BOSTON BUTT CROCK POT RECIPES

Steps:

• 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.

Steps:

• Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker.
• Mix together the broth, vinegar and Worcestershire sauce and pour it over the pork.
• Pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
• Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish.
• Break apart lightly with two forks and put back into the slow cooker.
• Ladle 1/2 cup sauce over the pork and keep warm until ready to eat.