JUICY BUTT RECIPES

Name: Fall-Apart-Tender Slow-Roast Pork Butt
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 10-12 serving(s)
Ingredients: 1 (4 lb) pork shoulder butt, roast; whole garlic clove (optional, use as many as desired); 1/3 cup Lea & Perrins Worcestershire Sauce; 3/4 cup light brown sugar; 1 1/4 cups unsweetened apple juice; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper (or to taste)

FALL-APART-TENDER SLOW-ROAST PORK BUTT RECIPE - FOOD.COM

Fall-Apart-Tender Slow-Roast Pork Butt Recipe - Food.com image

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! :)

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

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.

Nutrition Facts : Calories 579.3, FatContent 30.6, SaturatedFatContent 11.1, CholesterolContent 181.3, SodiumContent 399.6, CarbohydrateContent 21.5, FiberContent 0.1, SugarContent 19.9, ProteinContent 51.7

ROASTED PORK BUTT RECIPE | FOOD NETWORK

Roasted Pork Butt Recipe | Food Network image

Provided by Food Network

Categories main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

Ingredients

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

Steps:

Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

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