1/2 Photos of Crock-Pot Boston Butt Shoulder for Pulled Pork
9 hrs 20 mins
Red Apple Guy's Note:
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
My Private Note
Units: US | Metric
- 5 lbs boston butt
- 1/3 cup yellow mustard
- 1/2 cup your favorite barbecue rub (your favorite kind)
- 1Rinse roast and remove as much fat from the outside as is practical.
- 2Dry the roast and slather with mustard.
- 3Add enough rub to cover the roast evenly (don't be stingy).
- 4Using hands, rub the spices and mustard into the roast on all sides.
- 5Place 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.
- 6Place the roast into the crock pot and set on low.
- 7Cook the roast until it is 190 to 200F internal temperature.
- 8During the dook, the liquids collected may be removed and chilled for defatting.
- 9Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time.
- 10Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
- 11Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
- 12Wet the roast with a portion of the defatted juices and mix.
- 13Serve with your favorite sauce, applied on the side or on top for sandwiches.
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Nutritional Facts for Crock-Pot Boston Butt Shoulder for Pulled Pork
Serving Size: 1 (206 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 486.9
- Calories from Fat 272
- Total Fat 30.2 g
- Saturated Fat 10.4 g
- Cholesterol 148.8 mg
- Sodium 479.7 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.5 g
- Sugars 5.5 g
- Protein 42.4 g