Fall Apart Tender Slow Roast Pork Butt Recipes

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FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC



Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic image

A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.

Provided by Katie Workman

Categories     Main Course

Time 8h20m

Number Of Ingredients 8

2 tablespoons chopped garlic
3 anchovies, (rinsed)
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 tablespoons coarse Dijon mustard
1 6-pound boneless pork shoulder (trimmed of excess fat and tied)

Steps:

  • In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
  • Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
  • When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
  • Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving

SLOW-ROASTED PORK BUTT



Slow-Roasted Pork Butt image

Provided by Kardea Brown

Categories     main-dish

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

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.

FALL APART BOSTON BUTT PORK ROAST RECIPE



Fall Apart Boston Butt Pork Roast Recipe image

Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own

Provided by Juliea Huffaker

Categories     From Scratch Recipes

Time 16h10m

Number Of Ingredients 6

6-8 pound Boston Butt Pork Roast
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoons brown sugar
1 tablespoon cumin
*Optional - 1 tablespoon onion or garlic powder

Steps:

  • *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
  • Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
  • Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
  • Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
  • Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
  • Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
  • Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.

Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium

FALL-APART-TENDER SLOW-ROAST PORK BUTT



Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

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.

TENDER PORK ROAST



Tender Pork Roast image

LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. "It's wonderful to serve to company because it never fails to please," she promises.

Provided by Taste of Home

Categories     Dinner

Time 8h5m

Yield 8 servings.

Number Of Ingredients 5

1 boneless pork loin roast (3 pounds)
1 can (8 ounces) tomato sauce
3/4 cup soy sauce
1/2 cup sugar
2 teaspoons ground mustard

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a serving platter and keep warm. If desired, skim fat from cooking juices and thicken for gravy.

Nutrition Facts :

FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)



Fall-Apart Tender Pork Butt Roast (Pulled Pork) image

Make and share this Fall-Apart Tender Pork Butt Roast (Pulled Pork) recipe from Food.com.

Provided by Wildflour

Categories     Easy

Time 5h20m

Yield 1 roast, 12 serving(s)

Number Of Ingredients 5

1 pork butt (about 4 pounds)
1/4-1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Steps:

  • Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.
  • Place the pork in a casserole that is just large enough to hold it and has a lid.
  • Sprinkle the roast on all sides with worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.
  • Place the roast in the oven and immediately turn the heat down to 200°F (95°C).
  • Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.
  • Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.
  • Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.
  • You can also pour off most of the juice if preffered and stir in your favorite bbq sauce after shredding. Heat through in pot on the stove over medium-low heat.
  • This should make about 12 sandwiches.

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  • 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.
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  • In a small food processor combine the garlic, rosemary, thyme, salt and pepper. Add the olive oil and brown sugar process until it forms a paste, scraping down the sides. Stir in the Dijon mustard (if you are using coarse mustard you want to stir it in rather than process it so the mustard seeds stay coarse). Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
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