Slow Cooker Pork Stew (Boston Butt Roast Recipe)

When the weather turns chilly and comfort food is calling, nothing satisfies quite like a hearty stew simmering away in your slow cooker.

One of the most flavorful and traditional variations is the Boston Button Crockpot Stew recipe—a dish rooted in the use of Boston butt (a cut of pork from the shoulder).

Known for its rich marbling, this cut becomes incredibly tender when cooked low and slow, making it the perfect star for a cozy crockpot stew.

This stew combines fall-apart pork with vegetables, aromatic herbs, and a savory broth that develops depth and richness as it cooks.

Whether you’re preparing a weeknight family dinner or a dish to impress at a gathering, this recipe is easy to prepare, budget-friendly, and guaranteed to warm both heart and stomach.

Why Boston Butt for Stew?

The term “Boston butt” doesn’t refer to the rear of the pig but rather the upper part of the shoulder. This cut is prized for its balance of meat, fat, and connective tissue.

In a crockpot, it slowly melts into fork-tender pieces while infusing the stew with a savory, almost buttery flavor.

Unlike leaner cuts that can dry out, Boston butt thrives in a stew, creating a dish that’s both hearty and comforting.

Ingredients

Here’s what you’ll need to make a flavorful Boston Button Crockpot Stew recipe:

• 2–3 lbs Boston butt roast, cut into 1 ½-inch cubes

• 3 large carrots, sliced

• 4 medium potatoes, peeled and cubed

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 celery stalks, sliced

• 2 cups beef or chicken broth

• 1 cup tomato sauce (or crushed tomatoes)

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tsp dried thyme

• 2 tsp dried rosemary

• 2 bay leaves

• 2 tbsp olive oil (for browning)

• Salt and pepper to taste

• 1 cup frozen peas (added at the end)

• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the pork – Cut the Boston butt roast into cubes, pat dry, and season with salt and pepper.

2. Brown the meat – In a skillet, heat olive oil over medium-high heat. Brown the pork cubes on all sides. This step adds flavor but can be skipped if you’re short on time.

3. Layer the crockpot – Place carrots, potatoes, onion, celery, and garlic at the bottom of the crockpot. Add the browned pork on top.

4. Add liquids and seasoning – Pour in broth, tomato sauce, and Worcestershire sauce. Stir in tomato paste, thyme, rosemary, and bay leaves.

5. Cook low and slow – Cover and cook on low for 8–9 hours or high for 4–5 hours, until pork is tender and vegetables are cooked through.

6. Finish the stew – In the last 20 minutes, stir in frozen peas. Remove bay leaves before serving.

7. Serve and enjoy – Garnish with fresh parsley and serve hot with crusty bread or over rice.

Tips for the Best Boston Button Crockpot Stew

• Don’t skip browning: It deepens the stew’s flavor with a rich, caramelized base.

• Make it thicker: If you like a thicker stew, whisk 2 tbsp cornstarch with ¼ cup cold water and stir it in during the last 30 minutes.

• Flavor boosters: A splash of red wine or balsamic vinegar adds another layer of depth.

• Storage: Leftovers taste even better the next day! Store in the fridge for up to 4 days or freeze for up to 3 months.

Boston Butt Roast Recipe

A hearty pork stew made with Boston butt, tender vegetables, and rich slow-cooked flavor—perfect for cozy family dinners

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 –3 lbs Boston butt roast cut into 1 ½-inch cubes
• 3 large carrots sliced
• 4 medium potatoes peeled and cubed
• 1 large onion chopped
• 3 cloves garlic minced
• 3 celery stalks sliced
• 2 cups beef or chicken broth
• 1 cup tomato sauce or crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 bay leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh parsley chopped (for garnish)

Method

 

1. Cut Boston butt roast into cubes, season with salt and pepper.
2. Heat olive oil in a skillet, brown pork on all sides (optional but recommended).
3. Place carrots, potatoes, onion, celery, and garlic into the crockpot.
4. Add browned pork on top of vegetables.
5. Stir in broth, tomato sauce, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
6. Cover and cook on low for 8–9 hours or high for 4–5 hours, until pork is fork-tender.
7. In the last 20 minutes, stir in frozen peas. Remove bay leaves.
8. Garnish with parsley and serve warm with bread, rice, or noodles.

Notes

• Brown pork first for richer flavor.
• Thicken stew with a cornstarch slurry (2 tbsp cornstarch + ¼ cup water) during the last 30 minutes.
• Leftovers keep 4 days in the fridge or up to 3 months in the freezer.

This Boston Button Crockpot Stew recipe is more than just a meal—it’s a warm hug in a bowl.

The tender pork, hearty vegetables, and slow-cooked flavors make it a family favorite, especially on chilly evenings.

With minimal prep and maximum flavor, it’s the kind of dish that will quickly earn a spot in your dinner rotation.