Cackalacky Slow Cooker Pork Barbecue

Ingredients:
1 pork butt (a.k.a. Boston butt) 
5 Oz bottle Cackalacky Spice Sauce
2 cups apple juice
kosher salt (to taste)
 
Directions:
Cooking...
Place pork butt (fat side up) in a large slow cooker and drizzle with whole bottle of Cackalacky and 2 cups apple juice.  Cover and cook on HIGH setting for 1 hour.  Then, cook on LOW setting for remaining 7 hours. (The pork should be done after 8-9 hours.)  After a total of 8 hours of cooking time, remove pork to a casserole dish and carefully drain liquid from slow cooker, reserving 1 ½ cup of the liquid for later. 

Shredding the pork...
Remove and discard the layer of fat.  Then, with a pair of forks, simply shred** the pork into thumb-size pieces and return to slow cooker.  Stir in approximately 1 ½ cups of reserved liquid and toss well.  Replace lid and cook on LOW for additional ½ hour to “heat through.”  Serve pork ala carte style, or, heap onto potato rolls - topped with Crunchy Cackalacky Slaw and a dollop of Cackalacky! 
Optional: add a few pinches of kosher salt – to taste - when shredding and/or chopping… 
 
Helpful Hints:
*A 6 - 7 Lb pork butt typically takes from 7 – 9 hours total cooking time.  A general rule of thumb is that it takes an hour and ½ of total cooking time per Lb.  When done, the pork should be tender and pull apart easily, as the collagen (connective tissue) has disintegrated.  As a standard “done-ness” test, if you are cooking a butt, the bone should pull out simply with a tug from your thumb and index finger.  Ultimately, good pork barbecue should be very tender and moist – not chewy.

**For an Eastern/Piedmont NC presentation, simply mince the pork with a large knife or clever on a cutting board.

Warning: if you are using a small slow cooker, be sure that the juices don't over flow during the cooking process!
 
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