It was time to try out a crock pot pork butt roast, also known as a Boston butt roast with mushroom gravy, as I have been trying out all sorts of mushroom gravy dishes lately. Put this in the crock pot and come home to a hot, delicious supper at the end of a busy day.
How to Cook a Pork Butt Roast AKA Boston Butt Roast
Pork butt roast, also referred to as a Boston butt roast, is a tougher piece of meat that comes from higher on the shoulder of the hog, above the shoulder blade area and has lots of marbled fat. As with any cut of meat that comes from a muscle that is used more, it takes time to break down the meat fibers in this cut of pork. A Boston butt is usually what you want to use in pulled pork as well.
Cooking a pork butt roast in the crock pot is the best way to cook this cut of pork. It’s a cut that takes a long time to break down and you end up with a deliciously tender, juicy pork Boston butt roast by the time you are done. I have been trying out all sorts of recipe that have mushroom gravy in them, so if you are looking for some more mushroom ideas try my crock pot meatballs that have a creamy mushroom gravy or my very popular Creamy Mushroom Beef Chuck Roast recipe.
Pork butt roasts are the best cuts of pork to cook low and slow all day long. As you can see in the photo below, once the pork roast has cooked all day, it breaks down into the most tender piece of pork you will ever eat. Look at how the fork just pulls it apart! Not only that, with this Boston butt roast recipe you are also making a delicious gravy at the same time that can be thickened when the pork roast is done cooking, I love a good meal that is an all in one!
Tips and Tricks for Cooking a Pork Butt Roast or Boston Butt Roast
- A slow cooker is the way to go! You can also use a pressure cooker to make this but since I have not personally tried it in my Instant Pot, I’m not going to give instructions on how to do that yet. On my list of things to do!
- Pick a Boston butt roast that has nice fat marbled throughout it. This is what is going to keep the roast juicy and tender when you are cooking it all day long.
- This recipe doesn’t have any dairy in it like my other creamy mushroom sauces do, but you can take a look at those other recipes I mentioned and make a creamy sauce at the end.
- Make sure to coat the pork well with the spices in the recipe!
- I didn’t sear the roast before I put it into the crock pot as I wanted all of the spices to stay on top. You could sear it if you wanted.
Happy cooking everyone! Hope my fellow mushroom lovers are excited about another delicious mushroom recipe!
PIN THIS RECIPE to your DINNER RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Pork Butt Roast/Boston Butt Roast with Mushroom Gravy
- Prep Time
- 10 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 10 minutes
- Main Course
- Karlynn Johnston
- 3-4 pounds pork butt roast also known as a Boston butt roast
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons sea salt flakes
- 1 teaspoon pepper
- 3-4 cups white or cremini mushrooms sliced
- 1 large white onion peeled and cut into quarters
- 1 1/2 cups chicken broth
- 2 bay leaves
- Pat the pork butt roast dry with paper towels. Place in the bottom of your slow cooker.
- Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
- Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the slow cooker.
- Place the lid on top and cook the roast on low for 7-8 hours.
- To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
- Whisk together 2 tbsp of cornstarch with ⅓ cup of water. Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
- Slice the roast and serve with the gravy on top.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.