• 16servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 5-pound boneless pork butt (shoulder)

  2. 1 1/2 teaspoons smoked paprika

  3. 2 teaspoons black pepper

  4. 1 teaspoon cayenne

  5. 1 teaspoon dried thyme

  6. 1 teaspoon garlic powder

  7. 1/2 teaspoon salt

  8. 1 cup water

  9. Soft sandwich buns

Instructions Jump to Ingredients ↑

  1. Photo by: National Pork Board Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.

  2. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. Yield: 16-20 servings.

  3. Tip: If using a microwave to thaw your pork, cook immediately after thawing.

  4. Buying/Handling/Storing Tip: It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325°: F. Do not cook frozen pork in a slow cooker.

  5. Ask Your Butcher: To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness.

  6. About the Cut: Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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