A Boston butt, contrary to the way the name sounds, is actually a pork shoulder cut. This easy, no frills pork shoulder recipe is made with only a few additional ingredients. Use your favorite homemade or store-bought barbecue sauce.
Serve this slow cooker pork roast shredded, with split toasted buns, coleslaw and fries or chips. Baked beans are traditional with a pulled pork meal as well.
It's an excellent dish to take to a party or tailgating event. Serve the shredded pork hot from the crock pot. Have plates and napkins available for guests, along with split buns, pickle slices, chilled coleslaw, and extra barbecue sauce.
You can use a bone-in pork roast or boneless. A boneless roast can be cut into pieces to fit in the slow cooker, but if your roast is bone-in, make sure it fits.
- 1 Boston butt pork roast (pork shoulder)
- 1/4 cup water, beer, apple juice, or broth
- kosher salt and freshly ground black pepper
- cayenne pepper, about 1/8 to 1/4 teaspoon, optional
- 2 cups barbecue sauce (your favorite brand or homemade — see below)
- Put the pork shoulder in the crockery insert of the slow cooker. Cut the roast to fit, if necessary. Add the water and sprinkle the pork lightly with kosher salt, freshly ground black pepper, and cayenne pepper.
- Cover and cook on LOW for 8 to 10 hours. About 1 to 2 hours before serving, drain off excess liquids, shred the meat, and discard any excess fat and bone. Pour about 1 cup of barbecue sauce on the meat and continue cooking for 1 or 2 hours longer.
- Serve the shredded barbecued pork with split toasted buns, beans, and coleslaw, along with extra barbecue sauce on the side.
Tips and Variations
- With Onions - Slice two large onions and add them to the slow cooker. Place the pork roast on top of the sliced onions and continue with the recipe.
- Quick Basic Barbecue Sauce - In a saucepan combine 1 cup of ketchup, 1/4 cup of molasses,3 tablespoons of brown sugar, 1/3 cup of cider vinegar, 2 tablespoons of tomato paste, 1 teaspoon of onion powder, and a dash each of cayenne pepper and black pepper. Bring to a simmer over low heat. Simmer for 5 to 6 minutes, or until thickened. Makes about 2 cups of barbecue sauce.