ROAST PORK BUTT
This pork butt roast, cooked in the oven, is coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. It's roasted low and slow until falling-apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners.
Provided by Nick Evans
Categories Mains
Time 10h
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
- Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
- Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan.
- Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point the exterior should be crispy and dry-this is similar to what's referred to as "bark" when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt. [Editor's note: This recipe is almost impossible to pull off without a meat thermometer. You really can't judge the pork by sight or feel. A thermometer is the only way to know. Personally, we prefer a digital probe thermometer that can be left in the pork as it roasts or grills. When you insert the thermometer, stick it into the thickest part of the pork butt, and be sure not to have it next to any bone or you'll get a false reading.]
- Remove the roast from the oven and let it rest for 15 minutes.☞TESTER TIP: If you're craving a super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.
- Shred the roast pork butt with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You're probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness. Use the pulled pork in sandwiches or store it for use in other recipes or just stand there at the counter and nosh on it. (The pulled pork will store well in the fridge for 7 days. If you're freezing it for later, divvy it into 1-pound servings and freeze it in storage bags.)
Nutrition Facts : ServingSize 6 ounces, Calories 485 kcal, Carbohydrate 2 g, Protein 41 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 152 mg, Sodium 561 mg, Fiber 1 g, Sugar 1 g
FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC
A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.
Provided by Katie Workman
Categories Main Course
Time 8h20m
Number Of Ingredients 8
Steps:
- In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
- Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
- When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
- Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.
Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving
FALL-APART-TENDER SLOW-ROAST PORK BUTT
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! :)
Provided by Kittencalrecipezazz
Categories Pork
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
PORK BUTT ROAST WITH VEGETABLES
Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.
Provided by Kat
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
- Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g
BONELESS PORK ROAST
Make and share this Boneless Pork Roast recipe from Food.com.
Provided by tgobbi
Categories Pork
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- The meat should be at room temperature for best results.
- Place pork in roasting pan.
- Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
- Bake for 50 minutes (25 minutes per lb).
EASY BONELESS PORK ROAST
An easy recipe for a juicy, succulent, very flavorful oven-baked boneless pork roast. Rub it with spices, then roast in the oven until done. It's easy, tasty, and affordable!
Provided by Vered DeLeeuw
Categories Main Course
Time 2h25m
Number Of Ingredients 8
Steps:
- Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
- Pat the meat dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.
- Heat the oven to 425 degrees F. Allow the roast to sit at room temperature while the oven is warming, about 30 minutes.
- Insert a meat thermometer probe into the middle of the roast and place the pork in the hot oven. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F. In my oven it takes 75 minutes (about 25 minutes per pound).
- Remove the roast from the oven. Loosely tent it with foil, and allow it to rest for 20 minutes.
- Carefully remove the butcher twine from the roast, slice and serve.
Nutrition Facts : ServingSize 6 oz, Calories 494 kcal, Carbohydrate 0.1 g, Protein 39 g, Fat 36 g, SaturatedFat 13 g, Sodium 390 mg
ROTISSERIE ROAST PORK
Posted in response to a request for rotisserie recipes. This is a great way to make a pork roast if you have access to a rotisserie. Times are estimated as I don't know what size roast you want to use. Excellent taste!
Provided by TishT
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
- Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
- Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
- Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
- Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
- Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
- Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
- Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
- Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.
OVEN-ROASTED PORK BUTT WITH ROSEMARY, GARLIC, AND BLACK PEPPER
Editor's Note: For a flavorful and satisfying pork roast recipe, look no further than Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper. To make this recipe, pork shoulder is coated in a homemade rub made from smashed garlic, salt, olive oil, rosemary, mustard, and black pepper. Once the roast has been slathered with the rub, it is refrigerated so that the meat can absorb all of the delicious flavors. The pork is then roasted until the meat is tender and juicy. Slice up this oven-roasted pork and serve it alongside your favorite potato and vegetable sides for an amazing meal. Although it takes several hours to cook this pork butt roast, don't let the cook time dissuade you from trying this recipe. You can tackle your to-do list of chores (or just relax with a book) while waiting for dinner.
Provided by Melissa Clark
Categories Pork
Number Of Ingredients 7
Steps:
- Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
- Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 degrees F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180 degrees F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.
SIX-HOUR PORK ROAST
"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home."
Categories Garlic Pork Roast Dinner Rosemary Fall Winter Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275°F.
- Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
- If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
- Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
- Discard string and cut pork roast (with an electric knife if you have one) into thick slices.
FOOLPROOF SLOW-ROASTED PORK SHOULDER
Steps:
- Gather the ingredients.
- Preheat the oven to 500 F. Mix all of the spice rub ingredients together in a small bowl to form a paste.
- Use a basting brush or spoon to coat the roast. (You might have some left over, depending on the size of your roast.)
- Place the seasoned pork shoulder on a rack in a roasting pan and transfer it to the oven.
- Roast for 20 minutes. Lower the heat to 250 F and cook until your probe thermometer reads 140 F, which will take another hour or so. The exterior of the roast should be a beautiful brown color.
- Remove the roast from the oven, cover it loosely with foil, and let it rest for 15 minutes, during which time the temperature will continue to rise until it reaches the target temperature of 145 F.
- Slice, serve, and enjoy.
Nutrition Facts : Calories 655 kcal, Carbohydrate 3 g, Cholesterol 195 mg, Fiber 0 g, Protein 53 g, SaturatedFat 16 g, Sodium 861 mg, Sugar 3 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
ROAST PORK BUTT OR SHOULDER
How to roast a whole pork butt or shoulder in the oven for a celebratory meal.
Provided by KitchenRatings.com
Categories Main Course
Number Of Ingredients 5
Steps:
- Let the meat come to room temperature for 30-60 minutes.
- Preheat the oven to 400°F.
- Combine the garlic powder, pepper and salt in a small bowl and rub it all over the meat. Place the pork on a roasting pan. Pour 1/4 cup chicken broth into the pan. You want the liquid to fully cover the bottom of the pan, so add more for a larger pan.
- Roast for 40 mintues. Remove from the oven, place the meat on a cutting board and cover with foil.
- Increase the oven to 475°F.
- When the oven comes to temperature, return the roast to the oven for 15 mintues, until a golden crust is formed and the internal temperature registers 145°F.
- Remove from the oven and carve into thin slices.
INSTANT POT ROAST PORK
This Instant Pot recipe for pork roast will become a family favorite. The salt and pepper mixture creates a tasty crust and seasons the drippings for an out-of-this-world gravy.
Provided by Christine Pittman
Categories Entrée
Time 1h
Number Of Ingredients 7
Steps:
- In a small bowl, combine salt and pepper and stir to combine.
- Rub pork roast with the salt mixture on all sides.
- Select the Sauté button to heat the Instant Pot. When "Hot" is displayed, add the olive oil.
- Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
- When roast has been seared on all sides, press Cancel and remove roast from the Instant Pot. Place on a plate and set aside.
- Add the broth or water and the garlic powder to the Instant Pot, scraping any bits from the bottom with a wooden spoon or rubber spatula.
- Place the trivet in the bottom of the Instant Pot. Lay the roast on top of the trivet and arrange the onions around.
- Cover pot, lock on the lid, and set the steam release valve to Sealing.
- Select the Meat/Stew or Pressure Cook button and set the cook time to 30 minutes.
- When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
- To crisp the crust, preheat oven to 425˚F while the roast is resting.
- Remove the pork to a sheet pan or roasting pan if using crisping method. Place in preheated oven and cook for 10 minutes.
- Remove the pork to a cutting board.
- Carve the roast into 1/2" slices.
Nutrition Facts : Calories 478 calories, Sugar 3.6 g, Sodium 875.7 mg, Fat 18.1 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 9.5 g, Fiber 0.9 g, Protein 66.1 g, Cholesterol 189.6 mg
ROASTED PORK BUTT
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.
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.
Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g
FALL APART BOSTON BUTT PORK ROAST RECIPE
Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 16h10m
Number Of Ingredients 6
Steps:
- *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
- Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
- Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
- Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
- Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
- Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
- Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.
Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium
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- Rub a 4.5 pound pork butt all over with 4 tablespoons brown sugar bourbon seasoning. Coat every side completely with the seasoning.
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- Trim roast. Rinse roast, and pat dry. Rub roast with 1 Tbsp. olive oil. Sprinkle with salt and pepper; cut roast in half.
- Cook roast halves in 3 Tbsp. hot oil in a large skillet 2 minutes on each side or until lightly browned. Place roast halves in a lightly greased 6-qt. slow cooker, fat sides up.
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- Dry skin of the 100% New Zealand Pork Shoulder Roast. Make sure the skin has thin deep scores right through. Drizzle the oil over and rub into skin. Sprinkle salt over the skin and rub in. Refrigerate for at least 1 hour.
- Preheat oven to 210°C. Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.
- Remove pork from the oven and set aside to rest. Tip pan juices into bowl. For super-crispy crackling, remove the crackling from pork and place back on the rack. Increase the oven temperature to 190°C for 10 minutes.
- To make gravy: Measure 3 tablespoons of the pan juices into a small saucepan. Add flour and cook, stirring, until the flour turns a nut brown. Slowly add stock or water and stir continuously, until the gravy thickens and boils. Reduce heat and simmer for 2 minutes. Season to taste.
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- Pork Butt. Pork butt also goes by the name of Boston butt, and it has an intramuscular fat, and fat is properly marbled around. For the most part, pork butt is sold with the fat cap (no, it is not removed).
- Pork Roast. Another substitute for pork shoulder is the center-cut pork roast in the boneless form. It is actually one of the most popular cuts available in the butcher shops.
- Ribeye Steak. Ribeye steak is actually extremely famous, and the boneless configuration makes it a promising choice when you want to replace pork shoulder.
- Loin Steaks. In particular, you need to opt for the center cut loin steaks. This is pretty easy to find since it’s popular and can be easily bought from meat shops and grocery stores.
- Pork Escalopes. This is again a substitute for pork shoulder and is known to be a lean slice of pork meat. It is generally available in a pounded form which means it will be tenderer and thinner.
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