The crockpot I own usually only gets used for making stock. However occasionally I do a pork roast (Boston Butt, pork shoulder) in it. When I do, we will make one meal of it and use the rest of it for pulled pork.
Because I like a nice brown roast I always brown it well before putting it in the crockpot. However this step is not necessary if you are short of time or just don’t want to mess with it. The slow cooker allows you to cook the roast slowly for a long time which is what makes a Boston Butt roast tender. So dig out that slow cooker you have stashed away and give this a try. This works well in the Holiday Season as it can cook while you are doing other things and enjoying your guests.
Crock Pot Pork Roast
1 large sweet onion cut in slices
2 ½ to 3 pound boneless pork shoulder roast (Boston Butt)
2 Tablespoons garlic-oregano-red pepper seasoning blend*
1 teaspoon kosher salt
1 (10 ½ ounce can chicken broth
Place onions in a 6 quart slow cooker. Rub roast with the seasoning blend and salt; place roast on the sliced onions. Pour broth over roast. Cover and cook on LOW 6 to 8 hours or until meat shreds easily with a fork.
Transfer roast to a cutting board. If you want a meal first slice the amount you are going to need and then with two forks removing any large pieces of fat shred with two forks. Remove the onions with a slotted spoon and serve with the pork.*The recipe was tested with McCormick Grill Mates Seasoning.