Go Back

Roasted Pork Butt

This pork is oven roasted and very versatile. You can eat it as is with some roast potatoes or make BBQ pulled pork sandwiches or even crispy pork carnitas street tacos.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.

Notes

Kali Orexi!