Crock Pot Pork Butt and Butter Beans With Gravy Mix
This Crock Pot pork butt and butter beans recipe is one of those Southern-style dinners that cooks up tender, shred-with-a-fork pork that sits in a flavorful, smoky gravy. It has lots of buttery beans stirred in at the end so they stay whole. I’ve made it enough times to learn one thing the hard way: if you add the butter beans too early, they’ll turn soft and start breaking down, and you lose that creamy bite.
With two hungry teenagers in my house, I need dinners that don’t require me to hover, and this one only takes five minutes to prep with just six ingredients. If you can open a couple of packets and a few cans, you can make this.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours 20 minutes | 3-4 | Beginner + |
What You’ll Get (And Why It Works)
You’re basically making a pork roast that creates its own gravy while it cooks. The brown gravy mix and onion soup mix melt into the chicken broth and pork drippings, forming a rich sauce with no extra steps.
And yes, I’m using canned butter beans on purpose. I’ve got two hungry teenagers, and I’m not trying to soak beans overnight unless somebody else is doing the dishes!
The Cooking Time Matters
Cooking this for 7.5 hours on the low temperature gives you tender pork without drying it out. It has enough fat to stay juicy, but the low heat helps it get to that easy-to-shred point. The butter beans go in at the end, so they warm up and soak up the gravy without getting mushy.
A Quick Note About The Pork Butt
At the stores, you will see it labeled as Boston butt or pork shoulder butt. They are the same, and you can use either one. For this recipe, I like a piece that’s around 1-1/2 pounds, so it cooks evenly and doesn’t crowd the slow cooker too much.
Step-By-Step Instructions
Add the pork to the slow cooker and sprinkle the paprika on top. I put the pork right in the center of the pot so the broth can run around the sides of it and get it good and tender.
Next, sprinkle the onion soup mix and the gravy mix on top. Then, pour the chicken broth into the slow cooker. Place the lid on the Crock Pot and cook on the low temperature setting for 7.5 hours.
Finally, shred the pork. I usually just take two forks and shred it. It falls apart so easily. Give the pork a little stir so the gravy soaks into it. Drain the butter beans and add them to the Crock Pot. Give it a little stir to combine, then let it cook for another 30-45 minutes, and it’s ready!
Fork-tender means you can stick a fork in and twist, and it shreds without a fight. If it still feels tight or rubbery, it’s not done yet. Go ahead and give it another 30–60 minutes on LOW.
I like to serve this meal with some rice on the side because it’s great at soaking up all that delicious gravy. You can also top some homemade mashed potatoes with the pork dinner. I also love to add a side of moist Jiffy cornbread, which is honestly one of the easiest sides to make, and it makes this a down-home country meal.
Storage And Reheating Tips
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3–4 days.
You can freeze it, but here’s the honest truth: the pork freezes beautifully, but the butter beans can get a little softer after thawing. It’s still good, just a different texture. Freeze for up to 2 months for the best quality.
When reheating, add the pork and beans to the microwave and heat in 30–60 second bursts, stirring in between. If you want to do it on the stovetop, reheat on low with a splash of broth if the gravy thickened up in the fridge.
FAQs
Can I use a bigger pork butt roast?
Yes, you can, but you will need to cook it a little longer. The real sign it’s done is when it shreds easily with a fork. If you’re closer to 3–4 pounds, expect more like 8–10 hours on LOW, depending on your slow cooker.
Do I have to sear the pork first?
No, and I don’t for this recipe. Some people like to sear it and seal in even more of the juices, but this recipe keeps things nice and tender. You can sear it first if you’d like to, but this one is meant to be easy.
Can I use a different bean?
Butter beans are what make this feel old-fashioned and Southern to me, but you can swap with another canned white bean if that’s what you’ve got. Just keep the same rule: drain them and add them at the end so they don’t end up mushy.
Why cook on low for so long?
Pork butt takes time to break down. Low heat gives it that time, and that’s what gets you from “cooked” to “shreds like a dream.”
Can I cook it longer than 7.5 hours?
Yes, within reason. If it’s done early, most slow cookers can hold on warm for a bit. If you know you’ll be gone longer, it’s better to slightly undercook the timing and finish it when you’re home than to cook the butter beans too long after they’re added.
If you make this Crock Pot pork butt and butter beans, come back and leave a comment and tell me what you served it with.
Crock Pot Pork Butt and Butter Beans With Gravy Mix
Ingredients
- 1 ½ lbs pork butt
- 30 ounce can butter beans, drained I use two 15-ounce cans
- 1 cup chicken broth
- 1 teaspoon smoked paprika
- 1 ounce packet brown gravy mix
- 1 ounce packet onion soup mix
Instructions
- Place the pork butt in the slow cooker.
- Sprinkle the smoked paprika, brown gravy mix, and onion soup mix evenly over the top. Pour the chicken broth around the pork.
- Cover and cook on LOW for 7.5 hours, until the pork is fork-tender.
- Shred the pork right in the slow cooker with two forks.
- Add the drained butter beans, stir gently to combine, and cook on LOW for 30-45 more minutes.
Video
Nutrition
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