Oink Oink Pork Butt
Get ready to savor the smoky, tender perfection of "Oink Oink Pork Butt," a slow-cooked masterpiece that will elevate your next meal. This bone-in or boneless pork shoulder is generously coated in a homemade spice rub featuring smoky paprika, sweet brown sugar, and a hint of cayenne for a subtle kick. Slow-roasted with apple cider vinegar and savory stock for hours, the result is juicy, fall-apart pork that’s bursting with flavor. Perfect for meal prepping or entertaining, this versatile dish can be served in sandwiches, tacos, or alongside classic barbecue sides like coleslaw and cornbread. Whether you prepare it in the oven or a slow cooker, "Oink Oink Pork Butt" is the ultimate comfort food recipe for a crowd-pleasing feast. Keywords: pork butt recipe, pulled pork, slow-cooked pork, barbecue pork, easy pork recipes.
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Recipe Information
Ingredients
- 4 lbs Pork butt (bone-in or boneless)
- 2 tbsp Brown sugar
- 2 tbsp Paprika (smoked or sweet)
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 0.5 tsp Cayenne pepper
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 0.5 cup Apple cider vinegar
- 1 cup Chicken or vegetable stock
- 2 tbsp Olive oil
- 1 cup Optional: BBQ sauce for serving
Instructions
Start by preparing the spice rub. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and black pepper.
Pat the pork butt dry with paper towels. Rub the olive oil over the entire surface of the pork, then generously coat the pork with the spice rub, pressing it into the meat.
If possible, let the pork butt rest in the refrigerator for at least 2 hours or overnight to allow the flavors to develop. If you're short on time, you can proceed immediately.
Preheat your oven to 275°F (135°C) or set up a slow cooker on the low setting.
Place the pork butt in a roasting pan (if using the oven) or directly in the crockpot (if using the slow cooker).
Pour the apple cider vinegar and chicken/vegetable stock around the pork butt, being careful not to wash off the spice rub.
Cover the roasting pan tightly with foil or the crockpot with its lid.
Cook in the oven or slow cooker for 6-8 hours, or until the meat is fall-apart tender and easily shredded with a fork.
Once done, transfer the pork to a large cutting board and allow it to rest for 15 minutes. Use two forks to shred the meat, discarding any excess fatty bits.
Optionally, skim the fat from the cooking liquid and mix a bit of the liquid into the shredded pork for added moisture and flavor.
Serve the pork as-is, or with your favorite BBQ sauce. It’s perfect for sandwiches, tacos, or served alongside coleslaw and cornbread.
Nutrition Facts
Calories |
5459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.2 g | 505% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 122.6 g | ||
| Protein | 315.0 g | 630% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5941 mg | 126% | |
*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.
