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Slow-Roasted Pork Butt

Pulled Pork Shoulder

I use a brown sugar rub for this Slow-Roasted Pork Butt that I usually make on the fly. It typically includes brown sugar, allspice, cinnamon, and lots of black pepper. Plus whatever else I have handy. All kinds of great rub recipes can be found and most any one of them would work great here.

Slow-Roasted Pork Butt

Print This Recipe Total time Yield 6–8Published

I use a brown sugar rub for this Slow-Roasted Pork Butt that I usually make on the fly. It typically includes brown sugar, allspice, cinnamon, and lots of black pepper. Plus whatever else I have handy. All kinds of great rub recipes can be found and most any one of them would work great here.

Pulled Pork Shoulder

Ingredients

  • 1 bone-in pork butt (shoulder) (at least 4 pounds)
  • ½ cup brown sugar rub (see notes)

Directions

Lay the pork butt on several pieces of plastic wrap that crisscross to create a large surface. Sprinkle a generous amount of the brown sugar rub all over the meat, rubbing it into the surface as well as you can. Let it rest for 15 or 20 minutes then repeat with some additional rub. Bring the plastic wrap up and around the meat on all sides, wrapping it tightly. Set the wrapped meat in a bowl or on a rimmed plate and refrigerate at least 24 hours.

When ready to cook bring the meat to room temperature. Meanwhile, preheat the oven to 250 degrees F.

Unwrap the meat and place it on a rack set inside a roasting pan. Cook the meat in the oven for 5 or more hours (depending on the size of the meat) or until the outside is black and crusty and the interior reaches 190 degrees F.

Remove from oven and move the meat to a large bowl. Use two forks to shred the meat from the bone. Discard bone.

The meat is ready to serve or can be cooled, covered and refrigerated for future use. Reheat before serving.