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The Butcher's Pork

To be completely honest about this recipe, while I may have perfected the proportions that I love, I cannot claim the process that I follow. I was at the Boone Hall Farms Market meat counter in Mt Pleasant, SC buying a Boston Butt and the butcher asked me how I was going to cook it. (Full disclosure: this writing is the first time since I move to Charleston in 2001 that I have called Boone Hall Farms by its proper name. In my head it's Boone's Farm and to the chagrin of MANY who hear it, I cannot keep it from coming out of my mouth. A - I'm 51 and may or may not have purchased a zillion bottles when I was younger, and B - Deanne Carter. The memories bring such a smile, I simply cannot help myself! But I digress. And I am suddenly thirsty.)

Back to the subject at hand. I told him that I hadn't yet decided but that normally I put it in the crock pot. He asked me if I trusted him. Well, of course I did. Why not? I had known him now for 18 seconds or so. Of course, I would blindly allow him to prep the meat I was going to serve 15 people the next evening. Why not? I mean...he was on the other side of the counter, so he had to know more than me and be a nice guy. Right??? My instinct to do exactly as he said did not disappoint. That was over 15 years ago, and I have roasted, smoked, slow cooked, insta-potted, and grilled my way to pulled pork and I love all of it. But this, my friends, is still my favorite. Sadly, the Market closed in 2020 to be rebuilt on Boone Hall property, but it hasn't yet happened. Until then, the kids and I will continue to miss the lunch trips for self-serve fresh peanut butter and yummy deli hot dogs and I will pay homage by sharing this with you!


  • 1 Boston Butt (approx. 7 pound)

  • 1/2 Cup Old Bay

  • 1/4 Cup Chili Powder

  • 1 TBSP cracked Red Pepper


  • Mix spices and rub generously on roast. These measurements will cover a roast of around 8 pounds. If the roast is a lot more than 8 pounds, add additional ingredients proportionately to be sure there is a generous coating of the spices. Yes... use it all, you want it covered and smothered!

  • Wrap in butcher paper (or parchment if you double layer it) and refrigerate over night. 12 hours at least, 18 if you have time.

  • Put in a large boiling pot and cover with water, add one large onion, quartered, bring to a heavy boil, then reduce heat and keep at just a simmer until easily falls apart. Approximately 25 minutes per pound. Knife should slide through with little or no resistance.

  • Turn off heat and let cool for another 20 minutes in the pot, remove from broth, and shred with 2 forks or with a cake mixer (Mixer is great for speed, but be careful you don't over shred! It can make it "mushy.") Best to shred before putting it back in the fridge. It falls apart much easier if still warm.)

  • If you are a keeper of broths, like myself, strain and keep this! Makes great pork fried rice or a spicy soup base.

7 pounds makes around 24 regular sized sandwiches. Enjoy!

Obviously I have to add this as well. I cannot be the only one singing "...Stawberry wiiine and seeeventeen..." in my head right now. ~ You're welcome. :-)


This blog is a personal collection of my thoughts, wins, losses, memories, and crossroad moments. Almost all of which were hashed out around my kitchen counter and in my journals. If any of it resonates with you and you are ready to free-up the hidden badass you ARE right now, I can help. It’s time… Click the link and Let’s chat.


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