Ingredients

5 lbs. Boston (pork) Butt

Plain Hamburger buns - or - King’s Hawaiian Sandwich Rolls

2 Cups Cheerwine® Soft Drink

Cackalacky® Cheerwine® Sweet Sauce

Directions

Step 1: Cut up the pork

In theory you can just take the pork out of the wrapper and dump it into your slow cooker with all the fat and the bone still in. I, on the other hand cut off a lot of the thick fat layer, remove the bone, and cut into smaller pieces (around 2-4 inches in thickness). I do this because while the slow cooking process will cause all the meat slide clean off the bone, fishing the bone out and filtering out the extra rendered down fat is too much work at the end. It is way easier to cut it off and do the time in the beginning when you can still see a noticeable color difference between fat and meat in the uncooked pieces.

 

Step 2: Add Cheerwine

Add 2 cups of Cheerwine and pour it over the meat. The soda breaks down the fibers of the meat and adding the Cheerwine gave it a slightly cherry sweet taste! (Check out the awesome sound adding that to the meat makes!)

 

Step 3: Slow cook for 8 hours

There is no need to stir or even open the lid during that time. Just walk by, peer through the glass, and start salivating.

 

Step 4: Drain some of the fat and add Sweet Sauce

I don’t drain all of the fat. If you do the pork will become too dry. But if you don’t drain some of it, it will dilute the sauce. There’s no exact science here just do what feels right. I added only about half the 16 Oz jar of sauce into the meat and stirred. The sauce is crazy red in color and the taste is so good. Not spicy at all but bold in flavor.

 

Step 5: Pile meat high, add sweet sauce, stuff your face

This is the best part. Stack that sandwich roll high with pulled pork and douse with sweet sauce.

 

The King’s Hawaiian rolls are slightly sweet and really play off the saltiness of the pork. It’s worth the extra money and if not readily available, the extra searching for it.

 

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