Thanks for the link HT, I've always wanted to make pulled pork abd this recipe looks nice and easy.

Pulled pork is very popular here, a truly American dish.  My recipe is for North Carolina style pulled pork.

Make a rub using salt, pepper, cayenne, paprika, thyme garlic powder and onion powder.  Rub all over the pork butt and place in a deep roasting dish and cover with foil. Roast it in the oven covered at 325F for about 6hrs.

Let it rest for at least 40min and then remove the bone and pull the pork.  Mix in the special sauce made with red wine vinegar, a big glob of yellow mustard and ceyenne pepper. 

Serve on a bun with plain cole slaw (mayo, vinegar, celery seed salt) and you've got yourself an american classic.

mummza wrote:

what I want to know is... how can the shoulder be called a butt !!!!
the recipe says.....
   
    1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt),

only rarely will you see it labeled as butt  or boston butt here. More common is pork  shoulder or  blade roast . 

I have tried to find a definitive reason behind the name before with no real luck.

I can give you the oft repeated internet folklore .   

During revolutionary and civil war times , cheaper cuts of meat including pork were packed in casks or Butts for transport.  Pork shoulder roasts that were cut in a specific way in boston eventually became known as boston butt .




Slow cooker pulled pork is  pretty nice stuff but it really loses something by not having the bits of bark mixed in that come from slow smoking. 

For those that are thinking , " What is he going on about now?"

Bark is a bbq term that refers to the way the outside of the pork  with the rub forms a very flavourful crust.