Awesome Pork Butt
Get ready to turn any meal into a showstopper with this "Awesome Pork Butt" recipe! Perfectly spiced and irresistibly tender, this slow-cooked masterpiece features a succulent bone-in pork shoulder rubbed with a bold blend of smoked paprika, brown sugar, garlic, and a touch of cayenne for optional heat. Slow-roasted or cooked low and slow in a crockpot, the meat becomes melt-in-your-mouth tender, with apple cider vinegar and broth adding a hint of tangy richness. For extra flair, a quick broil at the end creates a crave-worthy golden crust. Whether served on soft buns for juicy pulled pork sandwiches or paired with your favorite sides, this dish is as versatile as it is flavorful. With just a little prep and a lot of love, you'll have a crowd-pleasing pork recipe destined to become a household favorite!
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Recipe Information
Ingredients
- 5 lbs bone-in pork butt (shoulder roast)
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper (optional)
- 0.5 cup apple cider vinegar
- 0.5 cup chicken or vegetable broth
- 1 tbsp olive oil
Instructions
Preheat your oven to 275°F (135°C) or set up a slow cooker for low heat.
In a small bowl, mix together the smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using.
Pat the pork butt dry with paper towels. Use your hands to rub olive oil all over the surface of the meat. Then, generously coat it with the spice rub, making sure to cover all sides.
If using an oven, place the pork butt in a roasting pan. If using a slow cooker, place it directly in the cooker.
Pour the apple cider vinegar and broth around (not on top of) the pork butt to maintain the spice rub on the surface.
Cover tightly with foil or the slow cooker lid and cook low and slow for 8 hours, or until the meat is fork-tender and easily pulls apart.
Optional: After cooking, transfer the pork to a baking tray and broil on high for 5-10 minutes to create a golden crust.
Let the pork rest for 10-15 minutes, then shred using two forks. Mix the meat with the pan juices to enhance flavor.
Serve hot on buns, tortillas, or alongside your favorite side dishes.
Nutrition Facts
Calories |
59 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 1.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
