Growing up in the south, I’m pretty familiar with pork barbecue. I’m also familiar with the fact that most commercially available versions from barbecue places have high fructose corn syrup or other non-foods in their sauce.
Boston butt is one of the easiest cuts of pork to cut and it is also one of the cheapest to buy. I’ve been able to find Boston butt from pastured pork at great prices, and slow cooking this recipe makes it incredibly tender. It’s also an easy recipe to make on days when you are out of the house all day and need dinner to be ready when you get home.
For our family, one Boston butt will easily spread to 3-4 meals of leftovers and the kids love it. We’ve even done barbecue omelets with leftovers. If you’ve never tried Boston butt before, I’d encourage you to try this recipe.
Slow Cooker Boston Butt Recipe
Ingredients
- 2 large sweet onions
- 4-5 pound Boston butt roast
- 1 TBSP chili powder
- 1 TBSP paprika
- 1 TBSP garlic powder
- 1 TBSP sea salt
- 1 TBSP celery salt
- 1 TBSP basil
- 1 tsp black pepper
- 1 15 oz can crushed pineapple, or one whole fresh pineapple
- ¼ cup apple cider vinegar
- 2 cups barbecue sauce
Instructions
- Thinly slice the onions and place them in the bottom of a 6-quart or larger slow cooker.
- Rinse the Boston butt and place it on top of the onions.
- Sprinkle with spices.
- Pour the whole can of pineapple over it. If using fresh pineapple, peel, core, and thin chop the pineapple and place over pork.
- Add the apple cider vinegar.
- Put the lid on the slow cooker and cook on low for 10-12 hours or until fork tender. Don't open until at least 8 hours and then check for tenderness.
- Shred with two forks to make pulled pork and top with barbecue sauce if using.
Notes
Nutrition
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