Slow Cooker Pork Butt Roast Dinner
Directions
- 1Drop your pork roast in your favorite cast iron pan.
- 2Add some salt, pepper, garlic powder, and onion powder to the pork roast.
- 3Sear the pork roast on all sides.
- 4Set the seared pork roast aside.
- 5Get a crock pot and an onion.
- 6Slice the onion however you want and throw it in the crock pot.
- 7Throw in some baby potatoes and some baby carrots as well.
- 8Add three to four minced garlic cloves.
- 9Get a half a cup of chicken broth.
- 10Add two tablespoons of apple cider vinegar, two tablespoons of soy sauce or Worcestershire sauce, a teaspoon of thyme, a teaspoon of oregano, a teaspoon of salt, and a tablespoon of Dijon mustard to the broth.
- 11Whisk the sauce until it's all combined.
- 12Use some water to deglaze the pan where the pork was seared.
- 13Pour the pan juices into the sauce mixture.
- 14Finish mixing the sauce.
- 15Pour half of the sauce on top of the veggies in the crock pot and spread them out to cover them.
- 16Drop the pork back into the crock pot.
- 17Pour the rest of the sauce over the pork.
- 18Cover the crock pot.
- 19Set the crock pot to low for 8 to 10 hours or high for 4 to 6 hours.
- 20Transfer the cooked pork to a cutting board.
- 21Cover the pork with some foil and let it rest for a little bit.
- 22Rip the foil off and cut the pork however you want.
Ingredients
- bone-in pork butt roast
- salt
- pepper
- garlic powder
- onion powder
- 1 onion
- baby potatoes
- baby carrots
- 3 minced garlic cloves
- 0.5 cup chicken broth
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce or Worcestershire sauce
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt
- 1 tbsp Dijon mustard
- water
- cornstarch slurry
Equipment
cast iron pancrock potwhiskcutting boardfoil
Tips
- You can cook it even longer until the bone falls right out and then shred it for pulled pork.
- Add a cornstarch slurry to the crock pot juices to make gravy.
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