Best Slow Roasted Pulled Pork Butt Recipes

SLOW-ROASTED PORK BUTT

Steps:

• Gather the ingredients.
• Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
• In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
• Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
• Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
• Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
• Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.

SLOW-ROASTED PULLED PORK BUTT

Steps:

• Preheat the oven to 325°F.
• Rinse the pork, pat dry, and season with the red pepper flakes and salt and black pepper to taste, massaging the seasoning into the meat. Place the pork, fatty side up, in a large Dutch oven and add the vinegar and water to the bottom of the pan. Cover with a tight-fitting lid or foil and roast, undisturbed, for 2 1/2 to 3 hours, until tender.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to a gray ash; if using a gas grill, heat the grill on the lowest setting. Pour Say's Vinegar Barbecue Sauce over the pork and transfer the meat to the grill. Cover and cook for about 15 minutes per side, until slightly charred all over and smoky in flavor, baking with the same sauce while cooking.
• Remove the pork from the grill and let rest, loosely covered, for 10 to 15 minutes before serving. Using a fork, pull the meat into large pieces, remove any extra-large chunks of fat, and serve warm with more barbecue sauce.
• For an even easier no-fail approach to pulled pig, use my mom's go-to method. Place the pork butt in a plastic oven bag and pour the vinegar and 1 cup water over and around the meat. Season the meat by rubbing with salt and pepper and seal the bag by tying the open end tightly with kitchen string. Place in the middle of a preheated 325°F oven and roast, undisturbed, for 2 1/2 to 3 hours, until the meat is fork-tender (see Know-how, page 172) and falling off the bone. Serve warm with West Tennessee Thick and Sticky BBQ Sauce (page 307) spooned on top.

SLOW-ROASTED PORK BUTT

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.

PULLED PORK

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

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.