PORKBUT RECIPES

SMOKED PORK BUTT RECIPE | ALLRECIPES

Smoked Pork Butt Recipe | Allrecipes image

We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!

Provided by Smokin' Ron

Categories Main Dishes Pork Pulled Pork

Total Time 36 hours 20 minutes

Prep Time 20 minutes

Cook Time 18 hours 0 minutes

Yield 16 servings

Number Of Ingredients 3

Ingredients

7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

Steps:

If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 321.2 calories, CarbohydrateContent 3.3 g, CholesterolContent 98.6 mg, FatContent 21.6 g, ProteinContent 26.5 g, SaturatedFatContent 8 g, SodiumContent 77.7 mg, SugarContent 3.3 g

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

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