With Halloween approaching and we have so many school functions and festivities to attend…I needed to make something that is fast and easy to eat…but also store really well. I can make a HUGE batch of this pull pork and store it in the refrigerator and the kids can just pull it out and eat it with whatever they like…on hamburger buns, soft shell taco, or on top of a nacho.

3 lb Boston Butt 
1 T garlic powder 
1 teaspoon salt 
1 teaspoon pepper
1 teaspoon Tony Chachere’s (creole seasoning) 
In a small bowl…mix all your seasoning together. 
In a deep baking pan…season the Boston Butt with season mix. Making sure it’s season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 
Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 
Uncover and shredded…I use 2 fork…throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second….Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust….not BURNT. 
You can serve with hamburger buns, nacho or torilla (soft taco).  This pull pork freezes really well also. Just portion out and freeze in an airtight container. 

Pork all season and ready for the oven.


Pork all shredded


BBQ sauce that I used.


This week I made a huge batch of pull pork and just made my weekly meal into different meals throughout the week….tonight we ate the pull pork with soft taco (tortilla) with an ASIAN SLAW.


2 cup slaw mix (I buy the premix at my local grocery store)
1/4 cup chopped cilantro
1/4 cup sliced green onion
Juice of 1 LIME
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon OLIVE OIL
pinch sugar

In a bowl mix all the ingredients together.  Season to taste because depending on how much juice or size the lime is…you might have to add more lime juice.
I usually serve with a wedge of lime on the side 😉


Asian Slaw

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