Crock-Pot Boston Butt Shoulder for Pulled Pork
- 5 lbs boston butt
- 1/3 cup yellow mustard
- 1/2 cup your favorite barbecue rub (your favorite kind)
Rinse roast and remove as much fat from the outside as is practical.
Dry the roast and slather with mustard.
Add enough rub to cover the roast evenly (don't be stingy).
Using hands, rub the spices and mustard into the roast on all sides.
Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
Place the roast into the crock pot and set on low.
Cook the roast until it is 190 to 200F internal temperature.
During the dook, the liquids collected may be removed and chilled for defatting.
Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time.
Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
Wet the roast with a portion of the defatted juices and mix.
Serve with your favorite sauce, applied on the side or on top for sandwiches.