You should always have a pork butt in your slow cooker and nature's most versatile meat -- shredded pork -- in your freezer. No ifs, ands & butts about it.
Ingredients:
4-5 lb. pork butt (also called a pork shoulder, I don't know why -- just go with it)
Salt
Pepper
Smoked paprika
Preparation:
Grease your slow cooker; I use an olive oil spray. Cover generously with seasoning, at least salt and pepper. I also use smoked paprika. TIP: You could also cover with taco seasoning or a jerk seasoning. Or a 1/2 cup of brown sugar if you'd like a sweeter glaze.
Cook & Serve:
Put butt in covered slow cooker and cook on low for 8-10 hours. Test by jabbing a fork into meat and twisting. Does it shred apart with little effort? Then it's ready. Place on cutting board and shred apart with two serving forks, taking out and discarding any fat as you go. Keeps for 5 days in the fridge. Or separate into serving sizes and freeze.
A Little Backstory:
Here's a trick for cooking meals when you're a time-pressed Gen Xer: Choose one protein to make on Sunday (a pork butt, a roasted chicken, etc.) and then use it for recipes throughout the week.
And what can't you do with shredded pork? Tacos, nachos, burrito bowls, enchiladas, tostadas. Mix with BBQ sauce and serve on a bun for lunch. Top a tortilla and add a fried egg for breakfast. Dip in white chocolate and serve on cake for dessert. (OK, I made up that last one, but someone should give it a try).
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