Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!
Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!
The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!
If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.
After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First- Make The Marinade For the Pork
Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.
NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).
Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.
Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).
Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.
Cover The Pork Butt With The Marinade
Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).
Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Time To CHILL!
Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!
Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.
I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.
Cook The Crockpot Garlic Herb Pork Butt
When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).
You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.
Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.
Serve The Garlic Herb Pork Butt
Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!
NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.
Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.
Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!
If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.
We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!
I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More CROCKPOT Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slow cooker recipes you can choose from, including:
- Creamy Turkey Wild Rice Soup
- Crock Pot Mongolian Beef
- Slow Cooker Veggie Curry
- Easy Crock Pot Refried Beans
- Crock Pot Parmesan Honey Pork Roast
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Original recipe source and with thanks to: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100
↓↓ PRINTABLE RECIPE BELOW ↓↓
Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!
- 3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder
- 4 cloves garlic minced
- 2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
- 1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- ¼ cup dark brown sugar
- ¼ cup Dijon mustard
- 1 cup chicken broth
Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.
Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.
When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.
Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.
Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!
Here’s one more to pin on your Pinterest boards! 