Crock-Pot Boston Butt Shoulder for Pulled Pork
15
People talking
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
- Ready In:
- 9hrs 20mins
- Serves:
- Units:
Nutrition Information
15
People talking
ingredients
- 5 lbs boston butt
- 1⁄3 cup yellow mustard
- 1⁄2 cup your favorite barbecue rub (your favorite kind)
directions
- 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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Red_Apple_Guy
Contributor
@Red_Apple_Guy
Contributor
"I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker."
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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.
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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.
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I have used this recipe a number of times. Never tasted the aluminium.
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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.
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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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