Cody Casey
Slow-cooked pork butt is a delicious, easy, and versatile dish that can be used in a variety of recipes, from sandwiches to tacos and grilled cheese. It is also a cost-effective way to cook, as cheaper cuts of meat become tender and juicy after slow cooking. The cooking time for a mini pork butt in a crockpot can vary depending on the weight of the meat and the desired level of doneness, but generally, it can take anywhere from 5 to 12 hours on low heat. It is recommended to use a meat thermometer to check if the pork is ready, it should have an internal temperature of at least 195°-205°F.
| Characteristics | Values |
|---|---|
| Crock Pot Type | Slow cooker, instant pot |
| Meat | Pork shoulder (Boston butt), boneless pork loin |
| Weight | 3 pounds or more |
| Temperature | Low, high |
| Time | 5-16 hours |
| Seasoning | Salt, pepper, olive oil, garlic, Worcestershire sauce, paprika, cumin, BBQ sauce |
| Additional Ingredients | Potatoes, carrots, onions, orange juice, cornstarch, apple juice |
| Preparation | Cut slits in the meat, insert garlic slivers, pat on rub mixture, wrap in foil |
| Post-Cooking | Rest for 20 minutes to 1 hour, shred with a fork, add sauce |
| Storage | Refrigerate for up to 3-4 days, freeze for up to 4-6 months |
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What You'll Learn
Seasoning and prep
Trimming and Drying:
Start by trimming any excess fat from the pork butt, focusing on thicker areas that can be trimmed down. You can leave some fat on, as it will add flavour and moisture to the dish. Once trimmed, use paper towels to dry the pork thoroughly.
Seasoning:
For a classic approach, season the pork generously with salt and pepper all over. You can also experiment with other seasonings like garlic powder, onion powder, paprika, cayenne pepper, or dried herbs. Additionally, you can create a coffee rub by mixing coffee grounds with cocoa, chilies, garlic, salt, and pepper. Give the pork butt a nice massage to ensure the seasonings are evenly distributed.
Refrigerating:
After seasoning, wrap the pork tightly in plastic wrap or place it in an airtight container and refrigerate it for up to 24 hours. This step helps the meat absorb the flavours and keeps it fresh.
Adding Moisture:
Before placing the pork in the crock pot, you can add moisture to it. Brush the pork with olive oil or slather on some BBQ sauce, ensuring it coats the meat evenly. This step is optional but adds flavour and helps create a delicious bark on the pork.
Aromatics and Liquid:
When preparing the crock pot, consider adding aromatics like sliced onions, garlic cloves, or herbs to the pot. These ingredients will infuse flavour into the pork as it cooks. Additionally, add at least one cup of liquid to the crock pot, such as water, broth, or even orange juice. This liquid will help create a moist cooking environment and flavourful juices that you can use later.
Temperature and Timing:
Set your crock pot to the low heat setting. The general rule of thumb is to cook a mini pork butt for approximately 6 to 8 hours on low. However, the timing can vary depending on the size of the pork butt and the specific crock pot you're using. For a larger cut of meat, you may need to increase the cooking time.
Remember, the key to successful seasoning and prep is to be generous with your seasonings, allow adequate time for refrigeration, and ensure a moist cooking environment in the crock pot.
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Cooking time and temperature
The cooking time for a mini pork butt in a crock pot depends on the weight of the meat, the desired cooking temperature, and the level of tenderness you want to achieve.
For an 8-pound pork butt, cooking times can range from 8 to 12 hours on a low setting. On a high setting, cooking times can be reduced to around 8 hours. It is recommended that you cook the pork butt until the interior temperature reaches 200°F, which ensures that all the connective tissues break down, making the meat tender and easy to shred.
If you are cooking a larger piece of meat, such as an 8.5-pound bone-in pork shoulder, cooking times can be extended to 12 to 16 hours on low to achieve a fall-apart texture. For smaller cuts of meat, around 5 to 7 pounds, a cooking time of 6 to 10 hours on low is suggested.
It is worth noting that cooking times can vary depending on the specific crock pot used, as different models may cook at slightly different temperatures. Therefore, it is always a good idea to check the temperature of the meat with a meat thermometer and ensure it can be easily shredded with a fork before removing it from the crock pot.
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What to serve it with
Slow-cooked pork butt is a versatile dish that can be served in a variety of ways. Here are some ideas on what to serve it with:
Sandwiches and Wraps
Pulled pork sandwiches are a classic choice. You can serve the pork on toasted buns, preferably potato buns, with butter or bread and butter pickles. You can also add some BBQ sauce to the meat before serving. Coleslaw is a great side dish to accompany these sandwiches.
Alternatively, you can use wraps or tortillas and fill them with the pulled pork, along with your choice of toppings and sauces.
Tacos
Pork butt is also excellent as a taco filling. You can add shredded cheese, avocado, tomato, sour cream, and grated cheese to your tacos. If you have any leftover pork, heating it on a hotplate can give it a crispy texture that works well in tacos.
Sides and Accompaniments
Some side dishes that pair well with slow-cooked pork butt include corn on the cob, mac n cheese, fresh fruit, and cornbread. For a more comprehensive meal, consider serving the pork with potatoes and carrots, which can be cooked in the same crockpot. You can also make a gravy sauce to go with the pork and vegetables.
Other Ideas
- Pulled Pork Bruschetta
- Bacon Cheddar Jalapeno Grilled Cheese
- Omelette
- Grilled or broiled pork slices: If you're short on time, you can slice the pork and cover it in BBQ sauce before grilling or broiling for a few minutes until caramelized.
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Storing and reheating leftovers
If you have leftovers after cooking a mini pork butt in a crock pot, there are several ways to store and reheat it without drying it out. One way is to store the pork butt in one piece without shredding it and only shredding it after reheating. This way, the pork butt retains more moisture and avoids dryness. You can also store the pork butt in individually sealed vacuum bags, weighing and labelling each bag. This helps to retain the juices and prevents the meat from drying out.
To reheat the pork butt, you can use the crock pot, oven, toaster oven, microwave, or sous vide method. For the crock pot method, place the leftover pork in the crock pot, add a splash of liquid such as leftover barbecue sauce, broth, or apple juice, set the crock pot to warm, and heat for a minimum of two hours or up to four hours. Ensure the internal temperature reaches 165 °F.
For the oven method, preheat the oven to 225 °F. Spread the leftover pork in a glass or ceramic baking dish, add a splash of liquid, cover with tinfoil, and bake for about 30 minutes or until the internal temperature reaches 165 °F. The toaster oven method is similar to the oven method, but using a smaller appliance. For the microwave method, place the leftover pork in a microwave-safe dish and heat in short intervals, stirring occasionally, until the desired temperature is reached.
The sous vide method involves storing the leftover pork in a vacuum-sealed bag and submerging it in a pan of boiling water heated to 165 °F for 45 minutes per inch of bag thickness. You can also use an Instant Pot to reheat the pork by placing it in the pot with a small amount of water and steaming it for five minutes or until it reaches 165 °F.
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Making the gravy
Once your pork butt is cooked, remove it from the crockpot and let it rest for at least 20 minutes, but ideally an hour. This will allow the juices to redistribute evenly throughout the meat, making it juicier.
While the pork is resting, you can make the gravy using the juices left in the crockpot. If there is a layer of fat on top of the juices, you can either chill the juices in the fridge until the fat hardens and then remove it, or you can use a fat separator to remove the fat.
To make the gravy, transfer the juices to a small saucepan. If you don't have enough juices, you can top them up with broth. Melt a couple of tablespoons of butter in the saucepan, then add the same amount of flour. Cook this mixture, known as a roux, for a few minutes until it has thickened and darkened slightly. Be careful not to overcook the roux, as it will continue to cook even after the heat is turned off.
Once the roux has cooled slightly, slowly add the juices and broth, stirring continuously to keep the mixture smooth. If you want a thicker gravy, you can create a slurry by mixing cornstarch and water, and then slowly add this to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring continuously, until it has thickened to your desired consistency.
Season the gravy with salt and pepper to taste, then serve it over the pulled pork and any sides, such as potatoes, carrots, or mashed potatoes.
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Frequently asked questions
It is recommended that you cook a mini pork butt for 8 hours on low heat. If you want to cook it on high heat, 3-4 hours should suffice.
You can use a meat thermometer to check if your pork is cooked. The interior temperature should be at least 200°F. If you don't have a thermometer, stick a fork in the pork and see if it pulls apart easily.
You can trim the fat cap and dry the pork with a paper towel. Then, rub salt and pepper onto the pork and leave it in the fridge for up to 24 hours. After that, you can add a BBQ rub and olive oil before placing it in the crock pot.
