Simple Crockpot Boston Butt Recipes

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SIMPLE CROCKPOT BOSTON BUTT



Simple Crockpot Boston Butt image

I had a 4 1/2 lb. Boston Butt and didn't want to use it for the usual pulled or BBQ pork. So, this is what I came up with.This is a very plain pork recipe, so if you feel like adding other seasonings or BBQ sauce after cooking go right ahead.The size of the Boston Butt will determine how long the cooking time is.In the case of this recipe it was 8 hours on low.The amount of seasonings you will use is up to you.As I said this is a very plain recipe, and you can use the meat as starting point for all sorts of other dishes. Submitted to " ZAAR " on January 4th, 2010.

Provided by Chef shapeweaver

Categories     For Large Groups

Time 8h10m

Yield 16 serving(s)

Number Of Ingredients 5

4 1/2 lbs boston butt
3/4 cup chopped sweet onion
2 teaspoons seasoning salt (to taste)
2 teaspoons garlic powder (to taste)
2 teaspoons ground black pepper (to taste)

Steps:

  • Sprinkle seasonings evenly over meat, and top with onions.
  • Place in crockpot, and cook on low for 8 hours.

CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK



Crock-Pot Boston Butt Shoulder for Pulled Pork image

I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

Provided by Red_Apple_Guy

Categories     Pork

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 3

5 lbs boston butt
1/3 cup yellow mustard
1/2 cup your favorite barbecue rub (your favorite kind)

Steps:

  • Rinse roast and remove as much fat from the outside as is practical.
  • Dry the roast and slather with mustard.
  • Add enough rub to cover the roast evenly (don't be stingy).
  • Using hands, rub the spices and mustard into the roast on all sides.
  • Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
  • Place the roast into the crock pot and set on low.
  • Cook the roast until it is 190 to 200F internal temperature.
  • During the cook, the liquids collected may be removed and chilled for defatting.
  • Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
  • Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
  • Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
  • Wet the roast with a portion of the defatted juices and mix.
  • Serve with your favorite sauce, applied on the side or on top for sandwiches.

Nutrition Facts : Calories 486.9, Fat 30.3, SaturatedFat 10.5, Cholesterol 148.8, Sodium 479.7, Carbohydrate 8.3, Fiber 0.6, Sugar 5.5, Protein 42.4

EASY SLOW COOKER BBQ



Easy Slow Cooker BBQ image

Southern pulled pork BBQ that is so easy to make! I have shared this BBQ with family, friends, and co-workers, and they have told me that this is amongst the best BBQ they have ever eaten. I use a North Carolina style vinegar-based sauce when I make this, but this is the fun part of this recipe, because you can use any sauce you like and it turns out good. Your pulled pork makes good BBQ plates, or it is good on sandwiches also.

Provided by DAVEBISH

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 10h40m

Yield 8

Number Of Ingredients 4

1 (3 pound) boneless pork shoulder (Boston Butt) roast
¾ cup cider vinegar
salt and ground black pepper to taste
1 cup barbeque sauce, or to taste

Steps:

  • Place pork roast in a slow cooker. Pour vinegar over pork, coating all sides; season with salt and pepper.
  • Cook on Low for 10 to 12 hours. Transfer pork to a platter. Drain and discard juices from the slow cooker. Chop pork and return to the slow cooker. Add barbeque sauce and continue to cook for 30 minutes.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.5 g, Cholesterol 67.1 mg, Fat 16 g, Fiber 0.2 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 401.5 mg, Sugar 8.2 g

SLOW-SMOKED PULLED PORK (BOSTON BUTT)



Slow-Smoked Pulled Pork (Boston Butt) image

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Provided by webbbilly

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h5m

Yield 6

Number Of Ingredients 16

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

Steps:

  • Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
  • Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
  • Combine pickle juice and olive oil in a small bowl.
  • Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
  • Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
  • Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
  • Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g

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