Living in the South means being surrounded by barbecue culture. It’s hard not to notice how many places load their sauces with high fructose corn syrup and other questionable ingredients. This Boston butt pork roast recipe changes the game by sticking with wholesome, simple ingredients for a truly satisfying flavor experience.
One of the best things about Boston butt is that it’s not only budget-friendly but easy to handle. I’ve discovered some fantastic deals on pastured pork, and slow cooking transforms this cut into something incredibly tender. If you’re juggling a hectic schedule with kids and after-school activities, cooking this roast in a Crockpot works perfectly. You can leave it to do its thing while you’re out, and return home to a delicious dinner waiting for you.
How to Serve Boston Butt Roast
This roast typically provides enough for three meals, making it a fantastic option for families. It offers a hearty source of protein that’s delicious on its own or versatile enough to create new meals from leftovers. My family enjoys barbecue omelets made with any remaining roast. It also shines in tacos or as a hearty addition to a salad.
I often pair the roast with a variety of side dishes. It complements potatoes, roasted vegetables, sourdough bread, rice, or a refreshing salad. For something a little different, try it alongside sweet potato fries, stuffed sweet potatoes, or roasted brussels sprouts. Here’s a handy tip: batch cook whole sweet potatoes as a quick meal option. Just add BBQ Boston butt on top for a delectable dish.
Leftovers can work wonders in tacos, nachos, baked potatoes, lettuce wraps, or a breakfast hash.
Tips For the Best Boston Butt Roast Recipe
To keep flavors and tenderness intact, store any leftovers in their cooking juices. If you need to freeze them, preserving the liquid is crucial to maintaining texture during thawing.
If the final dish is too liquidy, simply simmer the sauce for 10-20 minutes, stirring occasionally until it thickens to a glossy consistency. It should coat a spoon rather than flow like broth.
This recipe is also fantastic for meal prepping. Utilize leftovers in tacos, nachos, baked potatoes, or even breakfast hash.
Slow Cooker Boston Butt Recipe
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 the 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 30.8g 47%
Saturated Fat 11.3g 71%
Cholesterol 167mg 56%
Sodium 1196mg 52%
Carbohydrates 30.9g 10%
Fiber 1.9g 8%
Sugar 23.9g 27%
Protein 44.1g 88%
* Percent Daily Values are based on a 2000 calorie diet.
Try leftovers on top of salads or in omelettes for breakfast!
Instant Pot Boston Butt Recipe
If you prefer a quicker method, this recipe adapts easily for the Instant Pot.
Instant Pot Instructions
- Set the Instant Pot to Sauté. Add a splash of oil and cook the sliced onions for 3–4 minutes until softened. Press Cancel.
- Place the Boston butt roast on top of the onions. Sprinkle evenly with all the spices.
- Pour the crushed (or fresh chopped) pineapple and apple cider vinegar over the pork. Add ½ cup of water or broth to help the Instant Pot build pressure.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 75 minutes. Let the pressure release naturally for 20–30 minutes, then release any remaining pressure.
- Remove the pork and shred with two forks.
- Switch the Instant Pot back to Sauté and simmer the cooking liquid for 10–15 minutes until it’s slightly thickened.
- Stir in the barbecue sauce and let it simmer for another 2–3 minutes.
- Return the shredded pork to the pot, mix well, and serve.
Are you passionate about barbecue? What’s your favorite recipe? Please share your thoughts below.
