Meaty the Wonderboy
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Jungle Barbeque (very hot and spicy)Ingredients:
One Crock Pot
One Unfrozen Boston Butt Pork Shoulder
1/2 cup water
1/2 stick of butter
1/2 cup lime juice
2 tbsp red wine vinegar
1 tbsp minced garlic
3 tsp sea salt
3 tsp fresh chopped cilantro
2 tsp oregano
2 tsp ancho chili powder
2 tsp sweet paprika
1 tsp coarse ground black pepper
1 tsp red pepper flakes
1 tsp chipotle chili powder
3 dashes liquid smoke
Melt the butter and mix with the lime juice, cilantro, red pepper and black pepper.
Rinse the pork shoulder with cold water and pat dry with paper towels.
Place the pork into the crockpot.
Dump the butter-lime mixture over the pork, rolling the meat as you do so until it is completely coated and all the butter-lime is in the crockpot.
Mix the remaining spices and salt together and sprinkle all over the pork.
Add the garlic to the pot, around the pork.
Shake the liquid smoke onto the meat.
Mix the water and red wine vinegar and pour around the sides of the meat.
Put the crockpot on low and come back in about 8-10 hours.
DO NOT OPEN THE LID UNTIL THE END.
This makes a lot of food. The meat should be falling apart by the end, and it will be juicy and delicious. Serve with sour cream.
Optionally, you can add a peeled onion and a jar of skinless tomatoes in tomato paste for a higher-carb treat, and you can add light brown sugar to the lime-butter to really bring out the flavor and glaze the outside.
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