Most of the questions I get in my DMs are about cooking different cuts of meat. So I thought I’d show you how I made this DELICIOUS roasted pork butt! If cooking meat scares you, slow roasted pork is the way to go because you truly can’t mess it up. It creates this crunchy shell of spices on the exterior, and the inside is ultra tender and juicy. You can simply slice the meat up and serve it as is, shred it and fry it in a pan to make carnitas, or one of our personal favorites, make pork tacos. You really can’t go wrong! Don’t forget to like and save this post so you can find it later!
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Ingredient:
1 2-4 lb pork butt (also called pork shoulder)
1 Tbsp salt
1 Tbsp garlic powder
1 Tbsp cumin
1 Tbsp paprika
*I highly recommend having a meat thermometer for this recipe!
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Directions:
Preheat the oven to 300. Mix spices together and set aside. Dab the pork butt with a paper towel so the surface of the meat is dry. Using your hands, rub and press the spice mix over the entire surface of the pork butt. Place pork butt in a roasting pan, ideally propped up on something and not lying completely flat on a baking sheet. (You don’t want the pork but sitting in the juices it releases while cooking.) If the meat has a fat cap or excessive fat on one side, make sure that side is facing upwards. Place in the oven and roast for roughly 40 min per pound, or until the internal temperature reaches 180 degrees. Remove from oven, let rest for 20 min and then serve. OPTION to reverse sear, heat a cast iron skillet over med/high heat. Add 2 Tbsp butter to the skillet. Once hot, remove the pork butt from the oven and sear for 1-2 min on all sides until golden brown. Serve!
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