Shellie’s Go-To Boston Butt Recipe

I have an often used and much loved barbecue pulled pork recipe in my tried and true file. I’ll always use it. However, I want to show y’all another of my pulled pork crockpot techniques that will also produce tons of flavor and a delightful sauce from it’s own juices for those times when your recipe doesn’t call for a barbecue taste. (Like, my Pulled Pork Corn Chowder, for instance— I’m featuring that one next week.) Keep this pulled pork recipe around as a great main meat dish for your dinner and two sides type of meal. Ready? Ready! Let’s do this thing.

Shellie’s Go-To Boston Butt Recipe

1 Pork Butt
Your favorite pork rub (mine is pepper, Cajun seasoning, and paprika)
1 large white onion
2-3 cloves garlic.
We’ll begin by taking this nice big Boston Butt and rubbing it down with your favorite pork seasonings. Mine would be pepper, a good Cajun seasoning (like Tony Chacherres`) and paprika. Don’t be shy or cautious here. Season it well, maybe a tablespoon or so of each! Set it aside to rest.

Now, we’ll slice one large white onion and place it in the bottom of our crockpot. We’ll layer two to three cloves of garlic over the onions. And seriously, we’re just about done! We’ll simply set our pork butt on this bed of onions and garlic, put the top on the crockpot, and step away for eight to ten hours while it cooks on low.(I like to sear mine first on all sides in my heavy cast iron skillet, but you don’t have to if you’re short of time. One of the benefits of doing so, however, is that gorgeous look of the fully cooked rubbed roast in the pic!)

This pork butt is going to make the most delicious sauce, all my it’s little self. Of course, if you’re using it for pulled pork sandwiches you can always add some barbecue as a condiment. Trust me on this one, y’all. Try it now and thank me later when your belly’s full. That’s my Go-To Boston Butt Recipe, and it’s good eating, from the All Things Southern kitchen, to yours!

Hugs, Shellie