Boston Butt in a Crock Pot

[drew]

Is there anything else I need to do beside add 1 cup of broth or water and cook on low for 10-12 hours?

 

[wakegrrl]

I use a vinegar-based barbecue sauce as the liquid, and probably don't use quite that much, but that's basically how I do it.

 

[drew]

Shit, I'm out of George's. To the Food Lion!

 

[Wuffey]

Raise it off the bottom with something. Cut up apples is what I use. You don't want it boiling in the sauce. Cut up Onions work as well.

 

[SkinsNDeacs]

I can't wait for it to get cooler. During the Fall and Winter I slow cook every Sunday.

 

[DeaconPeach]

Onions or onion soup mix with your broth

 

[deacphan]

Use mojo instead of BBQ for a different flavor.

 

[marquee moon]

Theres a good recipe that involves simmering it in milk forever

 

[DemonDEKEn]

I'm disappointed. I thought this was a thread about Roger Clemens.

 

[dot com]

8 posts and this still hasn't turned NSFW. You all disappoint me.

 

[DeaconCav06]

Vinegar, crushed tomatoes, crushed red pepper flakes.

 

[drew]

I cannot believe moon hasn't started a thread called Crock Pot in a Boston Butt.

 

[marquee moon]

I cannot believe moon hasn't started a thread called Crock Pot in a Boston Butt.

Instead, I gave you a suggestion how to cook that butt in a non redneck way. Don't let one tag go to your head!

 

[BooBooBooBird]

2 Small Yellow Onions
2 Tbsp. Light Brown Sugar
1 Tbsp. Paprika
2 Tsp. Salt
½ Tsp. Black Pepper
4-6 LB Pork Butt

Quarter onions and place at bottom of Crock-Pot stoneware. Combine the 4 spices. Rub the mixture all over the pork. Place pork over the onions in the stoneware. This will cook for 10-12 hours on low heat.

Sauce

¼ Cup of Apple Cider Vinegar
4 Tsp. Worcestershire Sauce
1 ½ Tsp. Red Pepper Flakes
1 ½ Tsp. Sugar
½ Tsp. Garlic Salt
¼ Tsp. Cayenne Pepper
½ Tsp. Dry Yellow Mustard

Combine all the ingredients very well. Pour half of the sauce over the butt before cooking. Save the other half. Pour remaining sauce over the pork 30 minutes before it is finished cooking.

Make another batch of the sauce.

Upon finishing cooking, pull the pork from the Crock-Pot. Take a regular fork and literally pull the pork. This will cause shredding. Place the shredded pork into a Pyrex that can be sealed. Take the second batch of sauce and pour it over the pork. Put into the oven at 200 degrees for about 15-20 minutes, just to warm the cue.

This will keep for 4-5 days if covered and put into the fridge.

You're welcome

 

[DeacWatcher]

Banana peppers across the top. YUM!!

 

[Deacfan2009]

I've always just cooked it in Root Beer. It adds a nice sweetness. After about 6-8 hours, I pull it out and drain the root beer. Then let it cook with whatever BBQ sauce I've chosen (homemade, or if I'm lazy I'll sometimes use store bought).

 

[tsywake]

 

[wfudkn]

Does the crock pot give you the nice burnt, crunchy pieces? I cooked one in an enameled cast iron pot in the over at 300 degrees for 6.5 hours two weeks ago and it was incredible. The burnt edges were sublime. In case anyone's interested, here's the recipe:

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
5 to 7 pound pork shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2-3 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork.

Preheat the oven to 300 degrees F.

Put the pork in an enameled cast iron dutch oven (covered) and bake for about 6 hours. Basically, roast the pork until it's falling apart.

To make the BBQ sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, pull the pork. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

 

[DeaconCav06]

TSY, any advice on an introductory smoker? I'm finally moving to a house with a yard so I won't be restricted in my grilling.

 

[tsywake]

I'll bump the smoking food thread, and we can discuss it there.