DAK's CROCK POTT PORK BUTT
This is a fast easy way to make BBQ pork butt that is a sure way to please a crowd. Using the aluminum foil balls at the bottom of the crock pot allows your pork butt to get a nice crust just like if it was grilled or smoked it. Great on sandwiches or put on top of a salad. You can also use the aluminum balls when you cook a roast. DAK's STEAKHOUSE is great on roasts!!!
1 BOSTON BUTT (ABOUT 5 POUNDS)
1/3 CUP OF MUSTARD
DAK'S BLAZIN' BBQ (you could also experiment and try ORIGINAL RED, BUTT KICKIN' BUFFALO, STEAKHOUSE, or SOUTHWEST). If using SOUTHWEST, don't use mustard instead rub butt with olive and lime juice to get spice to stick. Mustard would be fine to use with BUFFALO, STEAKHOUSE, or ORIGINAL RED. Horseradish sauce would also be good to use instead of mustard if using STEAKHOUSE spice blend
Rinse roast and remove as much fat from the outside as is practical. Dry the roast and slather with mustard. Add enough DAK'S BLAZIN' BBQ to cover the roast evenly (don't be stingy). Using hands, rub the spices and mustard into the roast on all sides.
Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot. Place the roast into the crock pot and set on low. Cook the roast until it is 190 to 200F internal temperature. Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time. Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
Remove the liquids from the bottom of the crockpot. These liquids can be chilled and defatted.
Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork. Wet the roast with a portion of the defatted juices and mix. Serve with your favorite sauce. This is perfect for sandwiches and sliders. For a low carb alternative, use lettuce wraps or put the meat on top of a salad
DAK's ORIGINAL RED COLE SLAW
This is a tasty, low fat version of traditional Cole slaw. Goes great with a variety of dishes from Blackened Fish, Buffalo Chicken, or BBQ ribs/pork butt. Perfect topping for BBQ pork butt sandwiches/sliders.
1 bag of angel hair cabbage
¼ cup of diced red onion
1 jalapeno diced (optional)
¼ cup of cilantro chopped
¼ cup of skim milk
¼ cup of plain low fat Greek yogurt
½ cup of light mayonnaise
3 tablespoons of apple cider vinegar
1 tablespoon of DAK's ORIGINAL RED
Drizzle of honey (optional)
In a large bowl, combine the cabbage, onion, jalapeno, and cilantro. Stir to mix up the ingredients. In a smaller bowl, combine the skim milk, Greek yogurt, mayonnaise, vinegar, and ORIGINAL RED, and drizzle of honey. Whisk together until thoroughly mixed. Pour the dressing mixture from the smaller bowl into the larger bowl. Mix until the dressing thoroughly coats the cabbage. Put the slaw in the refrigerator for about 20-30 minutes prior to serving.
GDA Cooking - January 27, 2014