is adapted from Steve Raichlen’s Basic BBQ Rub. To make it his own, my dad uses less salt, no celery seeds, and adds oregano, basil, and chili powder.


He also adds his own take on the classic soliloquy from Hamlet (“To sleep, perchance to dream”) and a truly gaudy font.

I usually cut my pork butt into smaller pieces so it cooks faster. You can choose to remove the fat before you add the spice rub, but I prefer to remove the fat later on so you get all the flavor out of it first.

IMG_5614 IMG_5613

After putting the spice rub on all sides of the meat, wrap it in saran wrap and put it in the fridge overnight. In the morning, put it in a crock pot with ~3/4 cup chicken broth, chopped onions, a dash of your favorite BBQ sauce, and about a shot of whiskey. Set the crock pot to “high” and go about your day.


After about 4-6 hours, remove the meat from the crock pot and set on a cutting board. Pour our the fat/remaining liquid from the crock pot – don’t put it down your sink drain, though, or it will congeal! Use two forks (or your hands) to pull the pork into strips. It will look a lot like spaghetti squash.

Put the pulled pork back into the crock pot and add more BBQ sauce and about 1/2 cup of brown sugar. You can add more or less sugar depending on how sweet you like your meat. Cook for another hour on low and serve! It tastes great as a sandwich with pickles, but can also be eaten plain, as a taco, on top of pizza, or really in any other format you enjoy.




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