Crock Pot Pork Butt Roast Recipes

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Season both sides of pork roast with your choice of dry seasonings.
• In a shallow roasting pan brown the roast under the broiler about 5 minutes on each side or you can brown on top the stove in a cast iron skillet with a touch of oil.
• This step enhances the flavor and seals the juices in the meat, and renders any excess fat from the roast.
• While roast is browning, slice large onion into thick slices and separate into rings.
• Place 1/2 of the rings in the bottom of the crock pot.
• Take the browned pork roast and place on top of the onion rings in the crock pot then cover with the other half of the onion rings.
• Pour the 1/4 cup soy sauce over the top of roast, then pour the 1/2 cup water on sides of roast.
• Cook on low for 8-10 hours or on high for 5 hours.
• You may have leftovers depending on family size and is great for sandwiches!
• Meat should be falling apart.

Steps:

• Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
• Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
• Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.