Slow Cooker BBQ Boston Butt

Slow Cooker BBQ Boston Butt
1 Boston Butt (3 to 4 pounds)

Rub:
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
1-2 teaspoons cayenne pepper
1 teaspoon ground cumin

1 teaspoon liquid smoke

Mix together the rub and set aside. Rinse the Boston Butt and pat dry with paper towels. Place butt in a rimmed dish. Sprinkle rub all over the meat on all sides. Let sit, covered, for at least 2 hours. Add liquid to slow cooker and place butt inside. Set slow cooker on high. Cook for about 4 hours and then turn on warm. The meat should be moist and fall apart. Remove butt from slow cooker, drain and chop or shred. Serve on toasted hamburger buns (with no sesame seeds) with Memphis Style Slaw (see recipe below) and your favorite BBQ sauce. Enjoy

Memphis-style Coleslaw (like Corky’s)

1 medium-sized head green cabbage (tough outer leaves removed), cored and shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons grated onion
2 cup Hellman’s mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup apple cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
1/4 cup milk

Place the cabbage, carrots, green pepper and onion into a large bowl. Set aside.
In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.

Makes 6 servings