Fall Apart Tender Slow Roast Pork Butt
Get ready to savor the ultimate comfort food with this Fall Apart Tender Slow Roast Pork Butt recipe—a true masterpiece for slow-cooking enthusiasts. This foolproof method delivers melt-in-your-mouth perfection, thanks to a robust spice rub made with smoked paprika, garlic powder, brown sugar, and more. The pork is seared to lock in flavor before being gently roasted with apple cider vinegar and chicken stock, creating tender, juicy meat that effortlessly shreds with a fork. With just 15 minutes of prep time and a low-and-slow cook in the oven, this dish is ideal for everything from hearty family dinners to pulled pork sandwiches. Garnish with fresh thyme for a touch of herbal elegance, and watch as this savory dish becomes an unforgettable crowd-pleaser. Perfect for weekend cooking or meal prepping, this pork butt recipe is a must-try for lovers of rich, slow-roasted goodness!
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Recipe Information
Ingredients
- 4 lbs Pork butt (bone-in or boneless)
- 2 tbsp Salt
- 1 tbsp Black pepper
- 2 tbsp Paprika (smoked or sweet)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Brown sugar
- 2 tbsp Olive oil
- 1 cup Chicken stock (or water)
- 2 tbsp Apple cider vinegar
- 4 sprigs Fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Pat the pork butt dry with paper towels to remove excess moisture.
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Mix well to create the spice rub.
Drizzle olive oil over the pork butt and rub it in to create a surface for the spices to adhere to.
Generously coat the pork butt with the spice rub, making sure to cover all sides evenly.
Heat a large, oven-safe roasting pan or Dutch oven on medium-high heat. Sear the pork butt on all sides until a golden crust forms, about 3-4 minutes per side.
Remove the seared pork butt from the pan and set it aside.
Deglaze the pan by adding chicken stock and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
Place the pork butt back into the pan. Cover tightly with a lid or aluminum foil to trap in moisture.
Transfer the pan to the preheated oven and roast for approximately 5-6 hours, or until the pork is fork-tender and easily pulls apart.
Check the pork every 2 hours to ensure there is enough liquid in the pan. Add more chicken stock if necessary to prevent drying out.
Once done, remove the pork butt from the oven and let it rest for 15-20 minutes before shredding.
Garnish with fresh thyme if desired and serve with your favorite sides or use it for pulled pork sandwiches.
Nutrition Facts
Calories |
4989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.5 g | 504% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 16230 mg | 706% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.7 g | ||
| Protein | 314.8 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5544 mg | 118% | |
*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.
