BBQ Butt Roast

We have lots of pork… I mean, LOTS OF IT so here is another recipe involving pork. I swear, at some point, I’ll post other type of recipe involving other meat but now, please bear with me!!!

I decided to make a pork roast for dinner as there was a beautiful butt roast sitting in the freezer waiting to be cooked. For the initiates to pork, pork butt is the front shoulder, not the back of the pig at all. Tim, being tired of my usual Mississippi Roast which is fantasticly delicious if I may say so myself, asked me to do a BBQ type roast so I found this recipe just for him! A BBQ Boston Butt roasts…

Easy to make, I have all the ingredients on hand and it looks delicious. Here are the ingredients needed:

1 4-5 pound pork roast (I used a butt roast from one of our pigs that was in the freezer),

2 medium sweet onions (I used regular yellow onions),
1 can of pineapple (didn’t used it because I didn’t have some in my pantry… We’ll see the end result but I’m guessing it will only be less sweet.),
1 tbsp of each: Chili powder, paprika (I used smoked paprika), garlic powder, salt, celery salt (I used celery seeds) and basil,
1 tsp black pepper,
¼ cup apple cider vinegar,
2 cups of BBQ sauce – optional (I used about 1 ½ cup of BBQ sauce I had in the fridge).

Here are the instructions:

1- Slices your onions and put them in the bottom of your slow cooker,

2- Put the roast on top of the onion (mine was frozen when I put it in the slow cooker, I always do it that way and it’s always delicious),

3- (This is where you add your pineapple if you used them),

4- Mix your BBQ sauce with the apple cider vinegar and pour on top of your roast,

5- Mix your spices and pour on top of the sauce,

6- Put the lid back on your slow cooker and set on low for 8-10 hours.

7- Once cooked, shred the roast with 2 fork to make pulled pork and top with BBQ sauce (of sauce from the roast) if you want.
 

See, I told you it was easy to make! I’m going to serve mine over mash potatoes with steam and then grilled carrots.