Crock-Pot Boston Butt Shoulder for Pulled Pork

Crock-Pot Boston Butt Shoulder for Pulled Pork created by Mamas Kitchen Hope

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

Ready In:
9hrs 20mins


  • 5 lbs boston butt
  • 13 cup yellow mustard
  • 12 cup 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 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.
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"I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker."

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  1. Will C.
    What about pan searing the roast before rubbing it? Searing should seal in the juices. Then rub after searing. That should help with the development of a nice bark. cook on low in crock pot until almost done then bake in the oven for the remaining hour of cook time.
  2. Will C.
    Sear the roast before rubbing and putting into crock pot to develop a nice bark and cooking in the oven for the last hour to firm up the bark a little bit.
  3. Dave C.
    I have used this recipe a number of times. Never tasted the aluminium.
  4. Garry T.
    Well, I followed this recipe EXCEPT I used sliced potatoes to hold the butt out of the grease...long story short, after 6 hours on high I have a still tough pork roast. I removed the potatoes and I'm giving it another hour on high in the juice. Never again.
  5. realtyexpert
    Tasty recipe but I never use aluminum foil when cooking. The chemicals in the foil adversely effect the taste and are not healthy either.

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