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    You are in: Home / Community Forums / Recipe Requests - General / I need a crockpot pork butt recipe, but NOT barbecue
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    I need a crockpot pork butt recipe, but NOT barbecue

    Zewbiedoo
    Sat Mar 09, 2013 11:45 am
    Food.com Groupie
    I have a pork boston butt thawed that I want to cook in the crockpot today, but I do not want pulled pork or barbecue -- I'm looking for more of a pork roast/gravy kind of thing. I am not having much luck with the recipe sifter thingy, it's giving me recipes for boneless pork LOINS -- this is going to have to cook a bit longer than a loin. Can anybody hook me up with a recipe that doesn't have to marinate overnight?
    Dee514
    Sat Mar 09, 2013 12:04 pm
    Forum Host
    I know you said you didn't want a pulled pork recipe, there is no reason you have to "pull' the meat after it is cooked if you don't want to.

    http://www.food.com/recipe-finder/equipment,crock-pot-slow-cooker/boston-butt?exclingre=773,11037

    Simple Crockpot Boston Butt

    Robert's Boston Butt Roast
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Kalua Pig in a Slow Cooker (if you don't want the smoky flavor, omit the liquid smoke)

    Crock Pot Kalua Pork

    Pulled Pork Sammich's

    Kalua Pig Crock Pot

    Simple Pulled Pork

    Unbelievable Crockpot Apple/Onion Pork Butt

    Carolina Pulled Pork

    Pork and Sauerkraut - Crock Pot Style

    Marmie's Really Tender Crock Pot Pulled Pork (omit the BBQ sauce which is added after cooking)

    Slow Cooker Savory Cranberry Pork Butt Roast


    Last edited by Dee514 on Sat Mar 09, 2013 12:14 pm, edited 1 time in total
    duonyte
    Sat Mar 09, 2013 12:11 pm
    Forum Host
    I probably would make a recipe that calls for loin with the shoulder/butt - I like that cut better, it's juicier

    Here are some I have in a cookbook

    Crock Pot Normandy Pork With Apples, Shallots & Cider
    Bavarian Pork Roast
    Pork With Lemon and Sage (Crock Pot)

    this calls for a chuck roast but I think it work very well with pork, Mississippi Roast (Crockpot)
    mums the word
    Sat Mar 09, 2013 12:43 pm
    Food.com Groupie
    Here are two of my favourites (I have used different cuts of pork with success)

    Crock Pot Roast Pork
    Crockpot Pork Pot Roast

    Both make good gravy!
    Zewbiedoo
    Sat Mar 09, 2013 1:05 pm
    Food.com Groupie
    mums the word wrote:
    Here are two of my favourites (I have used different cuts of pork with success)

    Crock Pot Roast Pork
    Crockpot Pork Pot Roast

    Both make good gravy!


    I am ending up with a version of this -- but when I went to put it in the crockpot, it BARELY FIT! icon_smile.gif So, I wound up sticking it in a dutch oven in a slow oven. Good thing I plan to be home today... (supposedly doing housework).
    mums the word
    Sat Mar 09, 2013 3:00 pm
    Food.com Groupie
    I bought a new larger crock pot for exactly that reason, but the new crockpot
    cooks so fast it is ridiculous. A semi-frozen roast is done in 4 hrs or less on LOW..

    If I wanted to go to work and cook something all day it would be useless.
    The new crockpots cook way too fast.
    *Parsley*
    Sat Mar 09, 2013 3:02 pm
    Food.com Groupie
    Zewbiedoo
    Sat Mar 09, 2013 3:02 pm
    Food.com Groupie
    About an hour in I checked the roast and realized (since my onions were scorching) that I had accidentally set the oven for like 375 instead of 275-300 as I had planned. I turned it down, but I think the outside might be a little crispy.

    Not having a good brain day!
    Zewbiedoo
    Sat Mar 09, 2013 3:04 pm
    Food.com Groupie


    That looks GOOD! Gonna have to try that when I have a smaller roast to cook (not everyone in the house is a kraut fan, but I like it).
    Amberngriffinco
    Sun Mar 10, 2013 2:26 pm
    Food.com Groupie
    very old fav that's versatile:

    cut slits here and there and add in slivers of garlic. Chop an onion and put on top. Sprinkle w/freshly ground black pepper, NO SALT, and add in a pinch of oregano. I throw in a carrot cut up too. Sometimes I splash in some white wine.

    Cook low overnight or about 8-10 hrs, never opening it up.

    Remove and let cool. The meat will fall off the bone. you NOW can add salt.

    I shred it for: carnitas, bbq pork, tacos, taquitos (!!), green chili, even cut up to throw into chili.

    The seasoning is super mild on purpose so you can use the meat in diff ways.
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