Roasted Pork Butt

If you like pork then you will love this recipe. This roasted pork butt can be used just as it is when you take it out of the oven or it can be shredded/pulled to make BBQ pulled pork, or crisp it up in the oven and make pork carnitas street tacos, or anything else you love to make with pork. Crisping it up in the oven gives it a wonderful texture and that burnt end taste. Top it with some type of pineapple relish/salsa or grilled pineapple and oh my! Nothing like pork and pineapple.

This recipe uses lots of spices and fruit juices to give it that perfect taste, and to make it versatile in many dishes. The fruit juices also help to tenderize the meat while it’s cooking, as does the coke that is in it!

I roast this in the oven but you can also make this recipe in a slow cooker. If using a slow cooker then put everything together and cook on low for 8-10 hours, or high for 5-6 hours. I like using the oven because it’s done in less than 4 hours, a lot quicker if you are low on time.

The pictures below show a triple recipe, it is enough to serve over 30 people if making BBQ pulled pork sandwiches, for instance, or you can store in the freezer in some of it’s liquid for future use. Make sure you pull out the onions on the side and serve with your meat, they are very flavorful!

You will need:

• 4-5 pounds boneless pork butt/shoulder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 large yellow onion, quartered
• 4-6 cloves garlic, smashed
• 2 limes, juiced and zested with a peeler
• 2 oranges, juiced and zested with a peeler
• 3/4 cup coke
• 2 bay leaves

Steps:

1. Rinse pork butt, pat dry, trim excess fat, and cut into large 5 to 6 inch chunks. If you got a bone-in pork butt then just cut around the bone, and once it’s cooked the bone will easily pull right out! Lay in an oven-proof pan or pot.
2. Mix salt, pepper, oregano, cumin, chili powder, paprika, onion powder and garlic powder and sprinkle around all sides of pork.
3. Add onion, garlic, lime and orange peel, amongst the meat and then pour lime and orange juice and coke on top.
4. Add bay leaves and cover with foil or lid, depending on your pan/pot.
5. Bake in 325 degrees Fahrenheit preheated oven for 2 1/2 hours, remove pan, carefully open foil and turn pieces to other side. Put back into the oven and roast for another hour.
6. Take out pork and test it for tenderness by pulling a piece off to see if it is to your liking. Let rest for 15 minutes and then use in your favorite recipe.
7. If you want to make your pork crispy on the edges, then add shredded/pulled pork to a sheet pan and top with some of the juices from the roasting pan and broil for 5 minutes, take out and mix, and broil another 5 minutes.

Kali Orexi!