Roasted Pork Butt Ala Emeril
Elevate your next dinner with the rich, savory flavors of "Roasted Pork Butt Ala Emeril," a melt-in-your-mouth masterpiece perfect for any occasion. This slow-roasted pork is seasoned to perfection with a bold, aromatic spice rub featuring paprika, garlic powder, cayenne, and herbs like thyme and oregano. Cooked low and slow alongside tender onions and fragrant garlic in a bath of chicken stock, the pork becomes irresistibly tender, with a caramelized crust that forms during the final moments of roasting. Whether served as the star of your meal or shredded for tacos and sandwiches, this recipe transforms a humble pork butt into an unforgettable culinary experience. With just 15 minutes of prep time and a hands-off roasting process, it’s easy to impress your family or guests with this flavor-packed dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 pounds Pork butt (bone-in or boneless)
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper, freshly ground
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 2 cups Chicken stock
- 1 Yellow onion, quartered
- 4 Garlic cloves, crushed
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano to make the spice rub.
Pat the pork butt dry with paper towels and rub the olive oil all over the pork.
Evenly coat the pork with the prepared spice rub, massaging it into every nook and cranny.
Place the pork butt into a roasting pan or Dutch oven. Add the chicken stock, quartered yellow onion, and crushed garlic cloves to the pan.
Cover the roasting pan tightly with aluminum foil or place the lid on the Dutch oven.
Roast in the oven for approximately 4 to 5 hours, or until the meat is tender and easily pulls apart with a fork.
During the last 30 minutes of cooking, remove the foil or lid to allow the top to brown and develop a slight crust.
Remove the pork from the oven and let it rest for 15-20 minutes before shredding or slicing.
Serve with your favorite sides or use it in sandwiches, tacos, or as a centerpiece for your meal.
Nutrition Facts
Calories |
6219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.0 g | 628% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1630 mg | 543% | |
| Sodium | 5279 mg | 230% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.4 g | ||
| Protein | 415.9 g | 832% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6608 mg | 141% | |
*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.
