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Easy as pie. I don't know why "they" say that. I've never been able to bake a pie from scratch. But really, this is easy. I don't mix all of the pork with sauce because I freeze portions of it which can be heated later with added fresh sauce. If you are serving two or more sides, I would suggest serving this open faced on top of a slice of toasted french bread.

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  • Dry Rub (your choice; I use the pork rub of:
  • 1/4 cup paprika
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/4 tsp black pepper
  • 6-7 lbs boneless pork shoulder/butt
  • 1.5 cups burgundy
  • 3 medium red onions, sliced
  • 2 heads garlic, cloves peeled and left whole
  • Sauce (your choice)


Servings 8


Step 1

Layer sliced onion in bottom of crock pot; scatter garlic cloves on top of onions. Pour the wine over the onions and garlic. Apply the rub to all sides of the pork. Place the butt in the crock pot fat side down. Cook on high for approx 4 hours, then turn over and cook on low for 2 hours; or cook on low for as long as 8 hrs. This really depends on what type of slow cooker your are utilizing. Remove butt to platter or baking pan and use two forks to shred the pork. Place the shredded pork in a large bowl, add your sauce and mix well. Serve on top of toasted bread or rolls for sandwich type servings.


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