A 5-ingredient slow cooker Boston butt roast is the kind of easy supper that saves the day when you want big, hearty flavor without standing over the stove. This cut turns wonderfully tender as it cooks low and slow, and with just a handful of pantry staples, you can make a comforting family meal that feels like you worked much harder than you did.
This roast is delicious served over mashed potatoes, rice, or buttered egg noodles so you can catch every bit of the savory juices. For a full meal, add green beans, roasted carrots, a crisp salad, or warm rolls on the side, and if you like, spoon the shredded pork onto sandwich buns with a little extra sauce.
5-Ingredient Slow Cooker Boston Butt Roast
Servings: 8
Ingredients
1 Boston butt roast, about 4 to 5 pounds
Directions
1. Place the raw Boston butt roast in the bottom of your slow cooker.
2. Sprinkle the ranch seasoning mix and onion soup mix evenly over the top of the roast.
3. Pour the chicken broth around the sides of the roast, then add the pepperoncini peppers and a small splash of their brine over the top.
4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork is very tender and pulls apart easily with a fork.
5. Shred the pork right in the slow cooker, toss it with the juices, and serve warm.
Variations & Tips
Milder Family Version: If your crew is unsure about pepperoncini, use fewer peppers and just a teaspoon or two of the brine for a gentler flavor. The roast will still be tender and savory, but a little less tangy for picky eaters.
Make It Into Sandwiches: Pile the shredded pork onto toasted sandwich buns and serve with coleslaw or pickle slices. This is a fun way to stretch leftovers and makes an easy second meal the next day.
Extra Juicy Tip: If the roast seems leaner than expected, do not skip tossing the shredded meat back into the cooking liquid before serving. Letting it sit in the juices for 10 minutes helps every bite stay moist and flavorful.
Easy Cleanup Tip: Trim only any very large, thick flaps of excess fat before cooking, but leave most of it in place so the meat stays rich and tender. Once the roast is cooked, it is much easier to remove unwanted fat while shredding.
