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BBQ Shredded Pork Butt Roast

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“Super easy--I love serving this sandwiched between warm Texas toast with tater tots and my yummy sour cream ranch dip!! So much left over, great to pack and freeze for later.”
6hrs 20mins

Ingredients Nutrition

  • 6 -7 lbs pork butt
  • 2 (12 ounce) bottles barbecue sauce (you pick flavor)


  1. Rinse and pat dry roast.
  2. Place in crock pot.
  3. Season to taste.
  4. Cover with 1 bottle bbq sauce.
  5. Cover and cook on low 8-10 hours or on high 6-7 hours (until meat fork tender/ falls apart).
  6. Carefully remove meat from crockpot- place in large baking pan; shred with two forks (removing any bone or fat).
  7. Pour out all but one cup liquid from crockpot; return meat to crockpot.
  8. Cover with second bottle bbq sauce,.
  9. Mix well; re-heat if necessary.

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