Simple Crockpot Boston Pork Butt Food

CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK

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.

SIMPLE CROCKPOT BOSTON BUTT

Steps:

• Sprinkle seasonings evenly over meat, and top with onions.
• Place in crockpot, and cook on low for 8 hours.

MOLASSES VINEGAR PORK BUTT

Steps:

• Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.
• Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.
• Sprinkle the meat with the rub, turning the pieces to coat evenly.
• Cover and cook on HIGH for 5-6 hours or on LOW for 10-12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
• Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
• Pull the meat into strands; serve with the warm meat juices;.

UNBELIEVABLE CROCKPOT APPLE/ONION PORK BUTT

Steps:

• Place pork butt in crockpot. Stuff as many onion chunks as you can all around pork butt. Fill to cover with apple juice. Sprinkle with fresh cracked black pepper. Cook all night on high for lunch. Start early in the morning and cook all day for dinner.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

SIMPLE CROCKPOT BOSTON PORK BUTT

Steps:

• Take all the dry ingredients and mix together,then rub mix evenly over roast.
• Place into crockpot then cover with onions, and cook on low for 6 to 8 hours depending on how hot your crockpot runs.
• Remove roast, using two forks shred meat to blend in onions.At this time taste to see if you need to adjust seasonings.