Boston butt is a cut of pork that comes from the upper part of the shoulder on the front leg of the pig. It is a great cut of meat for making one pot meals that can feed the entire family and then some. There are many ways to cook this cut of meat, including barbecuing and smoking. However, one of the easiest and most flavorful is in a Crock-Pot.
Rinse the Boston butt roast under cold running water. Put your roast in the Crock-Pot. Sprinkle it with salt and pepper. Use enough salt and pepper to season the entire roast and the vegetables that will be in the Crock-Pot.
Wash the potatoes thoroughly. Cut in half lengthwise, and then cut into wedges. Peel the skin off or leave it on according to your preference. Place the potatoes all around the roast inside the Crock-Pot.
Peel the onion and chop it in half. Cut the halves into wedges, and layer them on top of the potatoes in the Crock-Pot. Do not worry about the evenness of the vegetables, because they will cook evenly no matter how you layer them.
Put the baby carrots on top of the onions around the Boston butt. Stir the vegetables around the roast if desired, but it isn’t necessary. Use a water pitcher to cover the roast and veggies with water. Ensure the water reaches the top of the Crock-Pot, because you will be cooking this for quite a while.
Turn the Crock-Pot on to high heat, cover it with a lid and cook for at least six hours. You can also cook the meat on low for eight hours. A larger Boston butt will cook longer than six hours. Your roast will be done when the meat falls away from the roast and your veggies are tender. Remove the meat and veggies from the water and place on a serving platter. Discard the water from the Crock-Pot.
Things You'll Need
Boston butt roast
5 russet potatoes
1 cup baby carrots
1 white onion
Use any seasoning you wish to bump up the flavor of the dish.
The longer you cook the meat, the more tender and flavorful it will become.
Wash your hands after any possible point of contamination with the raw meat.
Cook the meat to at least 165 degrees to safeguard against food poisoning.
Check the meat in the thickest part for an accurate reading of temperature.