Pork Butt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST PORK BUTT



Roast Pork Butt image

This pork butt roast, cooked in the oven, is coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. It's roasted low and slow until falling-apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners.

Provided by Nick Evans

Categories     Mains

Time 10h

Number Of Ingredients 8

1 tablespoon Diamond kosher salt
1 tablespoon light brown sugar
1 tablespoon paprika
1/2 to 1 tablespoon red pepper flakes
1 tablespoon ground cumin
1 tablespoon coarsely ground black pepper
One (6 1/2- to 8-pound) bone-in skinless pork butt ((aka pork shoulder) or two 3 1/2- to 4-pound pork butts)
Your favorite barbecue sauce ((optional))

Steps:

  • In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
  • Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
  • Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan.
  • Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point the exterior should be crispy and dry-this is similar to what's referred to as "bark" when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt. [Editor's note: This recipe is almost impossible to pull off without a meat thermometer. You really can't judge the pork by sight or feel. A thermometer is the only way to know. Personally, we prefer a digital probe thermometer that can be left in the pork as it roasts or grills. When you insert the thermometer, stick it into the thickest part of the pork butt, and be sure not to have it next to any bone or you'll get a false reading.]
  • Remove the roast from the oven and let it rest for 15 minutes.☞TESTER TIP: If you're craving a super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.
  • Shred the roast pork butt with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You're probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness. Use the pulled pork in sandwiches or store it for use in other recipes or just stand there at the counter and nosh on it. (The pulled pork will store well in the fridge for 7 days. If you're freezing it for later, divvy it into 1-pound servings and freeze it in storage bags.)

Nutrition Facts : ServingSize 6 ounces, Calories 485 kcal, Carbohydrate 2 g, Protein 41 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 152 mg, Sodium 561 mg, Fiber 1 g, Sugar 1 g

PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

OVEN-ROASTED PORK BUTT WITH ROSEMARY, GARLIC, AND BLACK PEPPER



Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper image

Editor's Note: For a flavorful and satisfying pork roast recipe, look no further than Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper. To make this recipe, pork shoulder is coated in a homemade rub made from smashed garlic, salt, olive oil, rosemary, mustard, and black pepper. Once the roast has been slathered with the rub, it is refrigerated so that the meat can absorb all of the delicious flavors. The pork is then roasted until the meat is tender and juicy. Slice up this oven-roasted pork and serve it alongside your favorite potato and vegetable sides for an amazing meal. Although it takes several hours to cook this pork butt roast, don't let the cook time dissuade you from trying this recipe. You can tackle your to-do list of chores (or just relax with a book) while waiting for dinner.

Provided by Melissa Clark

Categories     Pork

Number Of Ingredients 7

1 (5- to 7-pound) boneless pork shoulder
4 garlic cloves, minced
4 teaspoon kosher salt
1/4 cup extra virgin olive oil
2 tablespoon finely chopped fresh rosemary
1 1/2 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper

Steps:

  • Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
  • Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 325 degrees F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180 degrees F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.

ROASTED PORK BUTT



Roasted Pork Butt image

Provided by Food Network

Categories     main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

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.

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.

SLOW-ROASTED PORK BUTT



Slow-Roasted Pork Butt image

Slow roasting and a simple spice rub bring out the flavor in this succulent, delicious pork butt roast recipe.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 4h10m

Number Of Ingredients 8

1 4-pound pork butt (Boston butt or pork shoulder, boneless)
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dried leaf thyme
Optional: Barbecue sauce

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.

Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

SIMPLE SMOKED PORK BUTT



Simple Smoked Pork Butt image

I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.

Provided by France C

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 19h10m

Yield 20

Number Of Ingredients 4

1 (8 pound) pork butt, bone-in
2 tablespoons yellow mustard
⅓ cup BBQ rub
wood chips

Steps:

  • Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
  • Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
  • Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg

More about "pork butt recipes"

SLOW COOKER PORK BUTT - BEST PULLED PORK RECIPE! - THE ...
slow-cooker-pork-butt-best-pulled-pork-recipe-the image
2020-10-09 How to Cook Pork Butt. Our crock pot pork butt recipe is super easy! First you will add all of the ingredients to a slow cooker and cook on LOW for 8 hours. After …
From theketoqueens.com
4.5/5 (2)
Category Dinner
Cuisine American
Calories 200 per serving
  • Use 2 forks to shred the pork, and serve with 2 tablespoons of the liquid on top to keep the meat moist.


10 BEST PORK SHOULDER BUTT RECIPES | YUMMLY
10-best-pork-shoulder-butt-recipes-yummly image
2021-11-02 Pork Shoulder Butt Recipes 858 Recipes. Last updated Nov 02, 2021. This search takes into account your taste preferences. 858 suggested recipes. Roasted Pork Shoulder / Butt The Domestic Man. paprika, pork shoulder butt, onion powder, …
From yummly.com


SLOW COOKER FALL APART PORK BUTT WITH BROWN SUGAR RECIPE
2020-04-26 Pork Butt is also often labeled Boston Butt. It comes from the upper part of the shoulder from the front leg of the animal. It is the most common cut or pork used to make pulled pork, which is …
From themom100.com
5/5 (1)
Category Main Course
Cuisine American
Total Time 8 hrs 15 mins
  • 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.
  • Place the pork in the slow cooker, pour in the beer around the sides (try not to clean off the marinade). Set it for 8 hours on low.
  • Remove the meat from the slow cooker (it may start to call apart, which is fine). Let the meat sit for about 15 minutes. When the pork has finished sitting, use two forks or your fingers to pull the pork apart into chunks as small or large as you like.
  • Sprinkle the pulled pork with a bit of salt before serving. Serve warm. You can serve it as is, or serving it with warmed tortillas and whatever topping you like and let everyone assemble tacos.


SLOW-COOKER PORK BUTT ROAST RECIPE | MYRECIPES
2009-01-20 Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up. Cover and cook on …
From myrecipes.com
5/5 (2)
Total Time 8 hrs 28 mins
Servings 8-10
  • Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
  • Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
  • Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 6 to 7 hours or until meat is tender and slices easily. Remove pork, reserving liquid; slice meat. Add 1 cup reserved liquid to pork to moisten.


25 WAYS TO USE PORK BUTT | DEVOUR | COOKING CHANNEL

From cookingchanneltv.com
  • Have smoker, will travel? Brine your butt (yes, I went there) in molasses before smoking with Alton Brown’s Barbecue Pork Butt recipe. Keep the smoker going for MO Gridder’s BBQ Pork Butt sandwich or coat the pork in mustard and a dry rub for Smoked Boston Pork Butt.
  • Use a piece of boneless pork shoulder and store-bought kimchi for Korean comfort food at home: Kimchi Stew with Braised Pork.
  • Brian Boitano serves his Braised Hawaiian Pork Shoulder with Mashed Parsnips and Celery Root — Pho Poi.
  • Equally delicious served hot or at room temp, single-serving Pork Pies are a great (and filling) portable lunch option.
  • Pork shoulder means homemade sausage, whether it’s Emeril’s Creole Boudin Sausage, Michael Symon’s Pork and Garlic Sausage Braised in Beer.
  • Grind up a big batch of Alton’s Breakfast Sausages; freeze them for up to 3 months and you’re set for easy weekday breakfasts.
  • If you don’t have a smoker, indirect heat on a grill is a great substitute for slow-cooked barbecue, like Carolina-Style Pulled Pork or Oklahoma Joe’s Pulled Pork.
  • Use some of the leftovers from Aaron McCargo Jr.’ s Simple Roasted Pork Shoulder Recipe to make the classic Cuban sandwich, Medianoche (Ham, Roasted Pork, and Swiss Cheese Sandwich on Sweet Bread), or Emeril’s Spicy Pork Pinwheels.
  • Pernil is a popular holiday dish in Puerto Rico, but you can enjoy tender pork shoulder with crispy skin all year-round.


ROAST PORK BUTT IN OVEN RECIPE (SUPER EASY) - TASTY BASTARD
2020-06-04 This Roast Pork Butt recipe is coated in a simple rub of brown sugar, paprika, cumin, and garlic, is incredibly easy to make and yields enough to feed a small army. It’s roasted low and slow until falling apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners. Don’t get us wrong, we really like to smoke pork on a smoker to get that smoke rign and all of that good stuff ...
From tastybastard.com
Estimated Reading Time 2 mins


7 FALL-APART TENDER WAYS TO ENJOY PORK BUTT - JUST COOK

From justcook.butcherbox.com
Estimated Reading Time 6 mins


BEST PORK BUTT RECIPES AND PORK BUTT COOKING IDEAS
2011-09-01 Top Rated Pork Butt Recipes. Carolina BBQ Pulled Pork Sandwich. This Carolina Pulled Pork is brushed in a tangy-sweet mixture including French’s Yellow Mustard and McCormick Grill Mates Carolina Gold Seasoning. It's cooked low and slow until it's tender enough to fall off the bone.Recipe courtesy of McCormick Grill Mates. View Recipe . 4.5. Slow-Roasted, Chile-Crusted Pork. Given this …
From thedailymeal.com
4.5/5
Estimated Reading Time 3 mins


ULTIMATE SMOKED PORK BUTT (TRAEGER PULLED PORK) | FROM ...
2021-06-17 Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a heavy lidded pot or even a slow cooker!). Increase the temperature of the smoker to 325˚F (162˚C) OR preheat the oven to 325˚F.
From fromscratchfast.com
4/5 (1)
Category Main Course
Cuisine American
Total Time 7 hrs 10 mins


10 BEST PORK SHOULDER BUTT ROAST RECIPES | YUMMLY
2021-11-02 Pork Shoulder Butt Roast Recipes 19,008 Recipes. Last updated Nov 02, 2021. This search takes into account your taste preferences. 19,008 suggested recipes. Mojo Roast Pork Shoulder Primal Gourmet. salt, limes, garlic, lime juice, coriander seeds, extra virgin olive oil and 12 more. Roasted Pork Shoulder / Butt The Domestic Man. onion powder, paprika, pork shoulder butt, black pepper. …
From yummly.com


7 SMOKED PORK BUTT RECIPES THAT ARE FULL OF SMOKY …
2021-08-03 Smoked Pork Butt. smoked pork butt. Credit: abapplez. View Recipe. this link opens in a new tab. You need just three ingredients and a smoker to make this fall-off-the-bone recipe: a fresh pork butt roast, ground New Mexico chile powder, and brown sugar. 1 of 8.
From allrecipes.com


TEN WAYS TO MAKE A PORK BUTT LAST ALL WEEK (OR JUST ALL ...
2014-02-20 Though it’s one of my favorite big-party dishes, a slow-roasted pork butt is also an ingenious way to get food on the table all week long, or parsed out over a month or two. A typical five or six pound boneless pork butt will yield a nice pile of cooked meat. Once you have your mountain of shredded pork, the possibilities are almost limitless. Let’s pause for a quick pig anatomy lesson. A ...
From thekitchn.com


PORK SHOULDER AND PORK BUTT RECIPES - THE SPRUCE EATS
Pork Shoulder and Pork Butt Recipes If you like pork shoulder and pork butt or you want to try it for the first time, try these crockpot, slow cooker, roasted, barbecue and other delicious recipes. Instant Pot Pork Shoulder 80 mins Ratings. Super Easy Deviled Ham Recipe 10 mins Pork Ragu 3 hrs Ratings. Want More Recipes? Get easy-to-follow, delicious recipes delivered right to your inbox ...
From thespruceeats.com


10 BEST OVEN ROASTED PORK BUTT RECIPES | YUMMLY

From yummly.com


16 SUPERB PORK BUTT RECIPES - GMLOADED
2021-10-02 2021-10-02 16 Superb Pork Butt Recipes. October 2, 2021. 1 Comment. Recipe. These 16 excellent pork butt recipes cowl all of the fundamentals for this delicious minimize of meat. Smoked, roast, braised, and stewed. Tacos, tinga, posole, and ramen. Severely, it’s …
From gmloaded.com


71 EASY AND TASTY PORK BUTT IN THE CROCK POT RECIPES BY ...
Easy Slow Cooker Pulled Pork. boneless or bone in pork shoulder/ butt, twine or netting removed • medium yellow onions, thinly sliced • medium garlic cloves, thinly sliced • chicken stock or low sodium chicken broth • packed dark brown sugar • chili powder • kosher salt, plus more as needed • ground cinnamon. Adrianne Meszaros.
From cookpad.com


PORK BUTT RECIPES : FOOD NETWORK | FOOD NETWORK
These pork butt recipes are sure to be showstoppers. Whether used for pulled pork sandwiches or enchiladas, pork butt is a Food Network favorite.
From foodnetwork.com


HOW TO COOK A PORK SHOULDER ROAST | ALLRECIPES
2017-09-21 2017-09-21 Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat that comes from the top portion of the front leg of the hog (despite the name "butt"). You can choose boneless cuts, which cook in a shorter period of time, or bone-in cuts, which have a little more flavor. The "Boston butt" has a bit more fat, making it super tender, while the …
From allrecipes.com


Related Search