Have done this recipe 3 times now with a 5 lb Boston Butt and it's been a huge hit each time, but with a twist. I start out with a memphis-type rub that has brown sugar, salt, garlic, pepper and cayenne. Rub that on liberally then hickory smoke at about 225 degrees for 2 hours. Take it off the smoker, into the crock pot on low using this recipe. After pulling the pork I use a very small amount of sauce or none at all and serve with the crock pot warm.
My tendency is to add too much liquid to the crock pot. The meat will produce its own juice so go easy on the beef broth and coffee. I personally like the coffee. It does seem to add something with the hickory smoke flavor that helps the final product.
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Have done this recipe 3 times now with a 5 lb Boston Butt and it's been a huge hit each time,...