|Nutritional Guidelines (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Despite its name, pork butt is actually a cut that comes from the upper part of the pig's shoulder. Pork butt is the higher end of the foreleg, whereas the Boston butt is down on the foreleg. Both cuts are tough pieces of meat with lots of connective tissue but also with great marbling and lots of flavors. Pork butt, when it's cooked low and slow, turns so tender and succulent it can easily be shredded with a fork. Although we use a boneless cut, the choice is up to you to use a bone-in butt, as the cooking time won't be altered dramatically. What matters the most is the amount of fat on the cut, as that's what provides moisture and flavor.
The other beauty of our pork butt is that it's easy to make and feeds many. So this one dish can be the centerpiece of a meal alongside any form of potatoes, a green bean casserole, cornbread, and coleslaw. You can also use this meat in delicious sandwiches, tacos, enchiladas, nachos, sliders, or gyros if you have any leftovers.
While this recipe is deliciously seasoned, you can swap out the spices for chili powder or adobo for a Mexican-inspired flair; or for a barbecue kick, use your favorite barbecue seasoning. Once the pork is cooked, toss it with your favorite tomato-based sauce or mustard-based barbecue sauce if you'd prefer a saucier, more moist preparation. Our recipe takes around 4 hours to be completed, but the exact cook time will depend on the size of your pork butt. At a temperature of 300 to 350 F, it takes around 35 to 40 minutes per pound of initial weight.
1 (4-pound) pork butt (Boston butt or pork shoulder, boneless)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dried leaf thyme
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.
How Much Meat Per Person?
This is a difficult question and depends on how many side dishes you're serving and if the pork butt is the main protein of your dinner. But, in general, aim to serve 1/3 to 1/2 of a pound of cooked meat per person. Also, keep in mind that when you buy the pork butt, the initial weight is far from the cooked weight as there is a loss in weight of at least 35 to 40 percent. A 10-pound uncooked butt will weigh around 6 pounds when cooked, feeding 12 to 18 people.
How to Store Pulled Pork
Once the pork is cooked, you can keep leftovers in an airtight container for up to four days. If you have too many leftovers, you can freeze the pork in resealable freezer bags for up to three months. Thaw overnight before using and use a sauce to serve it as the freezing process might dry up the meat.