24 January, 2019
Boston Butt Steaks
1 Tablespoon garlic powder
1 Tablespoon salt
1 Tablespoon dried basil
1 Tablespoon chili powder
1 Tablespoon paprika
1 large Vidalia or Mayan onion
3-4 Boston Butt steaks, about 1 ½ – 2 pounds total
2 celery stalks, chopped
1 can (15 ounces) crushed pineapple with juice
½ cup vinegar
Serve with your favorite barbecue sauce.
In a small bowl, measure all the spices and then stir to mix well.
Cut the onion into thick slices and place in a single layer on the bottom of the crock pot.
Cut the Boston Butt steaks into large pieces, about the size of your hand. Make 3 layers in the crock pot by placing 2-3 pieces of meat on top of the onion. Sprinkle about ⅓ of the spice mix over the meat, sprinkle about ⅓ of the chopped celery, then spoon ⅓ of the pineapple on top of the spices. Repeat the layers of meat/spices/celery/pineapple twice. Pour the vinegar over the top of the final layer.
Cook on Low for 8 hours.
To serve, remove the meat and shred with a fork. Top with your favorite barbecue sauce.
If the Boston Butt steaks are not available at your grocery store, you can buy a small Boston Butt roast and cut it into steaks yourself, or ask the butcher to cut 3-4 steaks from the roast for you, about ½ inch thick.