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pork butt recipe

Pork Butt Recipe

Pinklady
Interestingly, pork butt doesn’t come from the rear end of the pig. The term “butt” refers to the barrels or "butts" that were once used to store and ship the shoulder cuts of pork in Colonial New England.
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Course Main Course
Cuisine New England
Calories 450 kcal

Equipment

  • Large mixing bowl
  • Measuring spoons and cups
  • Baking dish or roasting pan (for oven)
  • Meat thermometer
  • Aluminum foil
  • Slow cooker (optional)
  • Oven or grill (depending on cooking method)

Ingredients
  

  • 1 (5-6 pounds) pork butt (also known as Boston butt or pork shoulder)
  • 3 tablespoons olive oil
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional for a spicier flavor)
  • 1 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1/4 cup Worcestershire sauce

Instructions
 

  • Prepare the Spice Rub
    In a large mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, ground cumin, dried thyme, and cayenne pepper. Stir the spices until well-blended.
  • Season the Pork Butt
    Rub the pork butt with olive oil to help the spices stick, then generously coat the meat with the spice rub, making sure to cover all sides.
  • Marinate (Optional)
    For maximum flavor, cover the pork butt with plastic wrap and let it marinate in the refrigerator for at least an hour. For the best results, let it marinate overnight.
  • Cooking Options:
    Oven Method: Preheat the oven to 300°F (150°C). Place the pork butt in a roasting pan and pour the apple cider vinegar, apple juice, and Worcestershire sauce around the pork (not over it).
  • Cover the pan with aluminum foil and cook for 4-6 hours, basting every 1-2 hours. The pork is done when it reaches an internal temperature of 195°F to 205°F.
  • Slow Cooker Method: Place the seasoned pork butt in the slow cooker and pour the apple cider vinegar, apple juice, and Worcestershire sauce around it. Cover and cook on low for 8-10 hours or on high for 5-6 hours until the pork is tender and falls apart easily.
  • Grill/Smoker Method: If using a grill or smoker, set it to a low heat, around 225°F to 250°F. Place the pork butt on the grill with indirect heat, and cook for 6-8 hours, or until the pork reaches an internal temperature of 195°F to 205°F. Baste periodically, if desired.
  • Rest the Meat
    Once the pork reaches the correct temperature, remove it from the oven, slow cooker, or grill. Let it rest for about 15-20 minutes, covered loosely with foil.
  • Shred and Serve
    Using two forks, shred the pork. Serve with your favorite sides, in sandwiches, tacos, or over rice.

Video

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