Slow Cooker Smoked Pork - Dump and Go Dinner
8
Servings
7
Ingredients
15
Comments
This smoked pork recipe will have your family believing you bought a smoker when all you did was use the slow cooker!
8
Servings
7
Ingredients
15
Comments
Ingredients
- 5 pounds Boston Butt Roast
- ¼ cups Paprika
- ⅛ cups Kosher Salt
- ⅛ cups Black Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Mustard Seed, Ground
- ½ cups Liquid Smoke
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of gallon freezer bags.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker.
- Cook for 10-12 hours on low.
- Shred meat.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 10 ounces Amount Per Serving
- Calories
- 566
- Total Fat
- 36g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 176mg
- Sodium
- 1594mg
- Total Carbohydrates
- 8g
- Fiber
- 2g
- Sugar
- 1g
- Protein
- 50g
- WW Freestyle
- 16
15 Comments
Join the discussionI love using my crockpot for meals like this!!
Biz from My Bizzy Kitchen has a weekly Blogger Secret Ingredient, it’s been going for like 96 weeks or something. Anyways, this week host chose PORK if you wanted to submit it there. It’s kinda fun if you have time. http://mybizzykitchen.com/bsi-…
Forgive me if this is a stupid question… There isn’t any liquid in the slow cooker. Isn’t that going to make the meat really tough and dry? Just wanted some clarification before I try this.
Hi Christy, the .5 cup of liquid smoke will be enough liquid. The pork itself will give off juices while cooking. If you feel more comfortable, you could always add .5 cup of beef broth or water. Enjoy!
This turned out great! I added 0.5 cup of water just to be sure but it didn’t really need it. I was just gun shy after having some tough pork recently. Thanks!
So glad you liked this recipe! Thanks for sharing!
My husband can’t eat pork because of allergies. What cut of beef would be appropriate to use for this?
You could use any kind of beef roast or even a brisket with this recipe and it would work fine! Enjoy!
This is probably a stupid question, but how many cups or tablespoons is 0.125 cups? I understand that .5 is 1/2 c and .25 is 1/4 c. I have one person saying it is 1/8 c and another saying it is 2 Tbs. HELP!!! 🙂
Yes, 1/8 cup is correct. If you divide 1 by 8 it equals 0.125.
Thought it was too salty with 1/8 cup kosher salt! I converted the cup to two Tblspoons! Was this correct? The Flavor was great though!
Can you use this recipe with chicken?
Vickie, there is no reason you couldn’t! We might need to adjust the cook time somewhat depending on how much meat you are cooking. Chicken shouldn’t take as long as the pork to cook through.
i have a two pound porkloin how long to cook? low or high? Thanks.
Hi Scott, You may want to consult your Slow Cooker manual for cook times for different cuts of meat. Here is a great resource from CockPot with different types of meat and cook types.