Cherry BBQ Pulled Pork!
I make this recipe almost every week, it is that easy and that good. Every Saturday between Thanksgiving and Easter my favorite butcher at Eastern Market sells fresh and affordable pork shoulders or pork butts. (Just learned last year the pork butt is not actually the butt, sheesh call me blonde.) I purchase 4 lbs. of meat for under $10 and can usually make enough pulled pork for both Rob and I to enjoy two meals. A win-win in my book.
I prepped today's lunch last night, and let it simmer on low over night. I woke up to the house smelling delicious, and a lunch that was ready to go for my first day back to work.
Step 1: Thinly slice half an onion and line the bottom of your crock pot.
Step 3: Coat the pork butt in the rub of your choice, I tend to use a BBQ spice mix. Add in a handful of pitted and blended cherries (you can skip this step when they are unavailable.)
Step 4: Cook the pork for 5 hours (on high) or 8 hours (on low.) You will know that it is done when you can easily pull apart the pork with 2 forks.
Step 5: Drain the excess liquid from your pot, once you let the pork cool it will solidify into fat.
Done! Easy, inexpensive, and delicious!