In case you haven’t already figured it out, I’m a big fan of no-fuss, no frills recipes. If I can set it and forget it, I’m all for it.
While this recipe makes more than one or two servings, the end result is something that can be adapted for many other meals—as you’ll see later this week.
- 3-4 lb. boneless Boston butt pork roast
- seasoning mixture of your choice (I used Tony Cachere’s More Spice, as usual)
- 1 medium-sized yellow onion, cut into large pieces (or frozen chopped onion if you don’t have a fresh one)
- 1 cup water
Medium or large slow cooker—make sure your roast fits into it with a little room to spare.
If you pre-purchased your meat (on sale, as I did) and froze it, make sure it is completely thawed. Generously coat all sides of the roast with the seasoning. Add onion and water to slow cooker; then add roast, fat-side up. Cover and cook on low 8-10 (or more) hours. You will know it is ready when the meat is falling apart. You should be able to easily remove the fat cap before removing the roast from the cooker. Then just shred and serve.