Easy dinner go-to that’s also a crowd pleaser!
- Approx 3lb Pork butt, boneless
- 4T, divided The Olive Grove’s Ultra Premium Extra Virgin Olive Oil
- 3-4T The Olive Grove’s Grill’n & Roast’n Spice Blend
- 1/4C The Olive Grove’s Red Apple Balsamic Vinegar
- Salt and Pepper to taste
Pat dry the pork butt and coat with 2T olive oil. Generously rub the spice blend into the pork butt. In a large skillet, heat 2T olive oil on medium high heat. Brown all sides of the pork and place into a slow cooker fat side up. I choose not to trim the fat to allow the fatty juices to add more flavor. Cover the pork with balsamic vinegar, and cook on low for 8 hours. With 30 minutes left to cook, pull apart the pork with a fork and let it sit in its juices. Add salt and pepper to taste. Serve on a bun, over rice, or on its own.
Makes 6 servings