This Boston Pork Roast is compliments of my Handsome’s cooking and his love for a good piece of meat. This is sweet and spicy. I’m always amazed at how yummy it is! The kids usually inhale this when he makes it, and there are very few leftovers… it is that good! 🙂
I highly recommend a meat thermometer! In this recipe, it is very hard to tell if the juices of the pork roast run clear because of the natural red coloring of paprika and chili powder seasonings. Pork roasts should be cooked through to 145*.
- 7-8 lb Boston pork roast (or Ham)
- Dry rub:
- 1/4 c. brown sugar
- 1/2 c. paprika
- 1/4 c. chili powder
- 2 T. salt
- 2 T. pepper
- Other ingredients:
- 1 can (12 oz) ginger ale (sprite or 7up will work)
- 2 Tbsp. hickory smoke
Measure all of the dry rub ingredients into a bowl. Mix well.
Open the meat package and drain off all the excess juices. In a slow cooker, make 4 tightly bunched aluminum foil balls 1 1/2″ in size to set the meat on and put in the bottom of the pot.
Thickly put dry rub on each side of the pork.
Find the fattiest side of the pork roast to be on top. As the pork cooks, the fat drips down into the meat keeping it moist. Put the dry rubbed roast squarely on top of the aluminum foil balls.
In a corner of the slow cooker where there isn’t any meat, carefully pour the ginger ale to reach just below the meat. The meat will be steamed in the ginger ale and the meat juices will raise the liquid in the slow cooker as the meat cooks. Add the 2 Tbsp. of hickory smoke to the ginger ale on the bottom of the cooker pot.
Place the lid on top of the slow cooker. Turn slow cooker on low for 6 – 8 hours until internal temperature reaches 145* and the juices run clear.
If you have leftovers, soak the meat in the juice in the refrigerator for a day or two. If you still have leftovers, cut the pieces up (or pull them with forks) and freeze them into individual 1 c. packets for a quick pulled pork sandwich (with BBQ sauce).
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