FALL-APART-TENDER SLOW-ROAST PORK BUTT
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
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 SMOKED PORK BUTT (PULLED PORK)
What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?!
Provided by Will
Categories Main Course
Time 10h30m
Number Of Ingredients 4
Steps:
- Pre-heat smoker to 250°F using hickory or apple wood
- Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
- Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
- Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
- Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.
Nutrition Facts : ServingSize 8 ounces, Calories 228 kcal, Carbohydrate 1 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 99 mg, Sodium 577 mg, Fiber 1 g, Sugar 1 g
FALL-APART TENDER PORK BUTT ROAST (PULLED PORK)
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
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.
TENDER PORK ROAST
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
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 BOSTON BUTT PORK ROAST RECIPE
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
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 PORK STEW
A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 8
Number Of Ingredients 25
Steps:
- Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
- Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
- Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
- Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
- Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g
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