pork butt recipes

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.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic

garlic

anchovies, (rinsed)

rosemary

salt

pepper

olive oil

Dijon mustard

pork

make the paste and marinate the pork

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.

roast the pork

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.

turn up the heat for a crunchier crust

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.

let the pork rest and slice and serve

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.

This 5 ingredient Slow Cooker Keto Barbecue Pulled Pork recipe is loaded with flavor, while still being incredibly easy to make. Just add your ingredients to the slow cooker and let it works its magic, low and slow. The end result it juicy, fall apart tender meat. It's dairy free, egg free, nut free, and gluten free, making it the perfect allergen friendly recipe. 

Slow Cooker Keto Barbecue Pulled Pork

sea salt and black pepper

chicken stock

Preheat a slow cooker on the low setting. Season the pork generously with salt and pepper. 

Put the pork in the slow cooker, add the chicken stock, and cook for 6 hours, or until the meat is fall-apart tender.

Drain most of the juices from the slow cooker, retaining only about 1⁄4 cup. Use two forks to shred the meat.

Mix the barbecue sauce into the meat and cook for 1 additional hour. Toss with extra barbecue sauce before serving, if desired.

This recipe is so simple and amazing. My picky kids asked for seconds! I will definitely be making this again!

Love this and so did my family. Definitely will be making again and again!

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.

Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard, and Garlic

anchovies ((rinsed))

black pepper

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 juices are 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.

Wow, the roast just finished resting and I couldn't resist trying some. I am reminded once again why I'm not vegetarian!! This was so so good, I will absolutely be making this again!

This wa amazing.  The taste and tenderness !!!!

I don’t care of anchovies, but you don’t taste the fish at all. I found a teaspoon of anchovy paste works well. It similar to the anchovies in Worcestershire Sauce, where it brightens the flavor, but there is no distinct fish flavor. I would say it just gives a little accent to the crust. Excellent recipe…very Keto friendly.

I love this recipe - I make it all the time!!

Followed the recipe exactly and it was amazing! A huge hit with all my dinner party guests. - this is going to be my new go-to for easy entertaining.

This was the best pork roast that I have made (and I have tried several recipes)!Thank you!! Adjustments that I made - subbed fresh sage for fresh rosemary and added dried rosemary and thyme; added 1 T cinnamon, 1 T anise seeds, 2 T brown mustard in addition to the coarse dijon. Used fish sauce as suggested as sub for anchovies. That's it!  

We serve Brazilian-style with black beans (seasoned w/ garlic, onion and salt), rice and collard greens. Yum!!

I made this for Christmas dinner, it was fantastic. Even my kids (2yo, 4yo) enjoyed it! My husband doesn't like pork, but he ate it and said it was seasoned beautifully.

I make it without the anchovies and everyone loves it!

https://content.jwplatform.com/videos/bdpITCRr.mp4

This Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic is 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.

Top 5 pork butt recipes recipes from across the web

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Top 5 pork butt recipes recipes from across the web

The most viewed pork butt recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fall-Apart Roasted Pork Shoulder wi...

Fall-Apart Roasted Pork Shoulder wi...

Fall-Apart Roasted Pork Shoulder wi...

Slow Cooker Keto Barbecue Pulled Po...

Fall-Apart Roasted Pork Shoulder wi...

The most viewed pork butt recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine