This is a great SIMPLE recipe which gives you what is essentially pulled pork, to which you can add a vinegary or tomato-based BBQ sauce, or go Asian with soy and wine vinegar and green onions--the possibilities are endless. Keep some frozen in a flattened bag for quick-thaw emergency meals.
Slow-Cooker Pork Butt Roast
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- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston butt)
- 1 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 tablespoons olive oil
- 1. Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
- 2. Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
- 3. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.
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