The proper way to cook a Pork Shoulder Butt Roast to perfection every time!
This is the ultimate guide to cooking pork shoulder (also called Boston Butt) to absolute perfection. The original recipe calls for low-and-slow oven roasting, which translates beautifully to slow cooker cooking. By studding the pork with garlic, coating it with mustard and Montreal Steak Spice, and braising it in red wine with aromatic vegetables, you'll achieve fall-apart tenderness and rich, developed flavour every single time. Perfect for feeding a crowd, this dish requires minimal hands-on work and delivers restaurant-quality results at home
Watch: The proper way to cook a Pork Shoulder Butt Roast to perfection every time!
Original recipe video — click to play
Original method: 4–5 hours at 120°C (250°F)
Ingredients
Main
- 4 kg Pork shoulder (Boston Butt), skin on, fat-side-up
Can also be called pork butt or pork shoulder roast
Aromatics & Vegetables
- 3 medium Carrots, roughly chopped or cut into chunks
For base of slow cooker
- 2 medium Onions, roughly chopped or cut into chunks
For base of slow cooker
- 12 cloves Garlic cloves, peeled, whole
To be inserted into holes poked in the pork
Seasonings & Liquids
- 60 ml Brown mustard, as is
For rubbing over pork before cooking
- 30 ml Montreal Steak Spice, as is
For sprinkling over pork
- 500 ml Red wine, as is
Or beef stock if preferred; reduced from original 750 ml bottle to account for slow cooker moisture retention
Method
- 1
Place the chopped carrots and onions in the base of your slow cooker.
~5 mins - 2
Pat the pork shoulder dry with kitchen paper. Using a sharp knife, carefully poke holes all over the meat, making them slightly larger by widening with your finger.
~10 minsTip: This allows the garlic to be pushed deep into the meat for flavour distribution
- 3
Insert a peeled garlic clove into each hole, pressing firmly so they sit flush with or slightly below the surface.
~5 mins - 4
Rub the top and sides of the pork shoulder generously with brown mustard.
~5 minsTip: The mustard will help flavour the meat and create a flavourful coating
- 5
Sprinkle Montreal Steak Spice all over the mustard-coated pork, pressing gently so it adheres.
~5 mins - 6Optional step
Optional: For extra flavour depth, heat a large frying pan until very hot. Sear the pork on all sides (about 2–3 minutes per side) until deeply browned. This step is optional but recommended.
~15 minsTip: Browning develops a caramelised crust and deeper flavour
- 7
Place the pork fat-side-up on top of the vegetables in the slow cooker.
~5 minsTip: Fat-side-up allows the fat to baste the meat as it cooks
- 8
Pour the red wine (or beef stock) into the slow cooker around the pork, being careful not to wash away the seasoning on top.
~5 mins - 9
Cover the slow cooker with its lid. Cook on Low for 8 hours, or on High for 5 hours, until the pork reaches an internal temperature of 82°C (180°F) when measured at the thickest part.
~8 hrsTip: The meat should be very tender and easily shred with a fork when fully cooked. Insert a meat thermometer into the thickest part of the roast to check doneness.
- 10
Once the pork reaches 82°C (180°F), carefully remove it from the slow cooker and transfer to a warm serving plate. Remove the lid and allow the pork to rest, uncovered, for 20–30 minutes before carving.
~25 minsTip: Resting allows the juices to redistribute through the meat, keeping it moist and tender
- 11
Strain the cooking liquid and vegetables through a fine sieve. Discard the solids or, if desired, mash the soft vegetables and mix back into the liquid to create a rustic sauce.
~10 minsTip: Skim off excess fat from the surface if you prefer a leaner sauce
- 12
Carve the pork into chunks or slices, arrange on a serving platter, pour the sauce over or serve alongside, and enjoy.
~10 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. The original recipe offers beef stock as an alternative to red wine. Simply use 500 ml of beef stock in place of the wine. The result will be slightly less rich and acidic, but equally delicious. You can also use chicken stock if you prefer
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