Having grown up and living in the South, I know quite a bit about pork barbecue. I am also aware that most barbecue places use high fructose corn syrup and other non-food sources. This Boston Butt Pork Roast recipe avoids all that and uses delicious whole food ingredients for the best flavor.
Boston butt is one of the easiest cuts of pork to cut and one of the most affordable. I was able to find Boston butt at a good price from free range pork, and slow cooking it for this recipe made it incredibly tender. Crockpot Boston Rump Roast is an easy recipe for days when you’ll be out of the house all day and need to make dinner when you get home. The house is full of children and teenagers playing sports that happen a lot around here!
How to Serve a Boston Butt Roast
My family can eat one Boston Butt Roast for about 3 meals with leftovers. It’s a delicious source of protein and tastes great on its own or in other dishes. We made a barbecue omelette with the leftovers. It tastes great in tacos or in protein-rich salads.
I love it roasted with almost any type of potato or vegetable dish. You can eat it with sourdough bread, rice, or salad. Try it with sweet potato fries, savory stuffed sweet potatoes, and roasted Brussels sprouts. Tip: Cook whole roasted sweet potatoes in batches for a quick meal out of the fridge. Top with Boston Rump BBQ and you have an easy meal!
Use leftovers in tacos, nachos, baked potatoes, lettuce wraps, or breakfast hash.
Tips for the Best Boston Rump Roast Recipe
For best flavor and tenderness, keep any leftover juice in the leftover juice. If you need to freeze it, freeze it with the liquid. This protects the texture when thawed.
If there is too much liquid after cooking, this is an easy fix. Boil, stirring occasionally, for 10 to 20 minutes, until it reduces and appears shiny and slightly thick. It should coat the spoon without dripping like soup.
This recipe is great for meal prep. Use leftovers for tacos, nachos, baked potatoes, lettuce wraps, or breakfast hash.
Slow Cooker Boston Butt Recipe
Easy slow cooker Boston Butts with flavorful spices, fruity pineapple, and smoked barbecue.
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Thinly slice the onion and place in the bottom of a 6-quart or larger slow cooker.
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Rinse the Boston butts and place them on top of the onions.
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Sprinkle with spices.
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Pour the entire can of pineapple on top. If using fresh pineapple, peel, core and slice the pineapple and place on top of the pork.
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Add apple cider vinegar.
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Cover the slow cooker and cook over low heat for 10 to 12 hours or until fork tender. Do not open the door until at least 8 hours and check to see if it is soft.
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?After cooking, tear the pork into small pieces.
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Spoon ½ to 1 cup of the cooking liquid into the barbecue sauce and simmer for 5 to 10 minutes. Pour the liquid back into the pork and stir well.
Nutrition Facts
Slow Cooker Boston Butt Recipe
Amount per serving
calorie 585
Calories from Fat 277
% Daily Value*
province 30.8g47%
11.3g saturated fat71%
cholesterol 167mg56%
sodium 1196mg52%
carbohydrate 30.9g10%
1.9g fiber8%
23.9g sugar27%
protein 44.1g88%
*Percent Daily Values are based on a 2000 calorie diet.
Enjoy leftovers for breakfast on top of a salad or in an omelet!
Instant Pot Boston Butt Recipe
The recipe above is for a slow cooker Boston Butt, but it can be easily modified to fit your Instant Pot.
Instant Pot Instructions
- Turn your Instant Pot into a sauté. Add a little oil and cook until the sliced onions are soft, 3 to 4 minutes. Click Cancel.
- Place the Boston Butt Roast on top of the onions. Sprinkle all the spices evenly.
- Pour the mashed (or freshly chopped) pineapple and apple cider vinegar over the pork. Add ½ cup water or broth to help the Instant Pot come to pressure.
- Close the lid and set the valve to sealing. Cook on high pressure for 75 minutes. Let the pressure release naturally for 20 to 30 minutes and then release the remaining pressure.
- Take out the pork and shred it with two forks.
- Switch the Instant Pot back to Sauté and simmer the cooking liquid until slightly thickened, 10 to 15 minutes.
- Add barbecue sauce and simmer for 2 to 3 minutes.
- Return the shredded pork to the pot, toss to coat, and serve.
Are you a barbecue fan? What is your secret recipe? Please share below!
