Crock Pot Boston Butt

Crock Pot Boston Butt

1 Boston butt, brined, washed and dried
2 tbs olive oil
1/2 cup brown sugar
1 can crushed pineapple, unsweetened, packed in its own juice
1 tbs kosher salt

Brine the Boston Butt and remove from brine and rinse thoroughly. Pat dry and rub down with oil.
Place into large crock pot.
Mix sugar and salt in a bowl and rub it onto the Boston butt. Pour the crushed pineapple over the top and cook on low overnight.
Pour off the excess liquid the next morning, at least 8 hours on low, remove the bone from the shoulder and discard.
Using a large wooden spoon, stir it until the meat is well blended and mixed with the cooked pineapple bits.
Add sauce to taste and serve.

Silversmith and Lapidary