We don’t eat a whole lot of pork around here. I bought a pork picnic on sale a couple years ago and then had no idea what to do with it (neither did anyone else I asked), so I tend to stick with my familiar standbys. But last year our neighbors moved across the country and cleaned out their freezer before they left, and I was the lucky recipient of a Boston Butt roast. A large one. It took up quite a lot of space in my freezer for quite a long time (and I don’t have a very large freezer). Finally, I had to do something with it.
Problem: I have never cooked a Boston Butt before.
Solution: Google it.
Of course, simply googling “Boston Butt recipes” gives you thousands of results. No one has time to look at them all, so how is one to decide which is best? When you are dealing with eight pounds of pork that will feed two people for a long time, you want to make sure it turns out good.
Well, after skimming a dozen or so recipes, I had had enough and just picked one. It only had a few ingredients, I had all the ingredients in my cupboards, and it used the slow cooker. Win. Hopefully. As long as it tasted good.
I thawed my Boston Butt, mixed the seasoning, rubbed it on, chopped up the onion, and put it all in the crockpot, hoping it would turn out good, and thankful that if it didn’t, I hadn’t spent the money on it anyway.
Eight hours later, it was done, and it was good. The hubby agreed. He didn’t even put barbecue sauce on it.
Slow-Cooker Boston Butt (aka Easy-Peasy Pork)
The recipe calls for a 4 1/2 pound roast, but I’ve made this three times, and every roast was a different size. I’ve adjusted the seasonings based on the size, but it’s not an exact science – rough estimates work.
4-1/2 pound Boston Butt roast
2 tsp. seasoning salt
2 tsp. garlic powder
2 tsp. pepper
3/4 cup roughly chopped onion
Mix seasoning and rub it all over roast. Place roast in slow cooker. Add onions on top. Cook 6-8 hours. Shred meat and enjoy.
Note: This makes a lot, so I usually freeze several bags of it. I’ll thaw one and then stick the pork in the oven in a covered dish for 20-30 minutes, and it’s just as good as the first time.