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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!
Love,
Karlynn
Pork Butt Roast/Boston Butt Roast with Mushroom Gravy
- Prep Time
- 10 minutes
- Cook Time
- 8 hours
- Total Time
- 8 hours 10 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 6
- Calories
- 323
- Author
- Karlynn Johnston
Ingredients
- 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
Instructions
- 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 1/3 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.
Recipe Notes
Nutrition Information
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.
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Di Lemberger says
Good roast but I used low sodium chicken broth and used coarse ground volcano salt as a little goes a long way. Otherwise the sodium content is way too high.
Jessica says
Excellent! We are always looking for new ways to cook pork and this recipe is by far the best. We added green beans to it, but next time collard greens with a sprinkle of creole, and a side of cornbread.
Melanie says
This was a big hit at our house! DH requested a pork roast with mushrooms for his birthday, so I tried this one. I used garlic powder instead of fresh and added 1 tsp onion powder. Instead of the crockpot, I browned it first, then seasoned it, and just slow-roasted it in my wood-fired oven for a few hours. Absolutely delicious!
sonny medcalf says
I would appreciate a go to substitute for mushrooms and mushroom gravy please. I just don’t like mushrooms but your recipes look so very good.
I would appreciate your help/advice,
Sonny of sunny southern Cal
Rebecca says
Could I cook this in slow cooker on high for 3 to 4 hours?
Pat Pusateri says
Followed directions but left out mushrooms. Tasted great and tender. My roast was very fatty but I used a smaller amount of juice for gravy plus water and chicken broth and it was good.
Single Senior Foodie says
Anxious to try this recipe. Will follow directions though lol.
My roast is lovely marbled but is only 2 lbs.
I am going to halve the recipe.
Jennifer Lesin says
The best roast I’ve had the pleasure of making. Tender and a flavor that is mouth watering. Thank you so much for sharing.
Whitney K says
Thanks for this recipe – everyone else on the internet pretty much just thinks a Boston roast should be for pulled pork. I really wanted to dress it up a little and this was a great and easy approach. A couple notes: I pulled out the roast when it was done and put it under the broiler for a minute or two two brown the top (saving me from pre-browning at the beginning). I skimmed the juices of all the fat before adding the cornstarch and also added a couple tablespoons of Marsala to the gravy as well and salt and pepper to taste.
Dianne Sarno says
Wonderful recipe. So easy. I added carrots. I also used flour instead of cornstarch. Boiled potatoes and asparagus topped with butter and grated Romano cheese made this a meal that makes you say yum! Next time will have a loaf of Italian bread. Thank you for this recipe. ❤
Corinne says
You all might as well put your own recipe on line! Instead of changing this recipe that is original. I’m going to try the recipe that is an original post. Thanks for the info and trying to change the recipe. This original recipe is scrumptious 😋
Dot says
Just a wonderful pork roast recipe, Karlynn! Made it tonight, served it with cornbread (the mushroom gravy was perfect for it), steamed asparagus and a roast beet salad with feta, pistachios and the kitchen sink. I tweeked a couple things. I needed to leave it in the crock pot for 10 hours (wasn’t so marbled) and I doubled the corn starch to get a thicker gravy. I got wife points for this one! Thank you!
Mimi says
Thank you for recipe with nondairy gravy!
Janet Burke says
Today I made the recipe pork butt roast with mushroom gravy, in my 7 quart Crock Pot. I did make 3 little changes on recipe. I used a larger roast. Instead of using one kind of mushrooms, I used a mix of white mushrooms and other mushrooms, including chanterelles, oyster and lion’s manes My husband wanted carrots added, so I did. I found the carrots and mixed mushrooms at the farmers market on Wednesday.
Yesterday I found a lovely 6.37 pound roast on sale at a local supermarket, it was well-marbled but not fatty. I had one problem: the broth (although delicious) would not thicken into despite adding more cornstarch, but I think that happened because the larger roast made it extra juicy. I will easily fix it when I reheat it.
Janet Burke says
P.S.: We loved it!
Grace Nicolie says
How long with 7 lbs of pork roast do I cook it for in my slow cooker?
Stephanie from VT says
This sounds DElicious! I love the simplicity- sometimes recipes go overboard with too much extra stuff. I don’t have a crock pot so I’m adjusting and attempting this in the pressure cooker! I’ll let you know how it goes! Thanks!
Janeen says
Can you do this with a bone-in Boston butt? How would it affect the cook time/technique?
Karlynn says
Nope, do it the same way. It’s the same tougher meat that needs a slow cook for it to fall apart!
Liz says
Can I just say… AH-MAZING!!!! Super delicious and super easy to make. My gravy didnt thicken so I added 2 Tablespoons of flour.
We are going to use this for our New Year’s day meal. (We live in the South, and this is going to be awesome with cornbread!)
Johanne says
Can I use any pork roast for the mushroom gravy recipe
Brenda says
We loved it!!! And so easy!