Melt-in-Your-Mouth Boston Butt Pork Roast – used 3 ways

I had every intention of cooking and shredding a pork roast for sandwiches. However, once Barry got a whiff of the savory aromas emitting from the crockpot, he had another idea. Luckily the roast was large enough to use multiple ways

1^st Use: Barry adding potatoes and carrots during the last hour. I then added a flour slurry (about 2-3 tablespoons of flour mixing thoroughly with about ¼ cup of water) during the last 20 minutes to create a gravy for a Pork Roast dinner.

2^nd Use: I shredded the pork, slapped it on a griddle to heat, covered it with a slice of cheese + brushed chunks of sliced French sourdough bread with oil and then heated it on the griddle. 

3^rd Use: To the last of the pork, and a few potatoes and carrots, I added chicken stock, and then dumplings made from basic Baking Mix to create Pork Dumplings.

Melt-in-Your-Mouth Boston Butt Pork Roast

About 3 lb. Boston Butt Pork Roast

Gates BBQ Rub

Kosher salt and pepper

1 large onion, sliced

7 or 8 pickled pepperoncini peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)

About 1 to 2 tablespoons juice from jarred pepperoncini peppers 

1 cup of water (or more if needed)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
   
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st Use above) or save to use in soups.
   
   
   

Recipe without photos . . .

Melt-in-Your-Mouth Boston Butt Pork Roast

About 3 lb. Boston Butt Pork Roast

Gates BBQ Rub

Kosher salt and pepper

1 large onion, sliced

7 or 8 pickled pepperoncini peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)

About 1 to 2 tablespoons juice from jarred pepperoncini peppers

1 cup of water (or more if needed)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st Use above) or save to use in soups.