- 4 tbsp extra virgin olive oil
- 2 lb Boneless Boston Butt
- Kosher salt and freshly ground pepper
- 1 Slow Cooker Veggie Kit
- 1 jar Stonewall Kitchen Pulled Pork Simmering Sauce
- 1 box Near East Rice Pilaf, cooked to package directions
Slow Cooker Veggie Kit:
- 2 red potatoes, cubed
- 1 white onion, cubed
- 3 celery spears, cubed
- 1 c. baby peeled carrots
- 1 c. baby bella mushrooms, quartered
- 4 Bay Leaves
In a large skillet, heat 2 tbsp extra virgin olive oil over medium high heat until it shimmers. Season boneless Boston butt liberally on all sides with salt and pepper. When pan is ready, add meat and brown on all sides, 1-2 minutes per side. Transfer the pork to slow cooker along with onions and bay leaves from slow cooker veggie kit.
Pour 1 jar of simmering sauce in the slow cooker over onions and Boston butt. Cover and cook on low for 6 hours or on high for 3-4 hours. Pork is ready when meat pulls apart easily with a fork.
Meanwhile, preheat oven to 400°F. Place remaining vegetables on baking sheet and toss with remaining 2 tbsp olive oil and season with salt and pepper, to taste. Roast vegetables 20-30 minutes or until lightly browned and fork tender.
Discard bay leaf. Serve warm pulled pork alongside roasted vegetables and rice pilaf.
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