Prep 20 mins
Cook 9 hrs
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
- 2267.96 g boston butt
- 78.07 ml yellow mustard
- 118.29 ml your favorite barbecue rub (your favorite kind)
- 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 dook, the liquids collected may be removed and chilled for defatting.
- Depending 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.
- 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.
This is a really great recipe! If you have a small roasting rack to substitute for the aluminum foil balls, we found that that works as well. Red Apple Guy you are right -- we have tried this several times with different crockpots -- watch the temperature instead of the clock. If it reaches temp early, just place in an aluminum tray or other dish, wrap in foil, then wrap in towels, and place in a cooler. The pork stays warm for hours -- and can be cut with a fork! Thanks Red Apple Guy -- on the menu for New Year's Day tomorrow!
So easy and so many great reviews from our guests! Sometimes a simple recipe just produces the best results! Love that this was not complicated at all and the directions are spot on! Thanks so much for sharing this!
I'm not sure if some reviewers realize that barbeque rub is a dry spice mix, commercially available, or you can make your own. It's not BBQ sauce. The mustard is there to help tenderize the meat, and to hold the dry rub on. Using the recipe as directed, this is great!