Some pretty nasty winter weather is on its way this afternoon. Have you prepared a meal plan if roads become unusable for a few days?

If you have electricity, your best friend will be the crockpot. I'd suggest making this recipe overnight and putting in the fridge. If you do lose power, you can reheat it in a cast iron skillet on the grill!

INGREDIENTS

  • Large Boston Pork Butt
  • Six cups of water (divided)
  • Salt, pepper
  • BBQ Sauce
  • Buns, Pickles Onions (optional)

DIRECTIONS

  1. I picked out a nice, fatty Boston butt - the marbled fat helps tenderize the meat and it's usually pretty cheap.
  2. Place three cups of water in the bottom of the crockpot.
  3. Place Boston butt in crockpot and top with salt and pepper. You can also add in sliced onions (about half an onion) if you want a little variation in your BBQ pork.
  4. Cook on HIGH 4-5 hours or LOW 7-8 hours (or until very tender).
  5. When the meat is tender, separate it into small pieces and discard fat.
  6. Place meat into clean water in crockpot and cook on HIGH for another 1-2 hours to pull fat from meat without making it tough.
  7. Drain meat using colander.
  8. Mix in your favorite BBQ sauce. I like Sweet Baby Ray's Hickory Smoke and Brown Sugar.
  9. Serve on toasted buns.