This Boston butt begins with an overnight dry rub marinade, then cooks low and slow in your oven, producing a roasted exterior crusting with a beautifully tender pork. It's perfect to pull for sandwiches, or to use in other recipes like Piggy Mac, hot pork dips and pulled pork spaghetti.

Oven Roasted Pulled Pork

I reckon nothing makes a proQ'er crazier than home cook versions of pulled pork. Can't blame them really. A quality, authentic wood-smoked pulled pork takes a lot of time, love and attention. The finished product is certainly worthy of praise.

I'm pretty sure that I can speak for many of us home cooks when I say we would gladly take a plate of delicious pulled pork and burnt ends that someone slaved over and carefully monitored in a wood fired smoker all day long. We would be ultra-thrilled, but for us home cooks, as the saying goes ain't nobody got time (or patience) for that!

Okay, well some of you might. But I do not.

Pork roast, slow cooked in the crockpot and simply seasoned with garlic salt, freshly cracked black pepper, Cajun seasoning, thyme and sage and topped with cream of mushroom soup.

Slow Cooker Pork Roast with Vegetables

While slow braised beef roast would be my husband's top favorite roast, a pork roast rules in my eyes, and the slow cooker is a great vehicle for it for sure.

Though most people think of the cut only for smoking or slow cooking for pulled pork sandwiches, I love a good pork shoulder or Boston butt prepared as a roast. This preparation is also great with a leaner pork loin however.

Transform a pork shoulder into this simple but amazingly delicious dish with a quick sear, simple seasonings, lightly caramelized onions and a simple roux. Fantastic.

Smothered Pork Roast with Rice

This Smothered Pork Roast recipe is as simple as it comes. A seared pork roast, seasoned with salt and pepper, smothered in a gorgeous garlic, rosemary and thyme infused gravy, and braised in a covered Dutch oven, low and slow. The original recipe called for a boneless pork butt or shoulder, but I could only find a 7 pound bone-in pork shoulder, and even that just barely squeezed into my Dutch oven. The downside to using the bone-in roast is that there is less meat, but it was enough for the two of us. It is a heavenly way to utilize a cut of pork that is most often reserved for pulled pork sandwiches though it can be used for other cuts as well. The fragrance of it will surely bring you back to grandma's kitchen and the flavor is just simply pork perfection.