Pork Butt: Crock Pot Edition
Pork Butt: Crock Pot Edition is a easy American recipe that serves 5. 2500 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 35 min | Cook: 6 hrs 30 min | Total: 7 hrs 25 min
Cost: $28.58 total, $5.72 per serving
Ingredients
- 10 lb Pork Butt (bone‑in, trimmed, about 10 lb)
- 2 tbsp Extra Virgin Olive Oil (for rubbing the meat)
- 2 tbsp Casa deba Sonor Seasoning (grandmother’s all‑purpose spice blend)
- 2 tbsp All‑Purpose Spice Seasoning (generic seasoning blend)
- 1 cup Onion (roughly 1 medium onion, diced)
- 6 units Garlic Cloves (crushed/smashed, not minced)
- 1 tbsp Tomato Paste (regular tomato paste)
- 2 cup Vegetable Broth (low‑sodium)
Instructions
Prepare Pork Butt
Pat the pork butt dry, then score an X on the fatty side to help the seasoning penetrate and to make it easier to cut later.
Time: PT10M
Season Pork
Rub the pork all over with olive oil, then sprinkle the Casa deba Sonor and all‑purpose spice seasoning, massaging the blend into every nook and cranny.
Time: PT5M
Sear Pork
Heat the skillet over medium‑high until hot. Place the pork fat side down first, let the fat render and develop a deep brown crust, then flip and sear the other side.
Time: PT10M
Temperature: Medium‑high
Transfer to Slow Cooker
Using tongs, lift the seared pork and set it in the slow cooker.
Time: PT5M
Sauté Aromatics
In the same skillet, add the diced onion, smashed garlic cloves, and tomato paste. Cook, stirring, until the onion is translucent and the fond forms on the bottom.
Time: PT5M
Temperature: Medium
Deglaze
Pour the vegetable broth into the skillet, scraping the browned bits (fond) with a wooden spoon until they dissolve.
Time: PT3M
Temperature: Medium
Combine in Slow Cooker
Pour the onion‑garlic‑broth mixture over the pork in the slow cooker, spreading the aromatics evenly.
Time: PT2M
Cook on High
Cover and set the slow cooker to HIGH for 4 hours.
Time: PT4H
Cook on Low
After 4 hours, reduce to LOW and continue cooking 2.5 hours, or until the meat is fork‑tender and the bone pulls out cleanly.
Time: PT2H30M
Rest and Shred
Transfer the pork to a large bowl, let rest 5 minutes, then shred or pull apart with two forks for serving.
Time: PT5M
Nutrition Facts
- Calories
- 2500
- Protein
- 150 g
- Carbohydrates
- 10 g
- Fat
- 180 g
- Fiber
- 0 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Ingredient Substitutions
- Instead of Pork Butt: Pork Shoulder
- Instead of Extra Virgin Olive Oil: Canola Oil
- Instead of Casa deba Sonor Seasoning: All‑purpose pork rub
- Instead of All‑Purpose Spice Seasoning: Seasoned salt
- Instead of Onion: Shallots
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Tomato Paste: Tomato sauce (1 tbsp)
- Instead of Vegetable Broth: Chicken broth, Pork broth
Equipment Needed
- Large Glass Bowl
- Sharp Knife
- Cutting Board
- Large Skillet or Heavy‑Duty Pan
- Tongs
- Slow Cooker (Crock‑Pot)
- Ladle (optional)
- Measuring Cups (optional)
- Spoon (optional)
Critical Steps — Do Not Skip
- Score the pork butt in an X pattern
- Pat the pork completely dry before seasoning
- Sear the pork to render fat and develop crust
- Deglaze the pan to capture fond
- Cook until fork‑tender; bone should pull out easily
Chef Tips from the Video
- Let the cooked pork rest before shredding to retain juices.
- Use the bone‑in butt for richer flavor; discard the bone after cooking.
- Skim excess fat from the broth before serving if desired.
- Add a splash of apple cider vinegar at the end for a bright finish.
Troubleshooting
Pork is not tender after the stated cooking time
Continue cooking on LOW for an additional 30‑60 minutes; the meat will become pull‑apart tender.
Fond sticks to the pan and burns during deglazing
Reduce the heat slightly and add the broth gradually while scraping with a wooden spoon to dissolve the browned bits.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Wrap tightly and freeze for 2‑3 months
Room temperature: Do not store at room temperature; discard if left out >2 hours
Make-Ahead Tips
- Season and sear the pork a day ahead, then refrigerate before slow‑cooking.
- Cook the pork fully, shred, and freeze in portion‑size bags for quick meals later.
- Prepare the broth‑onion mixture in advance and store refrigerated.
Frequently Asked Questions
What is the cultural significance and history of slow‑cooked pork butt in American Southern cuisine?
Slow‑cooked pork butt is a staple of Southern comfort food, originally popularized by rural families who used inexpensive cuts and long cooking times to make the meat tender and flavorful. It’s often served at gatherings, barbecues, and family meals, embodying the tradition of “low‑and‑slow” cooking that maximizes flavor while stretching a budget.
What regional variations of pork butt exist within the United States?
In the Carolinas, pork butt is often smoked and served with a vinegar‑based sauce; in Texas, it may be seasoned with a dry rub and cooked in a pit. Midwest versions might be braised with tomatoes and onions, while the Gulf Coast adds Cajun spices and serves it over rice. Each region tweaks the seasoning and cooking method to reflect local tastes.
How is pork butt traditionally served in Southern home cooking?
Traditionally, the shredded pork is served over biscuits, on sandwich rolls, or alongside classic sides like collard greens, cornbread, and baked beans. It’s also common to pair it with a simple mustard or pickled relish to cut through the richness.
During what occasions is pork butt commonly prepared in American culture?
Pork butt is a go‑to for holidays such as Thanksgiving leftovers, family reunions, backyard barbecues, and casual weeknight meals because it feeds a crowd and can be made ahead, making it ideal for large gatherings.
What makes this slow‑cooker pork butt recipe special compared to other pork butt preparations?
This recipe emphasizes extreme simplicity—using a grandmother’s all‑purpose spice blend, a quick sear for flavor, and a single broth‑based cooking liquid—while still delivering a deeply flavorful, fork‑tender result that can be shredded for multiple meals.
What are the most common mistakes to avoid when making this slow‑cooker pork butt?
Common errors include not drying the meat before searing (resulting in a poor crust), skipping the sear altogether (less flavor), under‑seasoning the nooks and crannies, and not cooking long enough for the connective tissue to break down, which leads to a tough bite.
Why does this recipe call for searing the pork before slow cooking instead of adding it raw to the crock‑pot?
Searing creates Maillard‑derived flavors and renders fat, which enriches the broth and prevents the final dish from tasting flat. The browned bits (fond) also add depth when deglazed, something a raw‑only method can’t achieve.
Can I make this pork butt ahead of time and how should I store it?
Yes. After shredding, let the meat cool, then store it in an airtight container in the refrigerator for up to 4 days or freeze in portion‑size bags for up to 3 months. Reheat gently on the stove or microwave with a splash of broth to keep it moist.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on budget‑friendly, family‑size meals that maximize flavor while minimizing cost and effort, often featuring slow‑cooker and one‑pot techniques for busy home cooks.
How does the YouTube channel benjamins.kitchen’s approach to American comfort food differ from other cooking channels?
benjamins.kitchen emphasizes ultra‑practical tips, cost breakdowns, and straightforward ingredient lists, avoiding fancy equipment or hard‑to‑find spices. The host often shares personal money‑saving hacks, making the channel uniquely relatable for everyday cooks on a budget.
Last updated: September 6, 2026
