2heads of garlic cut in half across the equatorno need to remove the papery covering
1TbsDark Brown Sugar
1Tspground black pepper
1 ½Tspliquid smoke
1 ½CupApple Cider Vinegar
2tspred pepper flakes
1TbsSriracha Hot Sauce
2tspwhite granulated sugar
1tspgranulated garlic powder
Place onions, garlic heads and bay leaves in the bottom of a 5-6 quart crockpot.
Mix the Olive Oil,brown sugar, paprika, salt, pepper and liquid smoke together and rub over the surface of the Boston Butt Roast.
Lay the oiled boston butt with the fattest side facing up on top of the quartered onions, garlic heads and bay leaves.
Mix together the vinegar, ketchup, worcestershire sauce, red pepper, sriracha, sugar, dijon, garlic powder, cayenne pepper. RESERVE HALF OF THIS MIXTURE AND PLACE IN THE REFRIGERATOR and gently pour the other half over the boston butt roast into the crockpot.
Set crockpot on low, place the lid securely on top and allow Butt Roast to cook for at least 10 hours. When the meat easily pulls away from the bone it is ready (could take up to 16 hours depending on your crockpot).
When meat pulls easily away from the bone, remove the roast from the crockpot and shred using two forks
or your fingers. Discard any skin and whole fat pieces.
Strain the liquid from the crockpot and discard the onion pieces,garlic and bay leaves. Reserve the cooking liquid.
Place the shredded pork back into the crockpot and gently stir in the reserved liquid but be careful not to tear up the meat too much (so that it doesn’t become mushy).
Allow the meat to rest for 20 minutes (to allow time for the liquid to reabsorb).
Serve on slider buns, regular buns or on a plate with bbq slaw or white slaw, corn on the cob and hush puppies. MAKE SURE TO SERVE WITH THE DIPPING SAUCE YOU RESERVED IN STEP 4.