Boston butt is another name for pork shoulder roast. It’s a tender, flavorful cut of pork that’s great for shredding and if you like root vegetables, this Slow Cooked Boston Butt recipe is for you! If three pounds of meat sounds like a lot for four servings, trust me, it’s not. Pork shoulder roast shrinks down considerably when cooked.
If you enjoyed this Slow Cooked Boston Butt with Carrots and Parsnips recipe, try our
Three Pepper Pork Stew recipe next time. For more delicious Paleo pork recipes (and hundreds of other FREE Paleo recipes), please visit our Paleo Plan recipe center!
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Slow Cooked Boston Butt with Carrots and Parsnips
Total Time: 7 hours
Prep Time: 30 minutes
Cook Time: 7-8 hours
- 3 pound(s) pork shoulder roast fat cap removed
- 1 tablespoon(s) sea salt
- 1 teaspoon(s) black pepper
- 2 tablespoon(s) olive oil
- 1 medium onion(s) sliced
- 4 medium celery stalk(s) chopped into 1/2 inch pieces
- 4 large carrot(s) chopped into 1/2 inch pieces
- 4 large parsnip(s) chopped into 1/2 inch pieces
- 5 medium garlic clove(s) sliced
- 1 cup(s) chicken broth or bone broth
- Let pork shoulder roast rest on the counter while you prepare the onion, celery, carrots, parsnips and garlic and place them in the slow cooker.
- Add the olive oil to a pan over medium heat.
- Rub salt and pepper all over the roast and add it to the pan.
- Brown on all sides, about 4 minutes per side.
- Remove the roast to the slow cooker and place on top of vegetables.
- Pour chicken stock (or bone broth) over the meat and vegetables.
- Cover and cook on low for 7-8 hours.
- With a slotted spoon, scoop vegetables into a bowl and top with pieces of pork.