Crock Pot Roast Pork Butt
- Season the pork butt well with salt and pepper, or with a rub made from spices like salt, pepper, brown sugar, chili powder, garlic and paprika.
- Add 1/2 to 1 cup apple juice, white wine or broth to crock pot.
Sear the pork roast in a bit of hot oil in a saute pan until all sides are evenly browned. This extra step isn't absolutely necessary, but it adds flavor and helps seal in the juices.
Place the pork butt in the Crock-Pot. Most slow cookers can accommodate a roast between 5 and 8 pounds. Cook larger roasts in the oven or cut them in half. You must add liquid to a slow cooker or the roast will dry out as it cooks. Add 1/2 to 1 cup apple juice, white wine or broth. Put the lid on the slow cooker and cook on the low setting for 8 to 10 hours. The connective tissue in the roast begins to break down when the internal temperature reaches 160 degrees Fahrenheit, but don't be afraid to let the temperature go up to 185 F. As long as you keep liquid in the cooker, the roast won't dry out. Add a bit more liquid if necessary.
Once the roast is fork tender, transfer it to a carving board. Let it rest for 20 to 30 minutes, or until it's cool enough to handle. Serve it in chunks or use tongs to shred it.