This made my day! I'm so glad you found the recipe and I hope you have a wonderful weekend😊

I second this

Me too 🙌🙌🙌

I love a good sear when I have the time! So delicious!

@@TheHomesteadingHousewife yes of course it's not needed. I'm a busy mom so I 100% understand not having the time for certain things. This is still a great recipe and can be adapted to suit anyone's taste.

Thank you. We just got a ninja foodi pro thing lol and it does so much. It can sear like that so I’ll do that in there and then use crockpot mode.

Yum! I'll be adding those next time! Sounds amazing, thanks!!!

O I bet that is delicious!! I just bought some maple bourbon rub and a maple bacon rub that I can't wait to use.

You're welcome 😊

You're welcome!! I hope you have a wonderful weekend

I can't wait to hear how you guys like it!

So, what was the update? lol

@@1981lashlarue Very funny. This is what happens when I am sub'd to too many channels. It was actually very good and the wife did like it. 😓

@@ernestpaul2484 Good to know. I think I will make this for the upcoming week. Thanks for the review!

You're welcome 😊 i try to keep my videos authentic lol its real life. and it's so delicious, so definitely make it!

You're welcome!! You are going to love it

@@TheHomesteadingHousewife It turned out tender and delicious!

I'm so glad you enjoyed it!!!

That's awesome!

Absolutely! You can customize this recipe as much as you want. If you add some chopped onion and let that cook down with the meat, it's pretty darn delicious as well!

you don't have to. but you can up 1/2 cup if you are worried about burning or if the meat isn't very fatty

You're welcome

You're welcome!!!

Thank you!

I personally have not had that issue. If I am wanting to cook a tough and lean piece of meat, the crockpot on low is my go to method. Cooking on low helps with the tenderness and I feel it doesn't dry out as fast as cooking on high. Plus you can easily control the liquid which in turn helps the meat not to dry out. Rump roast for instant is our least favorite cut of roast because of the leanness and we find it quite dry. But to combat that, I put it on low in the crock and add in extra liquid and butter and just cook the heck out of it. Turns out delicious.

@@TheHomesteadingHousewife Thanks. I plan on cooking a 10# Boston butt for about 15 people tomorrow. Any suggestion on how long to cook it. I have typically left them overnight for noon the next day and did not worry about time. This is going to be at 6:00pm so I need to know when to start....possibly in the middle of the night....of course better too long than not long enough. Thanks. I plan on cold smoking my Boston butt 2 hours with apple wood before cooking it in the crock pot the next day. Have you ever tried that? Are you interested in the results?

@@mcconn746 I am very interested in the results!! We are planning to start smoking meats this year and any info is welcomed! As for timing I'd just start it before bed just in case. Like you said better cooking longer than not enough. Been there done that and nothing is worse than having to eat all the sides without the main event fully cooked. I would just check it mid day and if it's done set it to warm. Or even shut it off and back on closer to dinner time. Sitting in its juices is just going to make it more juicy and flavorful.

@@TheHomesteadingHousewife Thanks. You said any information is welcome. Keep in mind that I am new to smoking so confirm everything I tell you. Thick white smoke is not good. Light blue smoke is great. I use a pellet smoke cylinder with a Mastercraft propane vertical smoker that has temperature control. I like it. A friend has a pellet smoker. It also works well. My main advise is don't buy anything that does not have temperature control. Even with that, keep in mind that the temperature will vary a lot within any smoker. At least it will be somewhat consistent in a cooker that has temperature control. You should have 2 thermometers to determine the variance. Fall apart pork is pork that is a couple of degrees over 200° F no matter how fast you cook it....just my opinion. I typically cook 275° - 300°. The smoker cylinder does not put out much smoke when the burner in my cooker is on. I have not studied that enough to know if that is the good blue smoke. It cycles on and off and gives off more smoke when the burner is off. I have not cooked anything since I read that all smoke is not equal so I am not sure what kind of smoke I am getting. I will check that out with an empty cooker soon. Some people say to wet the wood. It does not matter. From my cooker, we feel confident that the amount of smoke is directly related to the amount of oxygen. When my burner is on, not much smoke. When off, lots of smoke. My theory is that if you get too much oxygen, the pellets will burn. If not enough oxygen it will smoke a lot or go out. The goal is in the middle. I can't measure the oxygen but the amount of smoke is obvious. Quality of the smoke is of great interest but I am clueless at this point. We finish cooking in a covered pan after smoking 2 hours. If the meat is a little dry, we pour some of the renderings back in. We also find that a lot of the rub runs off with liquid. Pouring some renderings back in adds some of it back. They make a meat puller that is similar to a paint mixer and used with a drill motor. Once a year we cook 100# at a time. The puller and a free 3 gallon round icing bucket from a grocery store pastry department makes shredding fast work...2 Boston butts shredded in 5 minutes or less. I wish you well.

Thank you so much!

Crockpot is just a brand name for a slow cooker. They are all slow cookers😊 my favorite ones are thrifted ones!

If it's not too big then it might be done in time. I've never had to rush making it.

I would say 8-10hours. That's about how long it takes when i do a beef roast from frozen. I would check it at 8 hours and go from there. Letting it cook overnight on low so that it won't burn is an idea too. Wake up and Bam, dinner is done for the day.

@@TheHomesteadingHousewife Thank you!!

You're welcome!

Yes. I am aware. We like a very saucy BBQ and LOVE how the sauce tastes mixed with the juices from the slow roasted meat. Sometimes I'll even add in potatoes and carrots to cook in the liquid and then remove before shredding. Trust me, all the BBQ sauce I use and the liquid from meat get used.

You definitely could, but there is honestly no need. The flavor from the BBQ is baked into the meat.

i find that searing is a wasted step. just adds time and cleanup. however, seasoning is quick and beneficial, but not essential. pro tip: pinneapple juice/chunks

@@iggypopisgod9 seasoning is not essential? Lolol oh