Best Slow Roasted Pork Butt Recipes

SLOW-ROASTED PORK BUTT

Slow-Roasted Pork Butt image

Provided by Kardea Brown

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

One 4-to-6 pound bone-in pork butt
2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
1/2 cup orange juice
8 to 10 brioche buns

Steps:

Preheat the oven to 275 degrees F.
Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.

OVEN SLOW ROASTED PORK BUTT

Oven Slow Roasted Pork Butt image

New Year's Day here in the south means PORK! And it needs to be truely melt in your mouth pork! It was nasty outside so we didn't want to try using a smoker, but wanted smoky delicious pork. Don't be afraid of the amount of smoky paprika in the rub! It really works! I had the roast in the refrigerator about 16 hours before...

Provided by Diana Perry

Categories Pork

Time 9h10m

Number Of Ingredients 10

Ingredients

10-12 lb pork butt/shoulder
2-1/2 Tbsp sea salt''
3 Tbsp garlic powder
5 Tbsp dark brown sugar
2 Tbsp ground mustard
3/4 c smoked paprika
1 Tbsp mrs. dash onion & herb seasoning
1 large onion, thickly sliced
2-3 large stalks celery
18 oz your favorite barbecue sauce

Steps:

1. Combine all your spices, set aside. Trim excess fat from the pork leaving a nice layer on the top of the roast for self basting while in the oven.
2. Rub your spice blend all over the roast; cover with saran wrap and refrigerate overnight, or at least 12 hours.
3. Slice onion into thick slices and put in the bottom of your pan, along with stalks (including leaves) of celery.
4. Place in preheated 325 degree oven and cover roaster with lid, or with aluminum foil.
5. Roast for 8 to 9 hours. Check for doneness with meat thermometer. When pork reached 200 degrees I basted with barbecue sauce and returned to oven without lid for about 30 more minutes (or until you have a nice browned finish on the roast.)
6. You can serve slices at this point, or shred the pork to get pulled pork. Add sauce of your choice and enjoy in slices or on buns.

SLOW-ROASTED PULLED PORK BUTT

Slow-Roasted Pulled Pork Butt image

Here is a convenient way to duplicate succulent, hickory-smoked pork barbecue with only a fraction of the fuss. Just pop a pork butt in the oven, then finish it off quickly on the grill for smoky flavor, and voilà: a tender heap of slow-cooked, vinegar-spiked meat that you'd never know hadn't spent the whole day over the coals.

Yield serves 8 to 10

Number Of Ingredients 6

Ingredients

One 5-pound bone-in pork butt
2 teaspoons crushed red pepper flakes
Sea salt and freshly ground black pepper
1/2 cup apple cider vinegar
1/2 cup water
2 cups Say's Vinegar Barbecue Sauce (page 309), plus more for serving

Steps:

Preheat the oven to 325°F.
Rinse the pork, pat dry, and season with the red pepper flakes and salt and black pepper to taste, massaging the seasoning into the meat. Place the pork, fatty side up, in a large Dutch oven and add the vinegar and water to the bottom of the pan. Cover with a tight-fitting lid or foil and roast, undisturbed, for 2 1/2 to 3 hours, until tender.
Prepare a hot fire in a charcoal or gas grill and let the coals burn to a gray ash; if using a gas grill, heat the grill on the lowest setting. Pour Say's Vinegar Barbecue Sauce over the pork and transfer the meat to the grill. Cover and cook for about 15 minutes per side, until slightly charred all over and smoky in flavor, baking with the same sauce while cooking.
Remove the pork from the grill and let rest, loosely covered, for 10 to 15 minutes before serving. Using a fork, pull the meat into large pieces, remove any extra-large chunks of fat, and serve warm with more barbecue sauce.
For an even easier no-fail approach to pulled pig, use my mom's go-to method. Place the pork butt in a plastic oven bag and pour the vinegar and 1 cup water over and around the meat. Season the meat by rubbing with salt and pepper and seal the bag by tying the open end tightly with kitchen string. Place in the middle of a preheated 325°F oven and roast, undisturbed, for 2 1/2 to 3 hours, until the meat is fork-tender (see Know-how, page 172) and falling off the bone. Serve warm with West Tennessee Thick and Sticky BBQ Sauce (page 307) spooned on top.