All Purpose Pork Butt
Slow-roasting a pork butt is my favorite all-season activity. In the winter it warms the home and fills the air with flavor, and in the Spring & Summer months it makes the most out of a rainy day- plus it reheats beautiful for BBQ! This recipe will serve 10-12 as a plated entree, but will easily make 18 BBQ pulled pork sandwiches or 20 tacos. Have fun with it!
Ingredients:
Beeler’s Boneless Pork Butt – (approximately 5-6 lbs)
¾ C Beeler’s Delightfully All-Purpose Rub*:
¼ C Diamond Kosher Salt
⅔ C Dark Brown Sugar
2 Tbsp ground Cumin
1 Tbsp Smoked Paprika
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
Equipment:
- Dutch oven (7.5 qt size), crockpot, or a
baking dish* that will fit the pork without too
much extra room. - Aluminum foil (if using a baking dish)
- Parchment paper (if using a baking dish)
a medium-sized mixing bowl, for making the
rub - Measuring cups + measuring spoons
- Large bowl or tray for rubbing the meat
Instructions:
- Combine the kosher salt, sugar, and spices in a medium bowl and mix until evenly
distributed and there are no clumps of brown sugar. - Measure out ¾ C of the rub and save the rest in a clean, labeled container for future
use. - Place the pork butt on a tray or in a bowl and coat it with the rub. Pack as much of that
rub all over the pork butt as you can, and then rub on a little more. - Place the rubbed pork butt in the refrigerator, uncovered, and let it “marinate” for up to
18 hours. - Preheat the oven to 300℉. Transfer the pork butt to your Dutch oven or baking dish (make
sure you cover it tightly!) and bake for 3.5 -4 hours, or until desired tenderness. Refer to
the notes below if you are using a slow cooker.
NOTES:
- If using a baking dish, place a sheet of parchment paper over the pork and then cover
the dish tightly with aluminum foil. The parchment keeps the aluminum from coming into
direct contact with the meat and provides insurance from tears. It is important to seal the
aluminum foil so that the moisture is trapped in the dish- this will keep the pork from
drying out and ensure maximum succulent, shred-able, deliciousness! - Our Delightfully All-Purpose Butt Rub recipe yield approximately 1¼ C. We recommend
making a full batch and reserving the extra to season some of your other favorite cuts of
meat! - This recipe is delicious even if you do not have time to allow the meat to absorb the rub,
in the fridge, for 4 -18 hrs in advance; however, if you have the time it is worth it! - If you are using a crockpot or slow-cooker, cook the pork butt on the low setting for 6-8
hours.
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