Harris Teeter had Boston butts for $1.29/lb. so we picked up 2 at 7 lbs each - what a steal! We wanted to try one in the slow cooker as more of a regular pork roast, instead of as pulled pork BBQ (which we will do next). This recipe fit the bill and was very easy to put together on my lunch break.
Ingredients:
Boston Butt (we cut one in half, so approx. 3.5 lb)
Baby red potatoes, quartered (use your best judgement - we used half of a 5 lb bag)
1 onion, quartered (we omitted since we're not big onion folks)
1 pack baby carrots (1 lb)
2 cloves garlic
1 pkg Lipton onion soup mix
1 can cream of mushroom soup
1 soup can of water
1 stick of butter
salt, pepper & other spices to taste
Cooking:
1. Rinse roast, then place in bottom of slow cooker.
2. Add potatoes, onion, baby carrots & garlic around the roast.
3. Over the roast & veggies, sprinkle onion soup mix, then add soup, can of water, butter & spices.
4. Cook on low 7-8 hours or till done (the meat will fall from the bone when ready).
5. Serve with your favorite side and bread (we ladled over Bisquick drop biscuits).
Thoughts:
Next time we may cut the roast into quarters before cooking to make it easier to shred before serving. Overall, we found it very tasty and the meat drippings mixed nicely with the soups to make a flavorful gravy.
