Slow Cooked Pork Butt

Slow Cooked Pork Butt is not what most people thick. The butt of a pig is actually its shoulder area. This easy American recipe uses a dry rub to create an amazing bark on the pork helping to flavour the entire shoulder. Served as part of a main dish with the leftovers used in lots of other recipes. One Slow Cooked Pork Butt keeps my family going for 3 main meals and a snack or two. I like to pull some of the pork away and serve with rice and a some of the sauce. It is a warming filling dish and plenty for seconds.

Slow Cooked Pork Butt

A lovely moist piece of pork wiht an amazing flavour.

4.80 from 75 votes

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Course: Main Dish, Marinade, Sandwiches, Snacks

Cuisine: American

Keyword: Alcohol, Marinade, Pork, Slow Cooker, Spice

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 10 Portions

Calories: 170kcal

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Ingredients

 

MetricImperial

• 4 lbs pork shoulder
• ½ tbsp ground cumin
• ½ tbsp coarse black pepper
• ½ tbsp paprika not smoked
• ½ tbsp brown sugar I use light as it has less molasses
• ½ tbsp salt
• ¼ tbsp red pepper flakes
• 2 tsp plain flour
• 1 glass red wine use only what you need and drink the rest.

Instructions

• Add the paprika, red pepper flakes, ground cumin, salt, sugar and pepper to a mixing bowl and stir together until fully mixed.
• Place the pork butt on a flat surface with thick plastic wrap/cling-film. Add the dry rub to the pork and massage in well making sure that all sides are evenly coated. When rubbed, wrap the pork tightly in the plastic and place it on a large enough plate in the fridge overnight. As with all rubs and marinades, it helps the rub create a lovely flavour.
• Remove the pork from the fridge, removing the plastic wrap and allow to reach room temperature.
• When ready to cook, preheat your oven to 120C/250F/Gas ½-1. We are cooking low and slow.
• Place the pork onto a wire rack in a deep sided baking tray. Note: have the fattier side facing up so it helps to moisten the pork as it cooks.
• Place in the oven and cook, uncovered until the meat reaches 195F/90C. You will need a meat thermometer for this inserted in the thickest part of the butt away from the bone.
• In my oven, a 4lbs pork shoulder will take about 5 – 6 hours but the size of the meat and the size of your oven can affect the cooking time.
• When the pork has a crispy exterior(bark) and is at the correct temperature then remove from the oven and put to one side. Remove the pork from the pan and wrap in thick foil for about 30 minutes allowing it to rest. It helps the juices redistribute back into the meat making it even more moist.
• With the juices in the pan, carefully skim off any fat. Keep it for cooking at a later date.
• Add 2 tsp of flour to the pan and stir in well getting all of the goodness off the bottom of the pan. When there are no more lumps, add the red wine a little at a time stirring constantly until you reach the consistency you like bringing to the boil as you go.
• Taste and season accordingly with salt and pepper.
• Serve hot and enjoy

Nutrition

Calories: 170kcal | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 437mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg