Instructions:
Use the Boston pork butt for this recipe. Pork butts are often used as a sale item by supermarkets and the last one I purchased only cost 99 cents a pound.
Put the whole pork butt into a large pot and add enough water to come to the top of the meat. Cover the pot and bring the water to a boil; when it’s at a rolling boil, turn the heat down to a simmer and continue simmering, covered, for three hours.
As long as you keep it covered and simmering, you can do other things you enjoy: fishing, swimming, watching the race on TV or just visiting.
At the end of the three hours, remove the pot from the heat, then remove the lid. Let it set for a half-hour to cool down.
Use tongs or meat forks to pull the meat from the bones. You’ll easily be able to discard the fat, gristle and sinew at this time, and should end up with a nice, big bunch of extremely juicy pulled or shredded pork.
You can add chopped onions and chopped celery you’ve heated in the microwave long enough for the celery to soften. This gives you some extra flavor. Add your favorite barbecue or jerk sauce and stir in well.
If you want to fool your guests a little, you can add some smoke sauce. This will make hot, juicy and tender pork sandwiches.
Serve the pork on fresh buns and, if you want to do it New Orleans style, put some slaw on top of the pork before you add the top bun.
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