A really easy recipe using the slow cooker that requires minimal effort but packs plenty of flavor. Serve it on your favorite sweet rolls with barbecue sauce or with rice and beans or as a main course on its own.
Combine the dry rub ingredients in a swallow pan – such as a pie pan — and mix well.
Rinse and pat dry the pork butt. Roll the meat in the dry rub until well coated.
Place the pork butt in a slow cooker along with the onion quarters. Carefully pour the beef stock and beer (if using) along the edges of the crock – so as not to rinse off the spices from the roast. The pork butt should be partially immersed in the liquid. Cover the slow cooker and cook on low for 8 hours.
Remove the pork butt and place on a cutting board. Cut off the string if on the roast. Using two forks, shred the meat and place in a bowl, discarding any of the fatty trimmings. Add ½ cup of the cooking liquid and the vinegar to the shredded meat to keep it moist. Serve immediately with or without your favorite barbeque sauce.
*If not using beer, then add another cup of beef stock to the dish.
Super easy and delicious. It does benefit from a good barbecue sauce when serving. I may experiment and add a little liquid smoke next time. Also, it seems a shame to throw out all the remaining broth. Might make a good stock for onion soup!