My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
3-5 lb. pork butt
1/4 c. Cowboy Rub
1 12oz. can of beef broth
Preferred BBQ sauce (Sweet Baby Ray’s is what we like)
Serving Size: A lot
Preheat oven to 375*.
Coat pork butt with cowboy rub. Empty the entire can of beef broth in a roasting pan or dutch oven. Add the pork butt and cover tightly with aluminum foil, if using a roasting pan or a lid, if you’re using a dutch oven.
Braise meat in oven for 3-5 hours, depending on how much meat you’re cooking.
Pull out pan and shred meat with two forks, discard any fat pockets and bones. Add BBQ sauce and cover and cook for another 30 minutes.
Cook Time: 3-5 hours