Slow Cooker Pork Butt with Brown Sugar, Garlic, and Herbs
on Apr 26, 2020, Updated Dec 07, 2023
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The crockpot is a foolproof way to get to the most tender, juicy pork that's great on it's own or in warm tortillas.
This delicious and easy fall-apart pork butt will surely get your family to hustle to the dinner table. Cooking a pork butt in the slow cooker results in the easiest, more tender pork dinner. The flavor is incredible thanks to a mixture of brown sugar, garlic, fresh rosemary, and thyme (you could also use dried herbs if that’s what you have). Marinating it overnight allows the flavors to really penetrate into the pork, rewarding you with deep flavor throughout, but you can reduce the marinating time or even skip it if you don’t have the time.
Another set-it-and-forget-it wonder that will make you fall in love with your crockpot all over again. You can serve the pork as is or shred it and serve it with warmed tortillas and all kinds of taco toppings. Serve with Green Bean Nicoise Salad and Cheddar Cornbread or Beer Bread for a perfect, hearty feast.
Table of Contents
Slow Cooker Pork Butt with Brown Sugar, Garlic, and Herbs: The Crock Pot is a foolproof way to get to the most tender, juicy pork.
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Slow Cooker Pork Butt Ingredients
- Garlic – Finely minced to amplify the flavor.
- Rosemary and thyme – The perfect combination of earthy and fresh herbs. Dried herbs also work perfectly here if you don’t have fresh ones on hand.
- Olive oil
- Brown sugar – A hint of sweetness for the marinade.
- Dijon mustard – Adds a slight kick to the marinade.
- Pork butt – A boneless pork butt makes it easier to slice, but you can use one with the bone-in if you prefer; the cooking time will be the same.
- Beer – Or chicken broth, for depth of flavor and incredible tenderness.
How to Make Slow Cooker Pork Butt with Brown Sugar, Garlic, and Herbs
Once you cook a Boston Butt in a slow cooker, you may never cook one any other way.
- Marinate: 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. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Cook pork in the crockpot: Place the pork in the slow cooker and pour in the beer around the sides. Set it for 8 hours on low.
- Pull apart pork: 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.
- Serve warm: You can serve it as is or serve it with warmed tortillas and whatever topping you like and let everyone assemble tacos.
FAQs
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 of pork used to make pulled pork, which is essentially what this recipe is, albeit with a twist on the seasonings.
Slow Cooker Pork Butt Cooking Tips
- If you are using coarse mustard, you want to stir it in rather than process it in the food processor so the mustard seeds stay coarse.
- When you pour in the liquid, try to pour it around the sides of the meat so it doesn’t wash off the marinade from the pork.
- When you remove the tender meat from the slow cooker or crock pot 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 also slice it, but as the name suggests, it will fall apart!
- Sprinkle the pulled pork with a bit of salt before serving.
What to Serve With Slow Cooker Pork Butt
More Slow Cooker Main Course Recipes
- Slow Cooker Teriyaki Beef Tip Steaks
- Slow Cooker Fall-Apart Braised Pork with Cabbage and Apples
- Fall Apart Slow Cooker BBQ Pulled Lamb
- Slow Cooker Corned Beef and Cabbage
- Slow Cooker Beef Chili
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Slow Cooker Fall Apart Pork Butt with Brown Sugar, Garlic, and Herbs
Equipment
Ingredients
- 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
- ¼ 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
Instructions
- 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, and 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 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.
- Sprinkle the pulled pork with a bit of salt before serving. Serve warm. You can serve it as is or serve it with warmed tortillas and whatever topping you like and let everyone assemble tacos.
Notes
- If you are using coarse mustard, you want to stir it in rather than process it in the food processor so the mustard seeds stay coarse.
- When you pour in the liquid, try to pour it around the sides of the meat so it doesn’t wash off the marinade from the pork.
- When you remove the tender meat from the slow cooker or crockpot, 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 also slice it, but as the name suggests, it will fall apart!
I don’t have a slow cooker. Can I make this in oven and if so, how? Thanks
I have not made this in the oven, but I think that it would work but make sure the ttemp is low and slow, not about 300 at any time, or the sugar might cause the exterior to burn. I would cook this, covered at 275 for about 6 hours, until it’s close to fall apart tender, and then uncover the pork and continue to cook until you have a nice crust and the meat is super tender and t an internal temp of about 180 degrees.
I haven’t made it yet, but it looks delicious and can’t wait to try it. I have Grey Poupon Country Dijon made with coarse ground mustard. Where can I find actual coarse ground mustard?
that is absolutely fine! any type of coarse mustard will work great – https://www.foodrepublic.com/2016/03/10/a-guide-to-all-the-different-kinds-of-mustard/.
what type of beer am i supported to use? would Angry Orchard a hard cider work?
any beer! but I think the cider sounds like a good idea!
I made the slow cooker pork butt yesterday, just wanted to let you know, it was outstanding!