Best Oink Oink Pork Butt Recipes

FALL-APART-TENDER SLOW-ROAST PORK BUTT

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.

OINK-OINK PORK BUTT

Steps:

• Rinse pork butt and pat dry.
• Sprinkle with salt & pepper,douse with worcestershire sauce.
• Pour apple juice over.
• Rub with Cajun seasoning.
• Once well seasoned,coat with light brown sugar, slap that butt!
• Heat oven to 450*, bake for 1 hour.
• Reduce oven to 200* and bake for 4-6 hours.
• Check, bake until meat falls off the bone.

PRESSURE COOKER PULLED PORK (PORK BUTT)

Steps:

• If necessary, cut pork butt into pieces so it will fit into pressure cooker.
• Rub with spices.
• Place in pressure cooker; add water until just covered.
• Don't over-fill pressure cooker; check owner's manual if you're unsure.
• Bring to pressure; reduce heat and cook 1 hour.
• Allow 15 minutes natural pressure release: DO NOT rush this.
• Take meat out of cooking liquid. Reserve cooking liquid.
• Shred meat with two forks. Add barbecue sauce; add extra seasonings as desired. Add a little cooking liquid back in if you feel it's too dry.