This Boston Butt Pork Roast is cooked low and slow in a crockpot for 8-10 hours. You will be in awe at how tender, juicy and flavorful this cut of meat comes out. Add your favorite BBQ sauce and a couple pieces of Havarti Cheese or homemade coleslaw with pickled red onions and you have the perfect summertime sandwich.
Prep Time:10 minutes
Cook Time:8-10 hours
Total Time:8-10 hours
Yield:12 servings 1x
8– 9 lbs Boston Butt Pork Roast
1 tablespoon Chili Powder
1 teaspoon Cayenne Pepper
1 tablespoon Smoked Paprika
1 tablespoon Cumin
1 tablespoon Coriander
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
2 tablespoons Kosher Salt
1/2 tablespoon Ground Black Pepper
3 tablespoons packed Brown Sugar
1/2–3/4 cup Yellow Mustard
2 large Sweet Onions, quartered
6 large Garlic Cloves, crushed
A handful of Rosemary Sprigs
A handful of Thyme Sprigs
A Handful of Oregano Sprigs
1 cup Vegetable Broth
12 large Buns
Your Favorite BBQ Sauce with Havarti Cheese (optional)
Homemade Coleslaw with Pickled Red Onions (optional)
Combine all of the spices together in a small bowl.
Remove the Boston Butt Pork Roast from the Refrigerator and pat it dry with paper towels. Smear it with the yellow mustard.
Generously sprinkle the spice rub on top of the yellow mustard and let sit for 10 minutes to create a nice glaze.
Place the onions, garlic, and herbs in the bottom of the crockpot. Pour the vegetable broth over the vegetables and place the roast, fatty side up, on top of the vegetable.
Turn the crockpot to low and let cook for 8-10 hours depending on how big your roast is.
When the roast is falling apart and very tender, remove it from the crockpot and let sit on a large cutting board for 10 minutes. With two forks begin shredding from one section of the meat to another until all is shredded.
Serve a large heaping of pulled pork on a large bun (I love a pretzel or Hawaiian bun.) Add your favorite BBQ sauce and 2 slices of Havarti Cheese (optional) or homemade coleslaw and pickled red onions (optional).