24 January, 2019
Boston Butt Steaks
Serves: 4
Ingredients:
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.
Preparation:
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.
Notes:
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.
One thought on : 1
I made this recently. The meat came out very tender and moist. But my family was not really impressed. I think I would set aside about 1/3 of the pineapple and add that just before serving, as the pineapple cooked down and didn’t add any texture or noticeable flavor. Adding your favorite barbecue sauce at serving actually adds to the most flavor.