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Boston Butt (Pork) Roast (Crock-Pot)

adapted from Slow Cooker Simplicity


  • 2 large onions
  • 5 lb. Boston butt roast
  • 1 t. each chili powder, paprika, garlic powder, dried basil and sea salt
  • ½ t. ground black pepper
  • 1 15-oz. can pineapple slices, with juice
  • 2 c. BBQ sauce (opt.)


  1. Thinly slice the onions and place in a large Crock-Pot.
  2. Combine the spices and rub all over the roast.
  3. Place the meat on top of the onions.
  4. Cover top of meat with pineapple slices and pour pineapple juice over top.
  5. Cook on Low for 10-12 hours.