Adapted for induction cooking with temperature settings added
5 to 6 pounds Boston Pork Butt
1½ cups red wine vinegar
3 tablespoons garlic powder
1 (16-ounce) Cattleman’s BBQ Sauce
1 tablespoon Crystal Hot Sauce
1 teaspoon seasoned salt
12 Kaiser or Hamburger rolls
Marinate pork butt in a large Ziploc bag with red wine vinegar, garlic powder and the juice of 3 lemons. Leave squeezed lemons in the bag and marinate overnight.
Preheat Electric Skillet or 11 ¼ Sauté Skillet to medium high heat (350°F/180°C) and brown pork butt on all sides. Cover, close vent, reduce heat to (225°F/110°C) and cook 15 minutes per pound. Proper cooking temperature is when tiny bubbles appear around the rim of the pan. If the lid spits moisture the temperature is too high, if no bubbles appear the temperature is too low.
Remove pork butt from pan and let cool. Discard grease and fat from the pan. With a utility knife, trim all fat from the pork butt. With 2 dinner forks begin to tear the meat into shredded pieces. Place shredded pieces in cleaned skillet. Add barbeque sauce, hot sauce and seasoned salt.
Serve on Kaiser or Hamburger rolls with an excellent dill pickle or two.
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