Sloooooow Cooked Pork Butt Recipes

Steps:

• Sprinkle the pork butt generously with salt, black pepper and about a tablespoon ground cumin. Place in a slow cooker.
• In a medium bowl, whisk together the salsa, peanut butter and remaining tablespoon cumin. Pour into the slow cooker over the pork butt. Cook on low for 8 hours, or until fork tender.
• Remove the pork butt from the slow cooker and shred with 2 forks. Serve in bowls over the Mashed Potatoes, topped with a ladle of the cooking liquid from the slow cooker.
• Add the butter to a medium pot and place over medium-low heat. Once melted, add the garlic and cook until the garlic flavor is infused into the butter, 2 to 3 minutes. Add the mashed potatoes and mix to combine. Cook until the mashed potatoes are heated through, about 5 minutes. Top with the scallions and serve.

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Steps:

• 1) Place the pork butt on your cutting board, fat side up. Using a small, sharp knife, insert the tip into the fat side and make an incision, big and deep enough to insert one of the garlic slices well into the meat (you can use your pinky to push them all the way in). Continue inserting the garlic slices into the fat side until you use them all up. Make sure that they are as evenly spaced as possible. (This also works great for beef pot roasts).
• 2) Distribute the chopped onions over the bottom of your crock pot and add the water. Sprinkle the garlic powder over the water.
• 3) Turn your crock pot to high and wait until the water begins to bubble.
• 4) Place the pork butt into the water, fat side up.
• 5) Reduce heat to low. Pour the bottled beer over the top of the pork and sprinkle the basil and brown sugar over the wet surface.
• 6) Cook the pork butt on low for 8 to 10 hours until it starts to fall away from the bone. (If you went through the expense of buying a boneless pork roast, test it by using two forks and pulling the meat in different directions. If it separates easily, it's ready!).
• 7) Remove the roast from the crock pot and place it in a large bowl. Remove the fat first and discard (I give it to my dogs). Then, pull the meat away from the bone. Again, I use two forks because I don't want to have to wait until it's cool enough to pull apart with my fingers.
• 8) Pour the liquid out of your crock pot leaving the onions at the bottom. Drop the pulled meat into the crock pot and add the barbecue sauce. Cook on high for about one hour stirring well at first and then occasionally.
• 9) SERVE! (We love this stuff on onion Kaiser rolls with cheese).

Steps:

• Halve the garlic cloves and sage leaves. Using a paring knife, cut slits all over the pork butt, inserting a piece of garlic or a folded sage leaf into each slit. (I find it easiest to twist the knife a bit as I insert things into meat).
• Mix together the remaining ingredients and smear all over the pork butt. Set in a dish, cover tightly with plastic wrap and refrigerate 12 to 24 hours.
• Unwrap the pork and let it stand about 30 minutes on the counter.
• Place in a 4 to 5 1/2 qt slow cooker and cook for 9 hours, or until the meat is fork-tender, but not falling apart.
• Remove from cooker with tongs or wide spatula. Let rest 10 minutes, then carve into slices for serving.

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.