Fourth of July is days away. You have a crowd descending upon you expecting to eat. Are you ready? You may have some worries but you’ve got nothing on Paula Deen. Now she’s got some worries. Nevertheless, Paula sure can crank out recipes to feed-a-crowd! No matter what you think of her, allow her to bail you out this Independence Day with barbeque for the masses. Purchase some prepared cole slaw, potato or pasta salad, bag ‘o green salad and sponge cake with berries and whipped cream for dessert. Now you’re ready!
2 tablespoons chili powder
1 tablespoon onion powder
1 ½ 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