Do I get bonus points for being the first to post about a recipe? 🙂 Um, this was awesome.  Seriously, you should make it (she says that in her book and blog, so I figured I would too!).  We really liked this, but I did make a few tweaks…

 

First, the recipe calls for 5-7lbs pork butt.  It would take Will and me about a year to eat 7 lbs of pork. Okay, not really, but it would take a long time.  So, I did a 3lb pork butt and halved the rest of the recipe.

 

Secondly, I did a little less than 1/2 of a can of chipotles in adobo. I was not feeling super well and did not want it to be too hot on account of my stomach.  She says in the book that it’s sinus clearing spicy, and while I enjoy that on occasion, I wasn’t in the mood for too hot.  It was the perfect amount of spicy!  Enough to burn your tongue a bit but not be BYA (ask Matt) status! 😉

 

Third, I cooked it in a crock pot.  The shame of my kitchen outfitting is that I do not own a big pot that can go in the oven.  I need and want one, it just hasn’t happened yet. And I LOVE my crock pot.  In fact, the crock pot was so easy, I would do it that way even if I had a pot!  I did not get the dark color she talked about, but the flavor was incredible and meat juicy…

 

When I was at the grocery store, I looked up the recipe to see the amount of meat (or what half would be) on the PW website and I saw this coleslaw that she made with it…I made that also, well, half of it, and served the meat on buns.  SO GOOD.  Here’s the slaw recipe for your convenience.  (Please make this too!).

Ingredients:

• 1/2 head Cabbage, Sliced Thin
• 1/2 head Purple Cabbage, Sliced Thin
• 1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
• 1/2 cup Whole Milk
• 1/2 cup Mayonnaise
• 1 teaspoon White Vinegar
• 1 Tablespoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Cayenne Pepper
• 2 cups Cilantro Leaves, Barely Chopped

Directions:

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.