Pony (Pulled Pork Coney)

Recipe by Randy Lowe with Bender Meats at Findlay Market


6 to 8 lb. Boston Butt, bone in (this is also known as Pork Shoulder)

3 tbsp. vinegar

Salt and pepper to taste

3 to 4 tbsp. Pony rub (available at Colonel De's at Finlay Market)

1 can crushed pineapple

1 onion, peeled and diced

1 bag of shredded cheddar cheese

Hot Dog buns

1 to 2 bottles of BBQ sauce of your choice

A dash of love (because a little goes a long way!)


Season then place the meat, fat side up, in a crock pot that is just big enough to fit.

Sprinkle the vinegar and 3 to 4 tbsp. of pineapple on top of the meat.

Season with pony rub. If you prefer you can substitute with garlic, seasoning salt and pepper.

Set crock pot/slow cooker to low and cook for 9 to 12 hours. This is best done overnight, one or two nights before you will be serving it.

When done, meat will be falling off the bone and very easy to "pull" apart. Remove the bone and any excess fat and shred the meat.

Now, you have a delicious meat, ready to eat or ready to mix with the bottled BBQ sauce of your choice. To make it your own, mix the broth from the crock pot with your sauce of choice and boil gently until it reduces by about a cup. This will intensify the flavor of the sauce and put the meat flavor back. Mix the sauce with the pulled pork and serve on the hot dog buns and top with crushed pineapple, onion and cheese - lots of cheese!

This will also freeze very well, so don't be afraid of leftovers!