Boston Butt Roast
Ingredients
- Boston Butt Roast or Picnic (3-5 pounds) ⓘ
- 8-10 dashes Gravy Master sauce ⓘ
- 3-5 tablespoons your favorite dry rub
- Dry Rub: #1 ⓘ
- 1/4 cup smoked paprika ⓘ
- 2 teaspoons chili powder ⓘ
- 1 tablespoon cumin
- 1 pinch cayenne pepper (optional) ⓘ
- 3 tablespoons packed brown sugar ⓘ
- 2 tablespoons granulated sugar ⓘ
- 1 tablespoon sea salt ⓘ
- 1 tablespoon ground black pepper ⓘ
- Dry Rub: #2 ⓘ
- 1 teaspoon black pepper
- 1 teaspoon garlic powder ⓘ
Instructions
- 1. Add dashes of Gravy Master sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Place meat in the slow cooker. Cook on low setting of slow cooker for 8-10 hours.
- or if you don't have time cook on high for 6-8 hours. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks.
- 2.Internal temperature of pork roast should be between 190° F and 205° F.
- 3.Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
- 4.Serve warm.
- 5.Leftovers should be kept in an airtight container in the refrigerator or freezer.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).