What Is Pork Butt?
While saying pork butt is more fun for kids (trust me) than pork shoulder, they are in fact the same thing. The name supposedly has to do with the fact that pork used to be stored in barrels which were called “Butts”. This is not a sure thing, though – there are skeptics. I heard another theory a while back about how the butts of rifles were held against the shoulder when firing, but for the life of me I cannot remember where. ANYway.
Pork Butt is also often labeled Boston Butt. It comes from the upper part of the shoulder from the front leg of the animal. It is the most common cut or pork used to make pulled pork, which is essentially what this recipe is, albeit with some a twist on the seasonings.
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Cooking Pork Butt in the Slow Cooker
When you remove the meat from the slow cooker it may start to fall apart, which is fine. Let the meat sit for about 15 minutes. When the pork has finished sitting, use two forks or your fingers to pull the pork apart into chunks as small or large as you like.
You can serve it as is, or serve it with warmed tortillas and whatever toppings you like and let everyone assemble soft tacos.
Think about salsa or pico de gallo, sliced scallions, cotija cheese, fresh cilantro leaves, and lemon or lime wedges. This is a very happy making meal.
What to Serve with Slow Cooker Pork Butt with Brown Sugar:
- Peach and Roasted Red Pepper Salsa
- Spicy Salsa Verde
- Mayonnaise-Free Potato Salad
- Green Bean Nicoise Salad
- Cheddar Cornbread
Other Slow Cooker Main Course Recipes:
- Slow Cooker Teriyaki Beef Tip Steaks
- Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
- Slow Cooker Corned Beef and Cabbage
- Fall Apart Slow Cooker BBQ Pulled Lamb
- Slow Cooker Beef Chili
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Slow Cooker Fall Apart Pork Butt with Brown Sugar, Garlic and Herbs
- 4 garlic cloves roughly chopped
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- ¼ cup olive oil
- ¼ cup brown sugar
- 1/4 cup Dijon mustard (preferably coarse)
- 1 4-pound boneless pork butt trimmed of excess fat and tied
- 1 cup beer or chicken broth (preferably a dark beer; optional)
For Serving (Optional)
- Wheat or corn tortillas warmed
- Salsa or pico de gallo
- Sliced scallions
- Cotija cheese
- Cilantro leaves
- Lemon or lime wedges
- In a small food processor combine the garlic, rosemary, thyme, salt and pepper. Add the olive oil and brown sugar process until it forms a paste, scraping down the sides. Stir in the Dijon mustard (if you are using coarse mustard you want to stir it in rather than process it so the mustard seeds stay coarse). Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Place the pork in the slow cooker, pour in the beer around the sides (try not to clean off the marinade). Set it for 8 hours on low.
- Remove the meat from the slow cooker (it may start to call apart, which is fine). Let the meat sit for about 15 minutes. When the pork has finished sitting, use two forks or your fingers to pull the pork apart into chunks as small or large as you like.
- Sprinkle the pulled pork with a bit of salt before serving. Serve warm. You can serve it as is, or serving it with warmed tortillas and whatever topping you like and let everyone assemble tacos.
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