There are so many things that I am passionate about and one of those things just happens to be BBQ, I just LOVE a great BBQ! I usually smoke my pork, but that can be time consuming and I wanted to create a great and easy recipe that was delicious and full of flavor. Well this recipe is just that and will amaze you how wonderful and easy it truly is! There is no reason why we can’t have a delicious BBQ! Most BBQ recipes are loaded with sugar, especially the BBQ sauce. You can add BBQ sauce to this recipe or leave it out all together. If you notice, I only use a little bit of BBQ sauce (which I make myself, see recipe below) and still get all the flavor I am looking for. I think you all are really going to enjoy this recipe! I know my family loves this dish. Enjoy!
- 4-5 pound Boston Butt, Picnic Roast or Shoulder Roast
- ⅓ cup dry rub, see recipe
- yellow mustard
- BBQ sauce to taste, see recipe. If in a pinch and you don't want to make homemade BBQ sauce you could use a little organic ketchup, mustard and honey for a quick BBQ sauce.
- The night before you are ready to cook your roast, rub yellow mustard all over the roast.
- Apply the dry rub liberally to the entire roast and rub it in.
- Cover and refrigerate over night.
- The next morning put the roast in a crock pot on high heat for 3 hours and then reduce the heat to low for another 6-7 hours.
- Shred with 2 forks and place back into the crock pot with its natural juices.
- Serve on sprouted english muffins or sourdough spelt bread.
- You can top your pork with some homemade BBQ sauce.
You have got to be a mind reader was just thinking yesterday to ask you about this…thanks Halle…needing quick easy nutritious food right now, baseball season is here.
I love cooking up and freezing for future meals-BTW strawberrys and tomatos are plentiful once again
Halle, do I need to add any liquid to the crock pot along with the roast?
[email protected], no liquid is needed at all. You will be amazed how much liquid comes out of the roast naturally. Just put it in your crockpot with nothing in it.
Halle, do I need to add any liquid to the crock pot along with the roast? Robin
I have a few questions Halle for this recipe. I am still defrosting my roast can I do the dry rub still for overnight? Also what if I don’t have the option of starting on high & then dropping down to low, I do need it to be ready early so Jeremy can get a sandwich in him before he umps a game, can I leave it on high but shorter amount of time?
You could do it on high Tina, just take it out when it reaches 206 degrees. Low and slow is best with this roast however. Your rub does best with a thawed roast. In the morning when it is thawed out, I would rub it in then. How big is your roast?
It is almost 3 lbs (2.81)shoulder butt, it’s only 5pm here right now so it may be thawed before I go to bed. Not sure I will be here to check the temp. I may be able to get it on high for an hour, so low for 8ish?