Growing up and living in the south, I’m pretty familiar with pork barbecue. I’m also familiar with the fact that most barbecue places rely on high fructose corn syrup and other non-foods in their sauce. This Boston butt pork roast recipe avoids all that and simply uses delicious, whole food ingredients for the best taste.
Boston butt is one of the easiest cuts of pork to cut and it’s also one of the most affordable. I’ve been able to find Boston butt from pastured pork at great prices, and slow cooking this recipe makes it incredibly tender. Boston butt roast in the Crockpot is also an easy recipe on days when you’re out of the house all day and need dinner to be ready when you get home. With a houseful of kids and teens in sports that happens a lot around here!
For our family, one Boston butt roast lasts for about 3 meals with all of the leftovers. It’s a tasty source of protein and tastes good on its own, or repurposed into other dishes. We’ve done barbecue omelets with the leftovers. It also tastes great in tacos or for a protein-rich salad.
I like the roast alongside almost any kind of potato or vegetable dish. It’s also great with some sourdough bread, rice, or salad. Try it with some sweet potato fries, savory stuffed sweet potatoes, or roasted Brussel sprouts. Here’s a tip: batch cook some roasted whole sweet potatoes to pull out of the fridge for a fast meal. Throw some Boston butt roast BBQ on top and you’ve got an easy meal!
Use leftovers for tacos, nachos, baked potatoes, lettuce wraps, or breakfast hash.
Store any leftovers in the remaining juices for the best flavor and tenderness. If you ever need to freeze it, freeze it with the liquid too. This protects the texture when it thaws.
If there’s too much liquid for you after cooking, then there’s an easy fix. Simmer for 10–20 minutes, stirring occasionally, until it reduces and looks glossy and slightly thick. It should coat a spoon, not run like broth.
This recipe is great for meal prepping. Use leftovers for tacos, nachos, baked potatoes, lettuce wraps, or even breakfast hash.
An easy slow cooker Boston Butt with flavorful spices, fruity pineapple, and smoky barbecue.
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.
?After cooking, shred the pork.
Spoon out ½ -1 cup cooking liquid and simmer with the BBQ sauce for 5–10 minutes. Pour the liquid back into the pork and stir to coat.
Nutrition Facts
Slow Cooker Boston Butt Recipe
Amount Per Serving
Calories 585 Calories from Fat 277
% Daily Value*
Fat 30.8g47%
Saturated Fat 11.3g71%
Cholesterol 167mg56%
Sodium 1196mg52%
Carbohydrates 30.9g10%
Fiber 1.9g8%
Sugar 23.9g27%
Protein 44.1g88%
* Percent Daily Values are based on a 2000 calorie diet.
Try leftovers on top of salads or in omelettes for breakfast!
The recipe above is for slow cooker Boston butt, but you can easily modify it for the Instant Pot.
Are you a barbecue fan? What’s your secret recipe? Please share below!