New For Your Texas Fall Prize Pulled Pork

You do not have to live in Texas to understand the secret to preparing protein is taking the low and slow approach. If you do live in the Lone Star State, you have perhaps been raised to appreciate the approach a bit more.

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Now that we have finally made it past Labor Day, and are transitioning into soup season, sometimes you have to expedite the process with a good Crockpot recipe. Normally I prefer a crockpot for dips and stews, but on occasion, I give in to the kids and will throw something else together.

Perfect pulled pork in your crockpot has never been easier than this:

Most will tell you that the secret to slow cooked protein is in the rub. For a 6 to 8 pound pork butt, you need 1/2 a cup of brown sugar, tablespoon each of paprika, garlic salt and mustard powder.

Mix all those together, and chop up 6 to 8 cloves of garlic into thin slivers. Once you have the rub and slivers prepped, cut the pork about 2/3rds deep every inch and pack with the slivered garlic.

Once you have everything cut, rub the mix generously over the entire butt. The next part is most important, place the fat side down, and pour 1/2 cup of Worcestershire sauce over the whole butt.

Now, all that is left is to set it and forget it. Cook on low for 6 hours, and find something to do until it's ready.

I threw this recipe together in 10 minutes, and set the timer at 8 AM before taking the family to church on Sunday. This whole process really couldn't be easier, check out the pro tip after the next picture.

It's your food, enjoy is however you choose, but if you want a pro tip definitely try this:

Use fresh 10 inch flour tortillas, and roll up your pulled pork with mac and cheese. It is truly a first class trip to heaven.