33 Delicious Crock Pot Recipes for Succulent Boston Butt

Dive into the world of effortless, mouthwatering meals with our collection of crock pot Boston butt recipes. Perfect for busy weeknights or cozy weekends, these succulent pork dishes deliver incredible flavor with minimal effort. From tangy barbecue to savory stews, you’ll find the perfect comfort food to satisfy your cravings. Get ready to transform this versatile cut into unforgettable family favorites—let’s explore these delicious options together!

Slow-Cooked Pulled Pork Sandwiches with Tangy Coleslaw

Unbelievably tender pulled pork sandwiches are the ultimate comfort food for any gathering. You’ll love how the slow-cooked pork practically melts in your mouth, especially when paired with that crunchy, tangy coleslaw. It’s the kind of meal that makes everyone ask for seconds.

Ingredients

– 4 pounds pork shoulder
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 cup chicken broth
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon lemon juice
– 1 teaspoon celery seed
– 4 cups shredded cabbage
– 1 cup shredded carrots
– 8 brioche buns

Instructions

1. Pat the 4 pounds pork shoulder completely dry with paper towels.
2. Rub the pork shoulder with 2 tablespoons olive oil until evenly coated.
3. Combine 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika in a small bowl.
4. Massage the spice mixture evenly over all surfaces of the pork shoulder.
5. Heat a large skillet over medium-high heat until droplets of water sizzle immediately.
6. Sear the pork shoulder for 3-4 minutes per side until a dark brown crust forms.
7. Transfer the seared pork shoulder to a 6-quart slow cooker.
8. Pour 1 cup chicken broth, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, and 2 tablespoons Worcestershire sauce around the pork in the slow cooker.
9. Cover and cook on low heat for 8 hours until the pork shreds easily with two forks.
10. While the pork cooks, whisk together 1 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon celery seed in a large bowl.
11. Add 4 cups shredded cabbage and 1 cup shredded carrots to the dressing mixture.
12. Toss the coleslaw until every piece is evenly coated with dressing.
13. Refrigerate the coleslaw for at least 1 hour to allow the flavors to meld and the cabbage to soften slightly.
14. Remove the cooked pork from the slow cooker and place it on a large cutting board.
15. Shred the pork using two forks, pulling in opposite directions.
16. Return the shredded pork to the slow cooker and mix with the cooking liquid.
17. Toast 8 brioche buns in a 350°F oven for 5 minutes until lightly golden.
18. Spoon the hot pulled pork onto the bottom half of each toasted bun.
19. Top the pork with a generous portion of chilled coleslaw.
20. Place the top bun over the coleslaw to complete each sandwich.

That incredible combination of warm, juicy pork against the cool, crisp coleslaw creates the perfect textural contrast in every bite. The smoky sweetness from the slow-cooked pork balances beautifully with the tangy crunch of the slaw. Try serving these on pretzel buns for an extra flavor boost, or pile the leftovers onto baked potatoes for a completely different meal tomorrow.

Crock Pot Boston Butt with Savory Herb Gravy

Keeping dinner simple has never been more delicious than with this slow-cooked masterpiece. You’ll love how the savory herb gravy develops right in the pot while the pork becomes fall-apart tender. It’s the kind of hands-off meal that makes your kitchen smell amazing all day.

Ingredients

– 4 lb Boston butt pork roast
– 2 tbsp olive oil
– 1 large yellow onion, chopped
– 4 cloves garlic, minced
– 1 cup chicken broth
– 2 tbsp Worcestershire sauce
– 1 tbsp dried rosemary
– 1 tbsp dried thyme
– 2 tsp salt
– 1 tsp black pepper
– 3 tbsp cornstarch
– 1/4 cup cold water

Instructions

1. Pat the Boston butt dry completely with paper towels.
2. Rub the entire surface of the pork with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the pork on all sides until deeply browned, about 4 minutes per side.
5. Transfer the seared pork to your crock pot.
6. Add chopped onion and minced garlic to the same skillet.
7. Cook for 3 minutes until fragrant and slightly softened.
8. Pour in chicken broth and Worcestershire sauce, scraping up any browned bits.
9. Sprinkle dried rosemary and dried thyme over the pork in the crock pot.
10. Pour the skillet contents over the pork.
11. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork.
12. Remove the pork from the crock pot and place on a cutting board.
13. Whisk cornstarch and cold water together in a small bowl until smooth.
14. Stir the cornstarch mixture into the cooking liquid in the crock pot.
15. Cover and cook on HIGH for 20 minutes until the gravy thickens.
16. Shred the pork using two forks, discarding any large fat pieces.
17. Return the shredded pork to the crock pot and stir into the gravy.

What makes this dish truly special is how the pork becomes incredibly tender while absorbing all those herb flavors. The rich gravy coats every strand perfectly, making it ideal for piling high on soft buns or serving over creamy mashed potatoes for the ultimate comfort meal.

Barbecue Boston Butt with Honey-Bourbon Glaze

Oh, you know that feeling when you want barbecue but don’t want to spend all day babysitting the smoker? This Boston butt gives you that fall-apart tenderness with way less fuss. The honey-bourbon glaze adds this sweet, smoky kick that’ll have everyone asking for your secret.

Ingredients

– 1 (5-7 lb) Boston butt pork roast
– 2 tbsp olive oil
– 3 tbsp brown sugar
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 2 tsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 1/2 cup honey
– 1/4 cup bourbon
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard

Instructions

1. Preheat your oven to 300°F.
2. Pat the Boston butt completely dry with paper towels.
3. Rub the olive oil evenly over all sides of the pork.
4. Mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
5. Massage the spice rub thoroughly into every surface of the pork.
6. Place the pork fat-side up in a roasting pan.
7. Roast uncovered for 4 hours.
8. Combine the honey, bourbon, apple cider vinegar, and Dijon mustard in a saucepan.
9. Simmer the glaze over medium heat for 5 minutes until slightly thickened.
10. Brush half of the glaze over the pork.
11. Continue roasting for 1 more hour.
12. Brush the remaining glaze over the pork.
13. Roast for another 30-60 minutes until the internal temperature reaches 200°F.
14. Let the pork rest for 30 minutes before shredding.

That honey-bourbon glaze creates this gorgeous caramelized crust that gives way to incredibly juicy, pull-apart meat. Serve it piled high on buns with coleslaw, or go fancy with sweet potato mash and roasted Brussels sprouts for a complete meal that feels special but couldn’t be easier.

Spicy Shredded Pork Tacos with Pineapple Salsa

Are you craving something with a little kick and a lot of flavor? These spicy shredded pork tacos are your new weeknight hero. They come together surprisingly fast and are packed with a sweet and spicy combo that you’ll absolutely love.

Ingredients

• 1.5 lbs pork shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 2 cups fresh pineapple, finely diced
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp lime juice
• 8 small corn tortillas

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels.
2. Season all sides of the pork evenly with salt, black pepper, chili powder, cumin, and cayenne pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Sear the pork cubes for 3-4 minutes per side until deeply browned on all surfaces.
5. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
6. Bring the liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
7. Cover the pot and simmer for 1 hour and 30 minutes until the pork shreds easily with a fork.
8. While the pork cooks, combine diced pineapple, red onion, cilantro, jalapeño, and lime juice in a medium bowl.
9. Stir the salsa ingredients until well combined, then refrigerate until ready to serve.
10. Remove the cooked pork from the pot and transfer to a cutting board.
11. Use two forks to shred the pork completely, discarding any large fat pieces.
12. Return the shredded pork to the pot and stir to coat with the remaining cooking liquid.
13. Heat a separate dry skillet over medium heat until a drop of water sizzles on contact.
14. Warm each corn tortilla for 30 seconds per side until pliable and lightly toasted.
15. Divide the shredded pork evenly among the warmed tortillas.
16. Top each taco generously with the chilled pineapple salsa.

But the magic really happens when you take that first bite. You get the incredible contrast between the tender, spicy pork and the bright, crunchy salsa. Try serving them with an ice-cold Mexican lager for the perfect pairing.

Tender Boston Butt with Apple Cider and Onions

Picture this: you’ve had a long day, and the thought of a comforting, hands-off dinner sounds like pure bliss. This tender Boston butt with apple cider and onions is exactly that—a set-it-and-forget-it meal that fills your home with the most incredible aroma while it slowly cooks to perfection.

Ingredients

• 4 pounds Boston butt
• 2 tablespoons olive oil
• 2 large yellow onions
• 2 cups apple cider
• 4 cloves garlic
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 325°F.
2. Pat the Boston butt completely dry with paper towels—this helps create a better sear.
3. Rub the salt, black pepper, and dried thyme evenly over all sides of the pork.
4. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
5. Sear the Boston butt for 4-5 minutes per side until deeply browned.
6. Remove the pork from the pot and set it aside on a plate.
7. Slice the yellow onions into ½-inch thick rings.
8. Add the onions to the same pot and cook for 6-8 minutes until softened and lightly browned.
9. Mince the garlic cloves and add them to the onions, cooking for 1 minute until fragrant.
10. Pour in the apple cider, scraping up any browned bits from the bottom of the pot.
11. Return the seared Boston butt to the pot, nestling it into the onions and liquid.
12. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
13. Braise for 3½-4 hours until the pork shreds easily with a fork.
14. Remove the pot from the oven and let the pork rest in the liquid for 20 minutes before serving—this allows the juices to redistribute throughout the meat.

Seriously, the texture is fall-apart tender, with the sweet-tangy apple cider cutting through the rich pork beautifully. Shred it right in the pot to soak up all those incredible juices, then pile it high on soft rolls for killer sandwiches or serve over creamy mashed potatoes for the ultimate comfort meal.

Asian-Inspired Slow Cooker Pork with Soy and Ginger

Busy weeknights call for meals that practically cook themselves, and this Asian-inspired slow cooker pork is exactly that. You’ll love how the soy and ginger meld together while you go about your day, filling your home with the most incredible aroma. It’s the kind of effortless dinner that feels fancy but requires minimal effort from you.

Ingredients

– 2.5 lbs pork shoulder
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 3 tbsp rice vinegar
– 2 tbsp sesame oil
– 4 cloves garlic
– 2 inch piece fresh ginger
– 1/2 cup chicken broth
– 2 tbsp cornstarch
– 2 tbsp water
– 2 green onions

Instructions

1. Trim any large pieces of fat from the 2.5 lbs pork shoulder and cut it into 2-inch cubes.
2. Place the pork cubes in your slow cooker in a single layer.
3. Mince the 4 cloves garlic and grate the 2 inch piece fresh ginger.
4. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 3 tbsp rice vinegar, 2 tbsp sesame oil, minced garlic, grated ginger, and 1/2 cup chicken broth.
5. Pour the sauce mixture evenly over the pork in the slow cooker.
6. Cover the slow cooker and cook on LOW for 7 hours or HIGH for 4 hours.
7. After cooking, use a slotted spoon to transfer the pork to a clean bowl, leaving the sauce in the slow cooker.
8. Turn the slow cooker to HIGH setting.
9. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water until smooth.
10. Slowly whisk the cornstarch mixture into the hot sauce in the slow cooker.
11. Cook the sauce for 15-20 minutes, stirring occasionally, until thickened to a gravy-like consistency.
12. Return the pork to the slow cooker and stir to coat with the thickened sauce.
13. Thinly slice the 2 green onions for garnish.
14. Serve the pork hot, topped with sliced green onions.

Amazingly tender, this pork practically falls apart at the touch of a fork, with the rich soy and spicy ginger creating a perfect balance of savory and bright flavors. Try serving it over steamed jasmine rice to soak up every bit of that glossy sauce, or pile it into soft bao buns for an authentic street food experience that’ll have everyone asking for seconds.

Crock Pot Cuban Mojo Pork with Citrus and Garlic

My slow cooker is basically my kitchen superhero, especially when I want that “cooked all day” flavor without actually standing over a stove. You’re going to love how this pork gets incredibly tender and soaks up all that bright, garlicky mojo sauce. It’s the kind of hands-off meal that makes your whole house smell amazing.

Ingredients

• 4 pounds pork shoulder, trimmed of excess fat
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 8 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 large onion, sliced
• 2 bay leaves

Instructions

1. Pat the 4 pounds pork shoulder completely dry with paper towels.
2. Rub the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper evenly over all sides of the pork.
3. Whisk together 1 cup fresh orange juice, 1/2 cup fresh lime juice, 8 cloves minced garlic, 1/4 cup olive oil, 1 teaspoon dried oregano, and 1 teaspoon ground cumin in a medium bowl.
4. Spread the 1 large sliced onion evenly across the bottom of your slow cooker.
5. Place the seasoned pork shoulder on top of the onion layer.
6. Pour the citrus-garlic mixture directly over the pork, making sure it coats the top and sides.
7. Tuck the 2 bay leaves into the liquid around the pork.
8. Cover the slow cooker and cook on LOW for 8 hours. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
9. Check that the pork reaches an internal temperature of 195°F using a meat thermometer inserted into the thickest part.
10. Transfer the cooked pork to a large cutting board and let it rest for 15 minutes. (Tip: Resting allows juices to redistribute throughout the meat.)
11. While the pork rests, skim excess fat from the surface of the cooking liquid in the slow cooker.
12. Use two forks to shred the pork completely, discarding any large fat pieces.
13. Return the shredded pork to the slow cooker and stir to coat with the remaining sauce. (Tip: For crisper edges, spread shredded pork on a baking sheet and broil for 3-5 minutes before serving.)

Get ready for pork that falls apart at the touch of a fork, with a perfect balance of tangy citrus and punchy garlic. The texture is incredibly juicy yet sturdy enough to pile high on sandwiches or over rice. I love serving it Cuban-style with black beans and plantains, or stuffing it into warm tortillas for next-level tacos.

Southern-Style Boston Butt with Sweet and Smoky Rub

You know that feeling when you want barbecue but don’t have all day? This Southern-style Boston butt delivers that slow-cooked flavor without the marathon cook time. It’s perfect for weekend gatherings or when you’re craving something special.

Ingredients

– 1 (5-7 lb) Boston butt pork shoulder
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp kosher salt
– 1 tsp black pepper
– 1 tsp cayenne pepper
– 1/2 cup apple cider vinegar
– 1/4 cup yellow mustard

Instructions

1. Preheat your oven to 300°F.
2. Pat the Boston butt completely dry with paper towels.
3. Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper in a small bowl.
4. Rub the spice mixture evenly over all surfaces of the pork shoulder.
5. Let the seasoned pork rest at room temperature for 30 minutes.
6. Place the pork fat-side up in a large roasting pan.
7. Roast at 300°F for 4 hours.
8. Whisk together apple cider vinegar and yellow mustard in a small bowl.
9. Brush the vinegar-mustard mixture over the pork.
10. Continue roasting for another 2-3 hours until the internal temperature reaches 195°F.
11. Remove from oven and let rest for 30 minutes before shredding.
12. Use two forks to pull the pork apart into shreds.

Let this pork shine on its own or pile it high on buns with coleslaw. The meat stays incredibly juicy while developing that perfect bark from the sweet and smoky rub. Leftovers make amazing breakfast hash or quesadilla fillings for days.

Pork and White Bean Stew with Roasted Vegetables

Even when you’re short on time, this hearty stew comes together beautifully. You’ll love how the tender pork and creamy white beans soak up all those roasted vegetable flavors. It’s the perfect cozy meal for a busy weeknight.

Ingredients

• 1.5 lbs pork shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 (15 oz) cans white beans, drained
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 lb potatoes, cubed
• 1 red bell pepper, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss potatoes and red bell pepper with 1 tablespoon olive oil, then spread them in a single layer on the baking sheet.
3. Roast the vegetables for 25 minutes until they develop golden edges and become tender.
4. While vegetables roast, season pork cubes generously with salt and pepper on all sides.
5. Heat remaining olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Brown the pork in a single layer for 4-5 minutes per side until deeply golden, working in batches to avoid crowding.
7. Transfer browned pork to a plate, leaving any rendered fat in the pot.
8. Add onion, carrots, and celery to the pot, cooking for 6-8 minutes until softened.
9. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
10. Return pork to the pot along with any accumulated juices.
11. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
12. Add thyme and smoked paprika, then bring to a simmer.
13. Reduce heat to low, cover, and simmer gently for 45 minutes until pork is fork-tender.
14. Stir in white beans and roasted vegetables, heating through for 5 minutes.
15. Finish with fresh parsley and adjust seasoning with salt and pepper.

Rich and comforting, this stew delivers meltingly tender pork against creamy beans and sweet roasted vegetables. The smoked paprika adds subtle depth while the fresh parsley brightens everything up. Try serving it over crusty bread to soak up every last bit of the flavorful broth.

Carolina Pulled Pork with Vinegar-Based Sauce

Did you know that Carolina pulled pork is one of those dishes that just screams comfort? You get tender, slow-cooked pork with a tangy vinegar sauce that cuts through the richness perfectly. It’s easier to make than you might think, and the results are absolutely worth the wait.

Ingredients

– 4 lb pork shoulder
– 2 tbsp brown sugar
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp red pepper flakes
– 1 tsp hot sauce

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder dry with paper towels to help the seasoning stick better.
3. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.
4. Rub the seasoning mixture evenly over all sides of the pork shoulder.
5. Place the pork shoulder in a large roasting pan, fat side up.
6. Cover the pan tightly with aluminum foil to lock in moisture.
7. Roast the pork in the preheated oven for 4 hours.
8. Remove the foil and continue roasting for another 1–2 hours, until the internal temperature reaches 195°F and the meat shreds easily with a fork.
9. While the pork is roasting, make the sauce by combining the apple cider vinegar, ketchup, Worcestershire sauce, red pepper flakes, and hot sauce in a saucepan.
10. Bring the sauce to a simmer over medium heat, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
11. Once the pork is done, let it rest for 20 minutes to allow the juices to redistribute.
12. Use two forks to shred the pork into bite-sized pieces, discarding any large fat pockets.
13. Toss the shredded pork with half of the vinegar sauce, adding more to taste if desired.
Here’s the best part: the pork turns out incredibly tender and juicy, with a smoky-sweet flavor from the rub and a sharp, tangy kick from the vinegar sauce. Try piling it high on soft buns with a crunchy coleslaw on top, or serve it over rice for a simple, satisfying meal.

Garlic and Rosemary Boston Butt with Potatoes

Hey, you know that feeling when you want something impressive but don’t want to fuss all day? Here’s a garlic and rosemary Boston butt with potatoes that basically cooks itself while making your house smell incredible.

Ingredients

• 4 lb Boston butt
• 2 tbsp olive oil
• 6 garlic cloves
• 3 tbsp fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lb Yukon gold potatoes
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 325°F.
2. Pat the Boston butt dry with paper towels for better browning.
3. Rub the pork all over with olive oil.
4. Mince the garlic cloves finely.
5. Chop the fresh rosemary leaves.
6. Mix the garlic, rosemary, salt, and black pepper in a small bowl.
7. Rub this seasoning mixture evenly over the entire surface of the pork.
8. Cut the potatoes into 2-inch chunks.
9. Arrange the potato chunks in a single layer in a roasting pan.
10. Place the seasoned pork on top of the potatoes.
11. Pour the chicken broth around the potatoes in the pan.
12. Cover the pan tightly with aluminum foil.
13. Roast for 3 hours at 325°F.
14. Remove the foil and continue roasting for 45 minutes to crisp the exterior.
15. Check that the internal temperature reaches 195°F using a meat thermometer.
16. Remove the pan from the oven and let the pork rest for 20 minutes before shredding.
17. Shred the pork using two forks, pulling against the grain.
18. Toss the shredded pork with the pan juices and potatoes.

Oh my goodness, the pork becomes so tender it practically melts apart, while the potatoes soak up all those garlicky rosemary flavors. Serve it piled high on toasted buns for killer sandwiches, or alongside a simple green salad for a complete meal that’ll have everyone asking for seconds.

Crock Pot Boston Butt with Chipotle Pepper Sauce

Gosh, you know those days when you want something incredibly flavorful but don’t want to spend hours in the kitchen? This Crock Pot Boston Butt with Chipotle Pepper Sauce is your answer—it’s the kind of hands-off recipe that fills your home with amazing smells and delivers tender, juicy pork every single time.

Ingredients

– 4 lb Boston butt pork roast
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup chicken broth
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup adobo sauce from can
– 1 tbsp brown sugar
– 1 tsp ground cumin
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

Instructions

1. Pat the 4 lb Boston butt pork roast completely dry with paper towels. 2. Rub 1 tbsp olive oil evenly over all sides of the pork roast. 3. Season the pork roast with 1 tsp kosher salt and 1/2 tsp black pepper, pressing the seasoning into the meat. 4. Place the seasoned pork roast fat-side up in your slow cooker. 5. In a small bowl, whisk together 1 cup chicken broth, 2 minced chipotle peppers, 1/4 cup adobo sauce, 1 tbsp brown sugar, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder until well combined. 6. Pour the sauce mixture around the pork roast in the slow cooker, being careful not to pour over the top. 7. Cover the slow cooker and cook on low heat for 8 hours. 8. After 8 hours, check that the pork reaches an internal temperature of 195°F and shreds easily with two forks. 9. Transfer the pork to a large bowl and shred completely using two forks. 10. Skim excess fat from the sauce remaining in the slow cooker using a spoon. 11. Return the shredded pork to the slow cooker and stir to coat with the sauce. 12. Cook on high for an additional 20 minutes to allow the flavors to meld. Could there be anything better than that perfect balance of smoky chipotle heat and sweet brown sugar? The pork becomes so incredibly tender it practically melts in your mouth, while the sauce adds just the right amount of kick. Try piling this onto soft buns for killer sandwiches, or serve it over rice with a side of cooling coleslaw to balance the spice.

Conclusion

Unleash incredible flavor with these 33 crock pot Boston butt recipes that make weeknight dinners effortless and special occasions memorable. We hope you find new family favorites among these delicious options! Share which recipe you loved most in the comments below, and don’t forget to pin this collection to your Pinterest boards for easy meal planning.