If you’re looking for an easy-to-make family pleaser that yields lots of versatile leftovers, then you gotta get a big old butt.
A pork butt, that is.
Seriously, this pork butt recipe is one of the simplest things you’ll ever make, and people will gobble it up over several consecutive meals. Meal #1? Pulled pork sandwiches with barbeque sauce. Meal #2: Pork tacos. Meal #3: Pork enchiladas. Meal #4: Pulled pork sandwiches again, because why not? They were too delish to eat only once!
You can do pork butt on the grill, or make it even easier on yourself and do it in the oven. My amazing cook of a husband works magic with the smoker in our Green Egg knock-off and an inexpensive cut he gets from the butcher. But you can get a cut of meat just as good from the grocery store and do just as well in the warm comfort of your kitchen.
Basically, you get yourself a pork butt—also known as a pork shoulder or Boston butt. Rub it with seasoning. Put it in the oven and forget about it for several hours. Take it out, shred it up, and enjoy.
Want more details? Here you go.
Easy, Yummy Pork Butt Recipe
- Before seasoning your pork butt, score the fat cap (that’s the fat on top of the butt) down to the meat.
- You can find seasoning mixes at most supermarkets. Our favorite comes from our local farmer’s market and is called Colonel De’s OTR Butt Rub. Want to mix your own? Try paprika, garlic powder, salt, brown sugar, onion powder, black pepper, cumin—whatever flavors suit your fancy.
- Sprinkle a tablespoon or so of seasoning on each big end of the meat and rub it in. Then wrap meat tightly in plastic wrap or place in a big Ziploc bag. Let sit overnight, up to a full day, in the refrigerator.
- When ready to cook, place meat in a roasting pan, cover and roast in the oven at around 250-degrees for about 4 hours.
- You know the meat is done when the internal temperature is between 195- and 200-degrees, and the bone pulls out easily.
- Shred the meat between two forks, then decide how you want to eat it. There are a ton of possibilities, including:
Pulled Pork Sandwiches
Toss shredded pork in barbeque sauce and serve on buns. Or, serve plain and let people choose/add their own sauce. We like to top the pork in our sandwiches with cole slaw.
Warm some tortillas in the oven (I prefer corn tortillas, but flour works well, too). Layer the pork on top of the tortillas, then fold over with sour cream, shredded cheese, guacamole, fresh tomato, cilantro and any of your other favorite taco toppings.
Sautee pulled pork with onions and peppers. Lightly fry corn tortillas so they’re pliable. Layer pork mixture on top of each tortilla, then role into cylinders. Place stuffed tortillas seam down, side by side, in a casserole dish. Cover with red enchilada sauce and cheese, and bake at around 360-degrees for about a half-hour, until cheese is melted and sauce is bubbly.
To freeze/reheat for leftovers
Wrap leftover pork tightly in plastic wrap, or place in a freezer bag. Wrap bag in heavy-duty foil and freeze. To thaw, put package in the refrigerator or in a bath of warm water. To re-heat pork, place in frying pan over medium heat, adding a sprinkle or two of water if meat seems too dry.
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