Ingredients
- Butt Roast:
- (4- to 5-lb.) boneless pork shoulder roast (Boston butt)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 tablespoons olive oil
- TACOS
- 1 lb Pulled Pork BBQ, served hot
- 15-20 taco shells
- shredded cheddar cheese
- 1 cup bbq sauce
- 1 cup pico de gallo salsa
- corn salsa (recipe below)
- sour cream
- hot sauce
- shredded lettuce
- CORN SALSA:
- 2 cups frozen corn kernels, thawed
- 1/3 cup chopped purple onion
- 1/4 cup chopped red bell pepper
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons finely chopped jalapeno pepper
- 1/2 teaspoon salt
Preparation
Step 1
TACOS:
Combine pico de gallo and barbecue sauce to make ‘bbq pico’ for the tacos. Assemble with pulled pork and cheddar cheese and add remaining ingredients as desired.
CORN SALSA:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry. Makes about 3 cups corn salsa.
BUTT ROAST:
1. Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
2. Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
3. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
Shred pork roast.