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Slow Cooker Boston Butt Pork Roast with Chardonnay

I didn’t take any pictures of this dish because I really hadn’t intended to write about it.  I had a pork roast that absolutely had to be cooked before it went bad.  I also had a partial bottle of chardonnay that needed to be used.  The result was a remarkably juicy and flavorful pork roast.  I didn’t even need to add BBQ sauce.

  • 2-3 lb Boston butt roast (pork)
  • 1 medium onion, sliced
  • Chardonnay
  • Salt & pepper to taste

Place the roast in your slow cooker. Fill slow cooker with Chardonnay until there is about 2 inches of liquid. Sprinkle the top of the roast with salt and pepper.

Place onion slices on top of the roast. Cover and cook on low 8-10 hours or until roast is tender. Turn roast over halfway through cooking time.

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If you don’t have wine available, you can use chicken or vegetable stock or broth, but you’ll get different flavors.

I was really happy with how this turned out. I’ve had issues in the past with roasts coming out of the slow cooker too dry. I think the amount of liquid and length of cooking plays a big part in the tenderness and dryness of the meat.

These cheaper cuts of meat really need a longer cooking time to break down the connective tissues and make them more tender.

This was also nice because it required very little preparation and I could easily set it and forget it all day. This is a recipe that you could put on in the morning before work and it would be ready to eat when you got home at night.

I know that I recommended turning it half way through, but it isn’t absolutely necessary. The roast makes a good pulled pork sandwich with or without BBQ sauce. It’s also good without a bun. Serve with some steamed vegetables and rice.

Next time I’d like to try to make a sauce out of the liquid left in the cooker. I think I’ll also add some minced garlic just because I like garlic. It certainly doesn’t need it, but I’d like to see what it does to the flavor.

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