Crock Pot Pork Butt Roast
Juicy, fall-apart tender, and bursting with flavor, this Crock Pot Pork Butt Roast is the ultimate comfort food made easy. Perfectly seasoned with a savory blend of spices like paprika, garlic powder, and dried thyme, and slow-cooked with aromatic vegetables, broth, and a hint of apple cider vinegar, this recipe delivers rich, hearty flavors in every bite. A quick sear at the start locks in flavor, while the crock pot ensures effortless, hands-off cooking for melt-in-your-mouth results. Ideal for cozy family dinners or meal prepping, this pork roast pairs beautifully with the cooked vegetables or your favorite sides. With just 20 minutes of prep and 8 hours in the slow cooker, this savory, one-pot wonder is sure to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 4 pounds pork butt roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup chicken or beef broth
- 1 large yellow onion, sliced
- 3 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons apple cider vinegar
- 2 leaves bay leaves
Instructions
Pat the pork butt roast dry with paper towels. Rub it with 1 tablespoon of olive oil to coat evenly.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Rub the spice mixture all over the pork, pressing it into the meat.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side. Transfer the pork to the crock pot.
Add the sliced onion, chopped carrots, chopped celery, and minced garlic to the skillet. Sauté for 3-4 minutes until slightly softened. Transfer the vegetables to the crock pot around the pork.
Pour the chicken or beef broth into the crock pot. Add the apple cider vinegar and tuck the bay leaves into the liquid.
Cover the crock pot with the lid and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and can be easily shredded with a fork.
Once cooked, remove the pork from the crock pot and let it rest for 10 minutes before slicing or shredding.
Strain the liquid and drizzle it over the pork for added flavor. Serve the pork alongside the cooked vegetables or as desired.
Nutrition Facts
Calories |
5025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.7 g | 503% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 18.9 g | ||
| Protein | 334.5 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 6278 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
