From the kitchen of Paula Deen, Courtesy of Katie Lee
The Food Network host shares a delicious, country-style dish your whole family will love.
- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch of cayenne pepper, optional
- 5 pounds boneless pork butt or shoulder
- 2 cups barbecue sauce (homemade or store bought)
- 10 to 12 soft hamburger-style buns
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.
Servings: 10-15 servings
Prep Time: 5 min
Cook Time: 12 hours
Tip: Serve with Deen's Buttermilk Coleslaw. Click here to get the recipe.
Recipe courtesy of Paula Deen Enterprises, PaulaDeen.com.
This recipe was styled by chef Karen Pickus for Good Morning America.