Best 5 Oven Slow Roasted Pork Butt Recipes

SLOW-ROASTED PORK BUTT

Steps:

• Toss salt and spices together in a small bowl and rub all over the pork.
• Cover and refrigerate for at least two hours or overnight.
• Set oven to 300°F. Bring pork out of refrigerator about 30 minutes before you're ready to cook.
• Place on a wire rack fitted inside a rimmed baking sheet and roast for about 40 minutes per pound, or until the internal temperature reaches 180°F.
• Once the pork has reached the right temp, turn the heat up to 450°F and cook for another 20 minutes to brown the exterior.
• Rest the pork on a cutting board for at least 15 minutes before carving and serving.

SLOW-ROASTED PORK SHOULDER

Steps:

• Preheat the oven to 275 degrees F.
• In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
• Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
• Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
• Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
• Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

OVEN SLOW ROASTED PORK BUTT

Steps:

• 1. Combine all your spices, set aside. Trim excess fat from the pork leaving a nice layer on the top of the roast for self basting while in the oven.
• 2. Rub your spice blend all over the roast; cover with saran wrap and refrigerate overnight, or at least 12 hours.
• 3. Slice onion into thick slices and put in the bottom of your pan, along with stalks (including leaves) of celery.
• 4. Place in preheated 325 degree oven and cover roaster with lid, or with aluminum foil.
• 5. Roast for 8 to 9 hours. Check for doneness with meat thermometer. When pork reached 200 degrees I basted with barbecue sauce and returned to oven without lid for about 30 more minutes (or until you have a nice browned finish on the roast.)
• 6. You can serve slices at this point, or shred the pork to get pulled pork. Add sauce of your choice and enjoy in slices or on buns.

SIX-HOUR PORK ROAST

Steps:

• Preheat oven to 275°F.
• Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper in a food processor until a thick paste forms. With motor running, add wine and oil and blend until combined well.
• If necessary, trim fat from top of pork, to leave a 1/8-inch-thick layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch deep, in each side of pork with a small sharp knife, and fill each with about 1 teaspoon herb paste. Spread remaining herb paste over pork, concentrating on boned side, and tie roast with kitchen string at 2-inch intervals.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 hours. Transfer roast to cutting board and let stand 15 minutes.
• Discard string and cut pork roast (with an electric knife if you have one) into thick slices.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.