Air date: May 17, 2016. Source: Chef John Folse.
Prep Time: 12 Hours
Yields: 8–10 Servings
Can you imagine a well-respected executive chef using a crockpot!? Well, there are times when a crockpot is the ideal cooking vessel to create the greatest of flavors in a dish. Here, the long, slow method of roasting a shoulder of pork guarantees a buttery, soft texture that is unmatched. Why fight a barbecue pit in the Louisiana sun when you can turn your crockpot to low at 8:00 p.m. and wake up to the smell of summer?
1 (4-pound) pork shoulder roast or Boston butt
1 (18-ounce) bottle Sweet Baby Ray's® barbecue sauce, plus more for serving
3 tbsps Wright's® liquid smoke
salt and black pepper to taste
granulated garlic to taste
1 tbsp cumin
1 tsp smoked paprika
1 tsp mustard powder
2 tsps chili powder
½ cup thinly sliced garlic, divided
2 medium red onions, peeled and thinly sliced
1 cup diced celery
½ cup (½-inch) diced green bell peppers
½ cup (½-inch) diced red bell peppers
½ cup (½-inch) diced yellow peppers
4–6 links smoked or hot sausage, optional
1 cup root beer
slider buns for serving
Place pork shoulder roast or Boston butt on a large cookie sheet. Using a paring knife, create 8–10 (¾-inch) slits through the roast, allowing the flavor to penetrate during cooking. Using rubber gloves, rub liquid smoke thoroughly over the roast and into the slits. Season roast to taste on all sides with salt, pepper and granulated garlic. Blend remaining dry spices and rub generously over all sides of the roast. Place 2–3 slices garlic down each of the slits. Place half of the onions, celery, bell peppers and ¼ cup sliced garlic at bottom of the pot. Add roast and arrange remaining vegetables evenly around roast, taking care not to cover the roast on top. You may wish also to surround the roast with 4–6 links of your favorite smoked or hot sausage, if desired. Carefully pour root beer down side of the pot to prevent from washing seasonings off the roast. Cover pot and cook on low heat for 10 hours. When done, remove cover and using forks, pull roast apart into 4–5 chunks.