BUTT RUB SPICE RECIPES

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SLOW-ROASTED PORK BUTT RECIPE | KARDEA BROWN | FOOD NETWORK



Slow-Roasted Pork Butt Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories     main-dish

Total Time 6 hours 30 minutes

Cook Time 20 minutes

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. 

SMOKED BOSTON PORK BUTT RECIPE - FOOD NETWORK



Smoked Boston Pork Butt Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 18 hours 15 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

1 (7 to 8 pound) Boston pork butt
2 tablespoons yellow mustard
4 ounces spice rub (recommended: Out of this World BBQ Rub)
1 cup apple juice or apple cider

Steps:

  • Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
  • Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

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