SLOW-ROASTED PORK BUTT
Provided by Kardea Brown
Categories main-dish
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
SLOOOOOOW COOKED PORK BUTT
This is, by far, my grandson's most favorite food in the world! Although the recipe is very basic, I have adapted several recipes that I have tried over the years and have come up with this one as my final favorite.
Provided by Fabio
Categories Lunch/Snacks
Time 9h15m
Yield 10 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 474.1, Fat 28.6, SaturatedFat 9.9, Cholesterol 119.8, Sodium 326.2, Carbohydrate 14.9, Fiber 0.5, Sugar 9.8, Protein 34.4
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.
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
PORK BUTT WITH WHISKEY AND SAGE (SLOW COOKER)
From "The Great American Slow Cooker Book" by Bruce Weingstein and Mark Scarborough. I have not made this yet, but it looks enticing. This cookbook scales recipes for all sizes of slow cooker, which is great, plus they focus on fresh ingredients, rather than processed. Servings are estimated.
Provided by duonyte
Categories Pork
Time 21h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Halve the garlic cloves and sage leaves. Using a paring knife, cut slits all over the pork butt, inserting a piece of garlic or a folded sage leaf into each slit. (I find it easiest to twist the knife a bit as I insert things into meat).
- Mix together the remaining ingredients and smear all over the pork butt. Set in a dish, cover tightly with plastic wrap and refrigerate 12 to 24 hours.
- Unwrap the pork and let it stand about 30 minutes on the counter.
- Place in a 4 to 5 1/2 qt slow cooker and cook for 9 hours, or until the meat is fork-tender, but not falling apart.
- Remove from cooker with tongs or wide spatula. Let rest 10 minutes, then carve into slices for serving.
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.
AWESOME PORK BUTT
This is a recipe that is cooked in the crockpot and smells wonderful while cooking. A bit different than your usual pot roast. A big hit with my crowd.
Provided by surprize27_gal
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 3.6, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 2
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