We first decided to hop on the Paleo bandwagon almost 4 years ago when we lived in Texas and giant cuts of meat were plentiful and–most importantly for us–affordable. I didn’t know a pork loin from a chop at the time since I’d always been a good girl who opted for whole wheat pasta over fatty meats, but I’ll be damned if I didn’t have to learn quick. The first time I bought a Boston Butt I actually thought it was the pig’s ass meat…score one for immature curiosity.
Fun fact: it’s the ham that’s the pig’s ass. Just FYI. Boston Butt is the pig’s upper shoulder, like up around the shoulder blade and is an incredibly tender, meaty and fatty cut that is superb for slow cooking. Don’t let the layer of fat freak you out–for one fat is good for you, and for another it renders down considerably during the cooking process and flavors the rest of the cut. It can be seasoned minimally or maximally (try this recipe, or this one, or this one), but this recipe is my go-to for a busy week night because it’s FAST, EASY, and DELICIOUS…and makes enough leftovers to keep us fed for a few days if needed. When we were at Ft Hood and had to commute in at 4:30 am, then not get home till 7:30 pm, this was an absolute lifesaver. I’d make a 5 or 6 pound butt on Monday, shred it up, and we’d have dinner and lunches till Wednesday.
- 4-5 pound Boston Butt (also sold as “pork shoulder”)
- 1/4 c Olive Oil
- 2 t Salt
- 1 t Pepper
- 1 T Dried Roseamry
- Place your pork in the slow cooker.
- Pour the oil on top and give it a good rub down, like you’re sending it to a tannin bed.
- Dump the spices on top and massage them in.
- Wash your hands.
- Cook on LOW for 8-10 hours.
- When ready to serve, shred with a pair of forks.
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