This dish is kind of like Disneyland for both the OCD list makers who obsessively plan meals weeks ahead of time, and for those of us (eh-hem, I’m using the collective “us” so I don’t feel so alone) who somehow make their way to the grocery store before 1 p.m. to find a fresh, juicy Boston Butt ready to roast. By the way, who came up with the name Boston Butt? I feel a little like Beavis whenever I say, “Boston Butt, hee-hee, hee-hee.” Smudge loves saying it. That’s weird. She’s eight years old. Maybe the pork-parts-namers were marketing to adults who act like 8 year old juveniles?
But I digress. This recipe is all about the low and slow and there’s not many better ways to cook it low and slow than a slllllllow cooker. Ahh, another Beavis moment, but I’ll let that one go.
You know how there are some of those crock-pot recipes where you have to brown the meat prior to cooking it, and then adding it into the pot and having to go through all of the extra steps? Sometimes I think that’s just counter-crock-pot-cooking. You won’t find that in this here recipe.
Just pop the butt into the pot, toss in some onions and flavorings, cover with a lid and ba-boom, dinner is ready to roll in 5-8 hours. Once it’s all cooked up and oh so tender falling apart because it’s from the marbled ButtI like to add in some hominy, carrots, fresh cilantro leaves and a squeeze of lime. Everything tastes better with a fresh squeeze of lime and serve it up with tortillas. You know, the Mexican way.
I started out this post with every intention of creating a recipe round-up to share some of my favorite pork in the crock-pot recipes. But I soon realized I was reinventing the wheel. And who really wants to do that when there’s already a fab resource that I visit for all things crock-pot where you better double up and scoot on over to do so.
If you don’t know Kalyn for her uber popular South Beach Diet-inspired blog Kalyn’s Kitchen, you should get to know her for her new blog, Slow Cooker from Scratch, where she showcases bloggers and their crock-pot recipes, sweet to savory and every Boston Butt in between.
- 5 pound Boston Butt Pork Roast
- 1 onion, sliced
- ½ whole head of garlic
- 16 ounces chicken stock
- 1 lime, juiced
- 1 ½ large jalapenos, cut in half and seeded
- 3 bay leaves
- 1 tablespoon oregano
- 1 10-ounce can Rotel tomatoes with green chiles
- ⅓ cup cilantro leaves
- 2 carrots, chopped
- 1 30-ounce can hominy
- 1 tablespoon pepper
- 1 tablespoon kosher salt
- Layer half of sliced onion on the bottom of your crock pot. Cut roast into 3-4 large pieces and add to crock pot then sprinkle with salt and pepper. Add half head of garlic (no need to remove paper wrap), the rest of the onion slices, chicken stock, bay leaves, jalapenos, lime juice and lime halves plus oregano and Rotel tomatoes.
- **NOTE Some people have experienced a bitter taste because of the lime juice. You can make this optional and add at the end of cooking as a flavoring.
- Cover and set to high and cook for 4- 4½ hours or until meat is tender and pulls apart like butter.
- Remove meat from the crockpot and set aside to cool enough to handle and shred pork. Remove lime rinds and bay leaves and discard. Remove jalapeno slices and chop finely. Remove garlic, discard paper casings and chop finely and add jalapeno and garlic back to the crockpot with half of the pork, carrots and hominy. Cover and cook for an additional half hour or until warmed through and carrots are fork tender.
- Reserve the other half of the pork for sandwiches, burritos or chili.
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