Boning a Boston Butt Pork Roast

I'll be posting a really delicious recipe for a slow-cooked, old fashioned pork roast... one that called for a boneless Boston Butt Pork Roast (also known as a shoulder butt roast).

As I was preparing the roast for the oven, I realized there was one little problem... my roast wasn't boneless. I had no idea how to remove the bone, but I gave it a go and it wasn't anywhere near as hard as I thought it would be, so don't be afraid to try it yourself sometime. Here's what I did...

I started with a 6 1/2 pound bone-in roast (6 pounds after the bone was removed). I dried the roast well with paper towels to keep it from slip-sliding all over the place. Then I located the bone and, using a very sharp boning knife, I started trimming with long shallow stokes against the bone, pulling the meat away from the bone as I went along.

I just followed the contour of the bone and within a matter of minutes, I had the weird shaped blade bone completely removed. It was so easy!

Pork and Sauerkraut in the Slow Cooker

If you like Pork and Sauerkraut, you're going to love this easy version. I'm only posting the before photo. Why you ask? Well, let's face it... a pot full of monochrome brown food isn't particularly photo friendly, but trust me, it'll taste great! Seriously, I recently brought a double batch to a church dinner and it was all gobbled up!

Items used to make this recipe:

(affiliate links)

• 4-quart slow cooker https://amzn.to/4aHuJKR

• 7-quart slow cooker https://amzn.to/4aNeHiK

• French onion soup https://amzn.to/48Hqpti

• 9x13 casserole dish https://amzn.to/4aDUlZ7

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Pork and Sauerkraut in the Slow Cooker

recipe serves 6-8 (double the recipe for 6.5 to 7-quart slow cooker)

Printable Recipe

Ingredients

• 3 pounds Boneless Country-Style Pork Ribs

• 1 1/2 pounds Sauerkraut, rinsed and drained

• 10 ounce can French Onion Soup

• 1/4 cup brown sugar (light or dark)

Directions

1. Start by cutting the boneless ribs into bite-size cubes and place in 4-quart slow cooker.

2. Rinse and drain the sauerkraut and place it on top of the pork.

3. Mix together the soup and brown sugar and pour over the sauerkraut.

4. Cover and cook for 12 hours on low or 6 hours on high.

5. Stir together and serve.

Notes

• Alternatively, a single recipe will fit in a 9x13 casserole dish and can be baked in the oven (cover with foil and bake at 350F for 4 hours).

• If you don't have French onion soup on hand, you can substitute an equal amount of water and 1/4 teaspoon of onion powder or minced dried onion.