We had an extended vacation this summer in Plymouth, Massachusetts on White Horse Beach. The house we rented is near our daughter, son-in-law and grandchildren.  The beach house is owned by a lovely couple, Mary and Joe, who were hospitable and warm.  They greeted us with a welcome basket full of goodies!  In addition to our family who lives there, we had visits from other family members, too.  So, we cooked a few meals in that house. Shortly before it was time for us to leave and travel back home, I saw Boston butt as an opportunity to use up items in the refrigerator. Slow-cooker Beach House Pulled Pork was born from that idea. Beach vacations are all about stress-free meals. Slow-cookers are perfect instruments for “set it and forget it” meals.

The components I want in my pulled pork recipes , as well as my selections from the beach house refrigerator and pantry, are as follows:

aromatics: fresh onions, pickled onions and garlic powder. I didn’t have fresh garlic.

acidity: lime, pickled onions, tomatoes, yellow mustard

sweetness: maple syrup, barbecue sauce. I would have used jellies, jams or preserves if I had them.  No grape jelly, though. Our pork would be a weird, unappetizing color.

flavor boosters: onions, tomatoes, celery, yellow mustard

salt and pepper: salt and pepper

barbeque-y flavor: barbecue sauce

I love “clean out your refrigerator” dishes.  They make me feel virtuous and efficient. And smart. And full and satisfied.

Y’all come see us!

Slow-Cooker Beach House Pulled Pork

yield: a 9×11 pan full of pulled pork

At the end of our summer vacation in a beach house rental, I used all the ingredients I could find to help clean out the refrigerator prior to our return trip home.I purchased the Boston butt and pulled items out of the refrigerator I thought could be used for this recipe. The ingredient amounts indicate the exact amount I had on hand. It’s not scientific.  You can swap out for similar ingredients that you have on hand.

8 pound Boston butt

yellow mustard

salt

ground pepper

garlic powder

2 celery stalks

1 Persian lime, cut in half

1/2 sweet onion, sliced

1/2 cup pickled onions

1 teaspoon maple syrup

1 1/2 cups tomato salsa

BBQ sauce

Rub yellow mustard all over the Boston butt.  Sprinkle salt, ground black pepper and garlic powder over mustard. Place in a large slow-cooker.

Add  remaining ingredients, except BBQ sauce, to the slow-cooker on top of the Boston butt.

Cover and cook on medium for 10 to 12 hours or high 8 to 9 hours or until the pork is tender enough to shred with forks.

Remove Boston butt from slow-cooker to a large sheet pan. Cover with foil and let rest for 30 minutes.

Shred with forks.  Add cooking liquid (strained) if necessary to moisten.  Add in BBQ to the shredded pork and toss to mix or serve BBQ sauce on the side.

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4.50 from 6 votes

Slow-Cooker Beach House Pulled Pork

Author: Jackie Garvin

Ingredients

• yield: a 9x11 pan full of pulled pork
• At the end of our summer vacation in a beach house rental I used all the ingredients I could to help clean out the refrigerator prior to our return trip home.I purchased the Boston butt and pulled items out of the refrigerator I thought could be used for this recipe. The ingredient amounts indicate the exact amount I had on hand. It's not scientific. You can swap out for similar ingredients that you have on hand.
• 8 pound Boston butt
• yellow mustard
• salt
• ground pepper
• garlic powder
• 2 celery stalks
• 1 Persian lime cut in half
• 1/2 sweet onion sliced
• 1/2 cup pickled onions
• 1 teaspoon maple syrup
• 1 1/2 cups tomato salsa
• BBQ sauce

Instructions

• Rub yellow mustard all over the Boston butt. Sprinkle salt, ground black pepper and garlic powder over mustard. Place in a large slow-cooker.
• Add remaining ingredients, except BBQ sauce, to the slow-cooker on top of the Boston butt.
• Cover and cook on medium for 10 to 12 hours or high 8 to 9 hours or until the pork is tender enough to shred with forks.
• Remove from slow-cooker to a large sheet pan. Cover with foil and let rest for 30 minutes.
• Shred with forks. Add cooking liquid (strained) if necessary to moisten. Add in BBQ to the shredded pork and toss to mix or serve BBQ sauce on the side.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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