Make You Wanna Slap Your Mama Boston Butt
Prepare to take your taste buds on a journey with the "Make You Wanna Slap Your Mama Boston Butt" recipe, a slow-cooked masterpiece brimming with bold, savory flavors. This tender Boston butt pork shoulder is marinated in a rich blend of brown sugar, smoky paprika, garlic, and spices, then paired with a tangy mustard and apple cider vinegar mixture to ensure every bite is bursting with zesty, melt-in-your-mouth goodness. Whether roasted in the oven or cooked low and slow in a crockpot, this dish is perfect for feeding a crowd, taking just 20 minutes of prep before the magic happens. Serve the juicy, shredded pork piled high on buns with BBQ sauce for the ultimate pulled pork sandwich, or use it to upgrade tacos, sliders, or classic Southern sides. Ideal keywords: Boston butt recipe, slow-cooked pork shoulder, pulled pork, easy slow cooker recipes.
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Recipe Information
Ingredients
- 5 lbs Boston butt (pork shoulder)
- 2 tbsp Brown sugar
- 2 tsp Smoked paprika
- 1.5 tsp Garlic powder
- 1.5 tsp Onion powder
- 1 tsp Ground black pepper
- 2 tsp Kosher salt
- 0.5 tsp Cayenne pepper
- 2 tbsp Olive oil
- 0.25 cup Apple cider vinegar
- 1 cup Chicken broth
- 2 tbsp Yellow mustard
- 0.5 cup BBQ sauce (optional, for serving)
Instructions
Pat the Boston butt dry with paper towels to remove excess moisture.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Mix well.
Rub the pork with olive oil on all sides, then generously coat it with the spice mixture, pressing the rub into the meat to ensure it adheres.
Cover the seasoned pork with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
Preheat your oven to 275°F (135°C) or set up your slow cooker.
If using an oven, place the Boston butt fat-side up in a roasting pan with a rack. If using a slow cooker, place the pork directly into the pot.
In a small bowl, mix the apple cider vinegar, chicken broth, and yellow mustard. Pour the liquid around (not over) the Boston butt to keep it moist during cooking.
Cover the roasting pan with aluminum foil or secure the lid of your slow cooker. Roast or slow cook for 6–8 hours, or until the pork is fork-tender and easily pulls apart.
Once cooked, let the pork rest for 15–20 minutes before shredding with two forks.
Serve shredded Boston butt as-is, or drizzle with your favorite BBQ sauce. This works perfectly in sandwiches, tacos, or alongside classic sides like coleslaw and cornbread.
Nutrition Facts
Calories |
6311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.1 g | 621% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 70.7 g | ||
| Protein | 393.1 g | 786% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6848 mg | 146% | |
*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.
