Slow Cooker Boston Butt

An easy slow-cooker barbecue recipe with flavors of pineapple and spices. From:

Yield: 8 servings
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  • 1 - 4 to 5 pound(s) Boston Butt
  • 1 - 15 ounce(s) Can (or 1 whole) pineapple
  • 1 tablespoon(s) chili powder, paprika, garlic powder, salt, celery salt, basil
  • 2 large sweet onions
  • 1 teaspoon(s) crushed black pepper
  • 1/4 cup(s) apple cider vinegar
  • 2 cup(s) barbecue sauce (optional - no high fructose corn syrup)


  1. Thinly slice onions and place in bottom of a 6-quart or larger slow-cooker.
  2. Rinse the boston butt and place on top of the onions.
  3. Sprinkle with spices and pour the whole can of pineapple juice over it. If using fresh pineapple, peel core and thin chop the pineapple and place over pork.
  4. Put lid on crock pot 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.
  5. Shred with two forks to make pulled pork and top with barbecue sauce if using…
October 2013

This recipe is a personal recipe added by healthyNfast and has not been tested or endorsed by MyRecipes.

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