I have to say the best thing about yesterday was getting home to have this dish for dinner. On the way to get some equipment for the ranch/farm, my truck broke down. I believe that I got bad diesel. My truck is now living at the local garage. My good friend Julie came to my rescue. She loaned her pickup so I could hook up my 16 foot flat bed trailer to get the equipment. My brother and I left the place at 930 AM and FINALLY got home at 330 PM, what a day! But looking forward to have pig for dinner made it all better. Pork Butt also known as Boston Butt has alot of flavor and gets very tender when cooked low and slow. It will fall off the bone.

5 pound Pork Butt
2 tablespoons Extra Virgin Olive Oil (EVOO)
1 tablespoon Paprika
1 tablespoon Sea Salt or Kosher
2 teaspoon ground Black Pepper
1 to 2 teaspoon ground Red Cayenne Pepper

6 cloves of Garlic, sliced
1 large Onion, chopped
1 Tart Apple like Granny Smith, cored and sliced
1 cup Apple Juice, Apple Cider, Hard Apple Cider or Apple Ale
1/4 cup Apple Cider Vinegar
1 tablespoon Liquid Smoke

BBQ Sauce of your choice
Tosted buns

Rinse the pork in cool water and pat dry with paper towels. Coat the meat with the EVOO. Mix the paprika, salt, black pepper and red pepper and rub the spice mix onto the meat. Wrap in plastic wrap and allow the pork to marinate for 24 hours.
Using a 5 or 6 quart slow cooker, place the pork inside. Arrange the garlic, onions and apple slices on the meat. Pour apple cider, apple cider vinegar and liquid smoke into the slow cooker. Finish with enough water to completely cover the pork. Cook on High for 3 hours. Then cook on medium for 5 hours. Then cook on low to finish for 2 hours. Remove the meat from the slow cooker and place on a large platter. To make pulled pork use 2 forks to shred the meat. Serve with the BBQ and buns. Baked beans and potato salad are excellent sides for this dish. Enjoy!!