- 7-8 lb boneless Boston Butt
- Kosher salt and freshly ground black pepper
- ¼ c extra virgin olive oil
- 2 (12 fl oz) bottles BBQ sauce
Remove netting and cut pork into 3 equal sized pieces. Season pork liberally on all sides with salt and pepper. In a large skillet or Dutch oven, add oil and heat over medium high heat until it shimmers. Add pork and brown on all sides, 1-2 minutes per side. This can be done in batches if needed. Transfer pork to 6 qt or larger slow cooker. Cover and turn heat high for 4-6 hours or until pork reaches an internal temperature of 200°F.
1 to 2 hours before pork is finished, remove pork and drain off the excess liquids. Add 1 bottle of sauce and continue cooking.
Remove pork and place in a dish large enough to pull the meat. Shred meat toss with remaining sauce and serve.
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