This is one of my favorite things to cook! I will make more then one butt at a time for parties or for my family and use the tender flavorful pulled pork for several different meals. Pulled pork sandwiches are one of my kids favorites and with the left-overs I will make pork carnitas with chilpotle sauce. All my BBQ sauces and my chilpotle sauce recipes are posted on this site also.
The dry rub is essential to really infuse great flavors into the meat, and the low and slow cooking technique is what makes the pork tender and juicy! Enjoy this one but give yourself enough cooking time. It can be made ahead and reheated.
Dry Rub for Pulled Pork
1/4 cup Kosher salt
1/4 cup packed brown sugar
2 tablespoons Paprika
2 tablespoons powdered sugar
2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons ground black pepper
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon onion powder
Mix everything together in a bowl and use on the pork butt. You can double this recipe is you are making multiple butts at one time. Slow roasted pork butt recipe follows.
Slow Roasted Pork Butt
1- 5 to 7 pound pork shoulder (I prefer the butt end, not the shank end)
3 tablespoons olive oil
1-1 1/2 cups stock (chicken, beef, pork, even some cola diluted with water can work)
Sprinkle and pat all sides of the butt with the dry rub recipe above. It is best to pat the dry rub and let the butt sit in the icebox over night, fat side up. Heat the oil in a Dutch Oven. When the oil is hot add the butt and sear on all sides until there is a nice browning. Once all sides have been browned, remove the meat add the stock to the pot to deglaze by scraping all the charred bits off the bottom and sides of the pot. These charred bits add so much flavor to the dish!
Return the butt to the pot, fat side up, and cover. Put it in a 325 degree oven and cook for about 1 hour per pound. All ovens are different so start checking after about 4 or 5 hours for an internal temperature of 145 degrees.
Take the meat out of the pot and put it aside to rest for 15 minutes and skim off the grease from the juices in the pot. After the meat rests use two forks to pull apart the roast. Discard any bones or fatty pieces and return the shredded pork to the pot of liquid.
You can serve this immediately or save and reheat for later. Enjoy this one and save the left-over to make pork carnitas!
