I always have a couple of Boston Butt roasts in my freezer. I love when Publix puts them on sale. One roast will mean 3 or more meals with almost no effort. Most of the time I can talk my husband into throwing the roast on the Big Green Egg. When the weather is not cooperating, I opt for my handy dandy slow cooker. The Crockpot makes fantastic pulled pork and the best part is that the prep time is all of about 2 minutes!
This week I am turning the roast into 2 meals that are both very economical and absolutely delicious. All you need to get started is a 3 pound Boston Butt and the dry rub of your choice. You can use a pre-made blend, create your own or you can even just use seasoning salt and pepper. I use a blend called Bad Byron’s Butt Rub Barbecue Seasoning – it’s delicious.
You want to coat your roast pretty heavily and then pop it in the slow cooker – nothing else needed! Remember to season it good…that’s a big chunk of meat and will need some flavor. Stick the cover on your slow cooker and turn it to low and let it go for about 12 hours. I often put mine on before I go to bed and let it run all night.
Once the roast is done, shred the meat and you are ready for our first recipe this week – Cuban Sandwiches! Serve with my Parmesan Crusted Potatoes and you have dinner with very little time spent in the kitchen.
- Cuban bread loaf
- yellow mustard
- pork, shredded
- ham, sliced
- dill pickle chips
- Swiss cheese, sliced
- Cut the loaf of bread into quarters and then slice each in half lengthwise.
- Spread the mustard on the bread.
- Layer the pickles, roasted pork, ham, and cheese onto the bread
- Heat your griddle, frying pan or panini maker to medium and lightly coat with cooking spray or butter.
- Place the sandwich on the pan then place another heavy pan on top of the sandwich and press to flatten it.
- Cook for 3 – 5 minutes then repeat by flipping the sandwich.
- Weight it with the heavy pan and cook 3 – 5 minutes until toasted and the cheese is melted.
Here are the items you will need to grab at Publix. Remember these deals will be available once the new ad starts. See the full menu HERE.
- (3 lb) Publix Boston Butt Roast, Bone-In, $2.49/lb = $7.47
- (1) Russet Potatoes, 5 lb, $2.99
- (1) Kraft Swiss, $2.50
- (1) Cuban Bread, $2.39
- (1) Mt. Olive Pickles, 16 oz, BOGO $2.39 = $1.20
- (1) Hormel Natural Choice Ham, 3/$10 ($0.50/1 from 1/5 SS) = $2.33
- (1) Publix Parmesan, $3.69
Plus, you have the following leftover (some to be used later in the week)
- Shredded Pork (to be used later in the week)
- Extra Potatoes
- Extra Swiss
- Extra Pickles
- Extra Parmesan (to be used later in the week)
Great recipe! Plus the ingredient list with associated items that are on sale is the best. Thanks a lot.
Okay. This may be a super dumb question, but do you not put any liquid in the bottom of the slow cooker when you cook your Boston Butt? I always put some sort of liquid (broth, apple juice, water, etc) in with any roast I cook, but maybe I’ve been doing that for no apparent reason?!
Absolutely NOTHING!! I also used to cook mine in liquid but a buddy told me it was totally unnecessary. She was right…just season it up really well and pop it in the cooker and let it go. The fat will render and you will have a perfectly cooked roast!
Thank you so much for the weekly dinners. I have saved money by meal planning and I always use one of your wonderful receipes during the week. I try to shop for dinners by what is on sale and you have made this so much easier! We cant wait to try the cuban Sandwiches.
Put a generous amount of pork on each sandwich! I was married to a Cuban and authentic sandwiches have lots of pork.