We owe enormous thanks to our slow cooker for making it possible to turn our absolute favorite weekend treat, barbecued pork, into a four-ingredient recipe we can throw together for a weeknight. We love to make sandwiches with the soft, flavorful shredded pork on hamburger buns, and serve them with some Lemony Coleslaw with Raisins (page 116), on top or alongside.

　　

Ingredients

serves 4

　　One 3- to 4-pound bone-in Boston pork butt

　　One 1-ounce envelope Lipton onion soup and dip mix

　　1 medium onion, quartered

　　One 12-ounce bottle barbecue sauce or 1 1/2 cups Easy BBQ Sauce (page 91)

　　

Step 1

Score the pork butt in several areas, making cuts 1 inch deep. Rub the soup mix into the meat.

　　

Step 2

Scatter the quartered onion in the bottom of the crockpot and place the meat on top.

　　

Step 3

Cover and cook on high for 4 hours or low for 8 hours.

　　

Step 4

Carefully transfer the meat to a plate and allow it to cool slightly. Strain the liquid remaining in the crockpot through a colander or sieve. Save the meat pieces and onion bits, and discard the liquid and any excess fat. When the pork butt has cooled, remove any excess fat and discard the bone. Using a fork, break up the meat.

　　

Step 5

Place the meat, along with the bits and pieces from the strained liquid, back in the crockpot. Pour the barbecue sauce over the meat and stir to coat well. Heat on the warm setting until ready to serve.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.