Sloooooow Cooked Pork Butt Recipes

ULTIMATE SLOW COOKER PULLED PORK

Steps:

• Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
• Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
• Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
• Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
• Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
• If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you're not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

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.

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.

SLOOOOOOW COOKED PORK BUTT

Steps:

• 1) Place the pork butt on your cutting board, fat side up. Using a small, sharp knife, insert the tip into the fat side and make an incision, big and deep enough to insert one of the garlic slices well into the meat (you can use your pinky to push them all the way in). Continue inserting the garlic slices into the fat side until you use them all up. Make sure that they are as evenly spaced as possible. (This also works great for beef pot roasts).
• 2) Distribute the chopped onions over the bottom of your crock pot and add the water. Sprinkle the garlic powder over the water.
• 3) Turn your crock pot to high and wait until the water begins to bubble.
• 4) Place the pork butt into the water, fat side up.
• 5) Reduce heat to low. Pour the bottled beer over the top of the pork and sprinkle the basil and brown sugar over the wet surface.
• 6) Cook the pork butt on low for 8 to 10 hours until it starts to fall away from the bone. (If you went through the expense of buying a boneless pork roast, test it by using two forks and pulling the meat in different directions. If it separates easily, it's ready!).
• 7) Remove the roast from the crock pot and place it in a large bowl. Remove the fat first and discard (I give it to my dogs). Then, pull the meat away from the bone. Again, I use two forks because I don't want to have to wait until it's cool enough to pull apart with my fingers.
• 8) Pour the liquid out of your crock pot leaving the onions at the bottom. Drop the pulled meat into the crock pot and add the barbecue sauce. Cook on high for about one hour stirring well at first and then occasionally.
• 9) SERVE! (We love this stuff on onion Kaiser rolls with cheese).

MOLASSES VINEGAR PORK BUTT

Steps:

• Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.
• Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.
• Sprinkle the meat with the rub, turning the pieces to coat evenly.
• Cover and cook on HIGH for 5-6 hours or on LOW for 10-12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
• Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
• Pull the meat into strands; serve with the warm meat juices;.

AWESOME PORK BUTT

Steps:

• Spread one can of your soup on the bottom of crockpot.
• Rinse off your roast and pat dry.
• Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
• Top with onion, mushrooms and the remaining can of soup.
• Cook on low heat for 8 to 10 hours.
• When cook time is complete, drain off the juices and make a gravy on the stove top.
• Serve over steamed rice. ( I like jasmine rice).
• Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.

ORANGE PORK BUTT

Steps:

• cook slowly in over at 350 for 2 1/2 hours with 1 inch water and 2 bay leaves.

OINK-OINK PORK BUTT

Steps:

• Rinse pork butt and pat dry.
• Sprinkle with salt & pepper,douse with worcestershire sauce.
• Pour apple juice over.
• Rub with Cajun seasoning.
• Once well seasoned,coat with light brown sugar, slap that butt!
• Heat oven to 450*, bake for 1 hour.
• Reduce oven to 200* and bake for 4-6 hours.
• Check, bake until meat falls off the bone.