Marianne Martinez
Pulled pork is a delicious and easy meal to make in a crock pot. It's a versatile dish that can be used in sandwiches, tacos, and grilled cheese. While it can be made in an instant pot or oven, the slow cooker is ideal for breaking down the fat and connective tissues in pork butt to create a tender and juicy dish. However, it's important to note that cooking on high heat may lead to dry meat, so low and slow is the recommended approach for this cut of meat.
| Characteristics | Values |
|---|---|
| Cooking time | 6-10 hours |
| Cooking temperature | Low heat, not high |
| Meat weight | 4-7 lbs |
| Meat type | Pork shoulder, Boston butt, picnic roast, butt roast |
| Meat quality | Well-marbled with white fat |
| Meat texture | Tender and juicy |
| Meat temperature | 195°-205° F |
| Seasoning | Brown sugar, paprika, salt, pepper, chilli powder, onion powder, cumin, garlic powder |
| Sides | Coleslaw, corn on the cob, mac n cheese, fresh fruit, apple pie a la mode, potato, carrots |
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What You'll Learn
How long to cook pork butt on high in a crock pot
Yes, you can cook pork butt on high in a crock pot. However, it is recommended that you cook it on low heat for best results. Pork butt is a forgiving cut of meat, and cooking it slowly will ensure that it is tender and juicy.
The cooking time for pork butt in a crock pot can vary depending on the size of the roast and the desired level of doneness. A general guideline is to cook the pork butt on low heat for 6 to 8 hours. If you are cooking a larger roast, you may need to increase the cooking time. For example, a 4-pound pork roast may take closer to 8 hours to cook thoroughly.
If you choose to cook the pork butt on high heat, the cooking time will be shorter. One source recommends cooking a 4-pound pork roast on high for 3-4 hours. However, it is important to note that cooking on high heat may result in drier and less tender meat.
To ensure that your pork butt is cooked to your desired level of doneness, it is recommended to use a meat thermometer. The ideal internal temperature for pulled pork is between 195°-205°F. If you do not have a meat thermometer, you can check the doneness of the pork butt by inserting a fork and seeing if it pulls apart easily.
Once your pork butt is cooked, it is important to let it rest before shredding it. This will allow the juices to redistribute and result in moister meat. Let the pork butt rest for at least 20 minutes, but ideally for about an hour. After resting, you can shred the meat with a fork and serve it as desired.
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What to serve with crock pot pork butt
Slow cooker pulled pork is a versatile dish that can be served in many ways. It can be used as a topping for bruschetta, added to a grilled cheese sandwich, or simply served on a roll with barbecue sauce. Here are some ideas for what to serve with crock pot pork butt:
Side Dishes
- Coleslaw
- Cornbread
- Red Potato Salad
- Corn on the cob
- Mac n cheese
- Fresh fruit
Sandwiches and Rolls
- Potato buns with bread and butter pickles
- Toasted buttered rolls
- Crustry rolls
- Toasted buns, butter-side down, in a skillet until golden brown
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How to make gravy for crock pot pork butt
Yes, you can cook pork butt on high in a crock pot, but it is recommended to cook it on low heat for 6 to 8 hours. Here is a guide on how to make gravy for crock pot pork butt:
Ingredients:
- Pork butt
- Butter
- Flour
- Spices (salt, pepper, garlic powder, onion powder, smoked paprika, etc.)
- Broth
Steps:
- Cook the pork butt in the crock pot on low heat for 6 to 8 hours, or until the internal temperature reaches at least 200°F.
- Remove the pork butt from the crock pot and let it rest on a board for at least 20 minutes, ideally for an hour. This allows the juices to redistribute and makes the meat juicier.
- While the meat is resting, make the gravy. Melt a couple of tablespoons of butter in a saucepan.
- Add the same amount of flour to the melted butter and sauté for a minute with any desired spices.
- Slowly add the pan drippings and broth to the butter and flour mixture, whisking continuously to keep the mixture smooth and creamy.
- Add salt and pepper to taste.
- Let the gravy cook for 3 to 4 minutes.
- Pour the gravy over the shredded pork butt and serve.
You can also make gravy directly in the crock pot by adding the butter, flour, spices, and broth to the juices released by the pork butt during cooking. Simply whisk everything together in the crock pot and let it cook for a few minutes until thickened.
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How to prepare the pork butt before cooking
Preparing pork butt before cooking it in a crock pot is a simple process. Firstly, decide on the seasoning you want to use. A rub can be made with a variety of spices, such as brown sugar, paprika, chilli powder, onion powder, garlic powder, cumin, salt and pepper. You can also add garlic slivers by cutting small slits in the pork and inserting the garlic pieces. Alternatively, you can skip the rub and let the natural flavour of the meat shine through.
After seasoning, some recipes suggest searing the pork before placing it in the crock pot. This can be done in a Dutch oven. Once you are happy with the seasoning and searing, place the pork butt in the crock pot and add any additional liquids, such as Worcestershire sauce, broth, vinegar, or a combination of barbecue sauces. You can also add vegetables such as onions and garlic to the crock pot for extra flavour.
It is important to note that the size of your crock pot may determine how much pork butt you can cook at once. You may need to cut the meat to ensure it fits comfortably in the pot. A 6-7 lb crock pot should be sufficient for a 6 lb pork butt, but you may need to adjust the recipe accordingly if you have a smaller or larger crock pot.
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How to know when the pork butt is cooked
Cooking pork butt in a crock pot is a great way to make the meat tender and juicy. The cooking time will depend on the size of the cut and the temperature setting of your crock pot. For example, a pork butt can be cooked on low for 12 to 14 hours, or on high for 8 hours.
There are several ways to know when your pork butt is cooked. The most reliable way is to use a meat thermometer. The recommended internal temperature for muscle meats like pork butt is 145°F, while ground pork should be cooked to 160°F. It's important to note that the meat's temperature will continue to rise after it's been removed from the heat, so it can be taken off once it passes 140°F.
If you don't have a meat thermometer, there are other ways to determine if your pork butt is cooked:
- Insert a knife or skewer into the meat and check for resistance. If it slides in like butter, the meat is done.
- If your pork butt has a bone, try wiggling and pulling it. If it moves around easily and comes loose, the meat is cooked.
- For boneless pork butts, grab a chunk of meat and try pulling it free. If it comes away easily, the meat is cooked.
- Stick a fork into the meat and twist. If the fork turns easily, the pork is done.
- Check the texture of the meat. When cooked, pork should be firm and springy. Press on it with your finger, and if it's ready, it should bounce back instantly.
- Cut into the meat and check the colour. If there's still a lot of pink, it needs more time. However, even when cooked, some pork might retain a slight pink hue. So, also check for a clear cooking liquid and tender meat.
Once your pork butt is cooked, let it rest for at least 20 minutes, but ideally for about an hour. This allows the juices to redistribute, ensuring your meat is moist and juicy.
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Frequently asked questions
Yes, you can cook pork butt on high in a crock pot, but it is not recommended. Cooking pork butt on high heat will result in meat that is cooked but not tender and juicy. For the best results, cook the pork butt on low heat for 6-8 hours.
The pork butt is done when the interior temperature reaches at least 200°F. If you don't have a thermometer, you can use a fork to see how easily the pork shreds. If it pulls apart easily, it is done.
Don't throw away the leftover liquid in the crock pot! You can use it to make a gravy to spoon over the pork and any sides. To make the gravy, transfer the liquid to a saucepan and add a cornstarch slurry. Bring it to a boil, then reduce the heat and whisk until thickened.
