While we were at the beach for the 4th of July, we had bigger plans than spending time in the kitchen . . .
Like dancing to the band at Cobalt ~
Luckily, we had a huge red crock pot in the condo. This was just what we needed while watching the fireworks off our balcony.
1 Tbls olive oil
2 onions, cut into chunks
2 Tbls chili
1 Tbls ground cumin
2 tsp paprika
1 tps cayenne pepper
beer, preferably lager
3/4 C ketchup
3/4 C cider vinegar
2 Tbls tomato paste
1/2 - 1 canned chipolte pepper in
(Note: Look for the small cans in the Mexican or Italian foods
section. Chipolte chiles in adobo sauce are smoked jalapenos packed with a
flavorful sauce. This gives the meat a hot but smokey flavor! )
bone-in Boston Butt
* Heat the
oil in a large Dutch oven over medium heat. Add onions and cook, stirring
occasionally until lightly browned and very soft, about 20 minutes.
dry ingredients and cook, stirring until fragrant, 1 minute. Add beer, ketchup
vinegar, mustard tomato paste, and chipolte pepper: bring to a boil. Reduce heat
and simmer until sauce thickens, 10 minutes.
*Cook on High for the first 2 hours, turn to low and continue cooking until meat is tender and falling off the bone. Baste with sauce as you like.
*When done, transfer the pork to a large bowl and let cool. Pour the
sauce into a large glass bowl and refrigerate until the fat and sauce separate.
Skim off the fat. Remove the bone and the remaining pieces of fat from the meat.
Pull the pork apart into long shreds using two forks.
*Add the hot sauce to
the meat or serve it on the side. Serve it with some yummy cole slaw and fresh corn on the cob from the market.
I sold my 30 year old crock pot in a garage sale years ago . . .
I wonder if it's time to invest in a new one?
Y'all enjoy ~