Dales Renown Pork Butt Recipes

SLOW-ROASTED PORK BUTT

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
• In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
• Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
• Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
• Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
• Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.

DALE'S PULLED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season pork shoulder roast generously with sea salt and black pepper.
• Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
• Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
• Bake in preheated oven until completely tender, 3 to 4 hours.
• Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

BROWN SUGAR BBQ PORK BUTT

Steps:

• Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
• Do Ahead
• Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.

DALE'S RENOWN PORK BUTT

Steps:

• Coat pork with molasses and let stand at room temperature for one hour.
• While waiting, mix all dry ingredients in medium bowl.
• After the hour, coat the pork with the dry rub.
• Smoke in wood smoker for 8-12 hours at 250.
• After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.

SLOW-ROASTED PORK BUTT

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.