Dales Renown Pork Butt Food

DALE'S RENOWN PORK BUTT

Steps:

• Coat pork with molasses and let stand at room temperature for one hour.
• While waiting, mix all dry ingredients in medium bowl.
• After the hour, coat the pork with the dry rub.
• Smoke in wood smoker for 8-12 hours at 250.
• After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.

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.

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.

DALE'S PULLED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season pork shoulder roast generously with sea salt and black pepper.
• Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
• Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
• Bake in preheated oven until completely tender, 3 to 4 hours.
• Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.

DALE'S SEASONED BONELESS PORK CHOPS

Steps:

• I generally marinade porkchops before i go to work, but you don't have to. you do want to at least marinade for an hour so the porkchops soak up the seasoning. add a can of mixed vegetables (drained), this is optional.
• turn the oven on to broil, hi.
• place the porkchops on a broiling pan drain the leftover marinade over the porkchops. place in oven for 5 minutes, turn over and then another 5 minutes.
• you're done.
• this is good with any sides of your choice.