HOW TO COOK PORK BUTT IN CROCK POT RECIPES

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CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK - FOO…



Crock-Pot Boston Butt Shoulder for Pulled Pork - Foo… image

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

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 9 hours

Yield 6-8 serving(s)

Number Of Ingredients 3

5 lbs boston butt
1/3 cup yellow mustard
1/2 cup your favorite barbecue rub (your favorite kind)

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.

Nutrition Facts : Calories 486.9, FatContent 30.3, SaturatedFatContent 10.5, CholesterolContent 148.8, SodiumContent 479.7, CarbohydrateContent 8.3, FiberContent 0.6, SugarContent 5.5, ProteinContent 42.4

CROCK POT BALSAMIC PORK ROAST - SKINNYTASTE



Crock Pot Balsamic Pork Roast - Skinnytaste image

I love making pork in the slow cooker, it's so easy and literally falls apart once cooked. Here it's cooked with balsamic vinegar and honey which gives it a slight tang that I love!

Provided by Gina

Categories     Dinner

Total Time 365 minutes

Prep Time 5 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

2 pound boneless pork shoulder roast (sirloin roast)
kosher salt (to taste)
1/2 tsp garlic powder
½ teaspoon red pepper flakes
1/3 cup chicken or vegetable broth
1/3 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey

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.

Nutrition Facts : ServingSize 3 oz pork, Calories 214 kcal, CarbohydrateContent 4 g, ProteinContent 21 g, FatContent 12 g, CholesterolContent 72 mg, SodiumContent 196 mg, SugarContent 3 g

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