Boston Butt Crockpot Recipe
This Boston Butt Crockpot Recipe transforms a tough cut of pork into melt-in-your-mouth, flavorful pulled pork with minimal effort. Perfectly slow-cooked with a savory spice rub, it's versatile for sandwiches, tacos, salads, and more — making dinner effortless and delicious.
Equipment
- Crockpot
- skillet, optional for searing
- Fork
Ingredients
- 3-4 lb Boston Butt (Pork Shoulder)
- 2 tbsp Paprika
- 1 tbsp Brown Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 cup Chicken Broth (or Apple Cider Vinegar for tangier flavor)
- BBQ Sauce optional, for serving and mixing
Instructions
- In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, dried oregano, dried thyme, chili powder, cumin, salt, and black pepper. Mix well to form the spice rub.
- Pat the Boston butt dry with paper towels. Generously rub the spice mixture all over the pork, massaging it in thoroughly for full flavor infusion.
- Optional: Sear the pork in a skillet over medium-high heat for 2-3 minutes per side until browned for extra flavor.
- Place the seasoned Boston butt in the crockpot.
- Pour the chicken broth (or chosen substitute) around the pork, avoiding pouring directly on top of the spice rub.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is tender and easily shredded with a fork.
- Remove the pork from the crockpot and shred it using two forks. Discard any excess fat.
- Optional: Mix shredded pork with BBQ sauce, or return it to the crockpot with sauce and cook on low for an additional 30 minutes to meld flavors.
- Serve the pulled pork on buns, tacos, salads, baked potatoes, or your favorite sides and enjoy!
Notes
This recipe is versatile and can be easily adjusted according to taste preferences, including using alternate liquids or spice mixes. Perfect for busy schedules with a set-it-and-forget-it approach.