Crock Pot Roast Pork Butt Recipe 55

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SLOW COOKER PULLED PORK ROAST

This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 10h10m

Yield 8

Number Of Ingredients 16



Slow Cooker Pulled Pork Roast image

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.

Nutrition Facts : Calories 503 calories, Carbohydrate 49.3 g, Cholesterol 78.2 mg, Fat 22.8 g, Fiber 2 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 934.4 mg, Sugar 11.5 g

1 (3 1/2) pound pork butt roast
1 tablespoon chili powder
1 tablespoon vegetable oil
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon allspice
½ teaspoon salt
2 cloves garlic, minced
1 ½ cups Heinz Tomato Ketchup
1 cup Heinz® Apple Cider Vinegar
½ cup fancy molasses
⅓ cup Heinz® Mustard
2 teaspoons cornstarch
Soft rolls

CROCK POT PORK BUTT ROAST

This recipe came from the recipe book that came with my rival crock pot. I have lost my recipe book so am writing this from memory and experience. This is a wonderful recipe for a tasty, inexpensive, and really easy pork roast. This recipe is for pork butt (shoulder) roast. I do not know if it would work for pork loin or tenderloin roast because they don't have enough fat and may become tough.

Provided by shannon albritton

Categories     Pork

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 6



Crock Pot Pork Butt Roast image

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.

Nutrition Facts : Calories 312.4, Fat 21.4, SaturatedFat 7.4, Cholesterol 89.8, Sodium 486.2, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 26.4

3 -4 lbs boneless pork butt (shoulder)
1/4 cup soy sauce
1 large yellow onion
salt and pepper
any other dry seasoning, your family likes (i use season salt, lemon pepper, garlic powder, onion powder and cayenne pepper)
1/2 cup water

SLOW COOKER PORK ROAST

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17



Slow Cooker Pork Roast image

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

SIMPLE CROCKPOT BOSTON PORK BUTT

This is a simple recipe for Boston Pork Butt. If you want to add other seasonings please do so after cooking.But first try it the way it's cooked then you can season it according to your tastes.Posted to this site on August 29th 2010. Previously posted to RecipeZaar.

Provided by Rose Daly

Categories     Pork

Time 8h10m

Number Of Ingredients 5



Simple Crockpot Boston Pork Butt image

Steps:

  • 1. Take all the dry ingredients and mix together,then rub mix evenly over roast.
  • 2. Place into crockpot then cover with onions, and cook on low for 6 to 8 hours depending on how hot your crockpot runs.
  • 3. Remove roast, using two forks shred meat to blend in onions.At this time taste to see if you need to adjust seasonings.

4 1/2 lb boston butt pork roast
3/4 c roughly chopped sweet onion
2 tsp garlic powder
2 tsp ground black pepper
2 tsp seasoned salt

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