17 Delicious Pork Butt Recipes for Every Occasion

Nothing brings people together like a perfectly cooked pork butt, and we’ve rounded up 17 mouthwatering recipes that promise to do just that. Whether you’re craving slow-cooked comfort food, quick weeknight dinners, or seasonal BBQ favorites, this list has something for every occasion. Dive in and discover your next go-to dish that’ll have everyone asking for seconds!

Slow Cooker Pulled Pork

Just imagine the succulent, tender strands of pork, effortlessly falling apart after hours of slow cooking, infused with a rich blend of spices and a hint of smokiness. This Slow Cooker Pulled Pork is a testament to the magic of patience and the deep flavors that emerge when ingredients meld together over time.

Ingredients

• 4 lbs pork shoulder
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Trim any excess fat from the pork shoulder, leaving a thin layer for moisture.
2. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated.
4. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
5. Transfer the pork shoulder to the slow cooker. Pour the chicken broth and apple cider vinegar around the pork.
6. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
7. Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
8. Return the shredded pork to the slow cooker and mix it with the cooking liquid. Let it sit for 10 minutes to absorb the flavors.

Zesty and deeply flavorful, this pulled pork boasts a perfect balance of tanginess and sweetness, with a melt-in-your-mouth texture that’s ideal for sandwiches, tacos, or atop a crisp salad. The slow cooking process ensures every bite is infused with the rich, smoky essence of the spices, making it a versatile centerpiece for any meal.

Pork Butt Roast with Garlic and Herbs

Brimming with rich flavors and aromatic herbs, this Pork Butt Roast with Garlic and Herbs is a testament to the beauty of slow-cooked perfection. Its succulent texture and deep, savory notes make it an irresistible centerpiece for any gathering.

Ingredients

• 4 lbs pork butt roast
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup chicken stock

Instructions

1. Preheat your oven to 325°F to ensure a slow and even cook.
2. Pat the pork butt roast dry with paper towels to help the seasoning adhere better.
3. In a small bowl, mix together the minced garlic, rosemary, thyme, salt, and pepper to create a fragrant herb rub.
4. Generously coat the entire surface of the pork with the herb rub, pressing gently to adhere.
5. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
6. Sear the pork on all sides until a golden-brown crust forms, about 3-4 minutes per side.
7. Pour the chicken stock around the pork, being careful not to wash off the herb rub.
8. Cover the skillet or Dutch oven with a lid and transfer to the preheated oven.
9. Roast for 3 to 3.5 hours, or until the pork is fork-tender and easily shreds.
10. Remove from the oven and let rest for 15 minutes before slicing to allow the juices to redistribute.

Now, the pork boasts a melt-in-your-mouth texture, infused with the earthy tones of garlic and herbs. Serve it atop creamy polenta or alongside roasted vegetables for a meal that sings with comfort and elegance.

BBQ Pork Butt Sandwiches

Heirloom recipes often carry the weight of tradition and the promise of comfort, and our BBQ Pork Butt Sandwiches are no exception. Succulent pork butt, slow-cooked to perfection, is slathered in a rich, tangy barbecue sauce, then piled high on a soft bun for a meal that’s both hearty and refined.

Ingredients

• 4 lbs pork butt
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 6 hamburger buns

Instructions

1. Preheat your oven to 300°F.
2. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper to create the barbecue sauce. Tip: For a smoother sauce, blend the ingredients in a food processor.
3. Place the pork butt in a large Dutch oven and pour the barbecue sauce over it, ensuring the meat is fully coated.
4. Cover the Dutch oven with a lid and bake for 4 hours, or until the pork is tender enough to shred with a fork. Tip: Check the pork every hour to ensure it’s not drying out, adding a splash of water if necessary.
5. Remove the pork from the oven and let it rest for 10 minutes before shredding. Tip: Use two forks to shred the pork directly in the Dutch oven to mix it with the sauce.
6. Toast the hamburger buns lightly under a broiler for 1-2 minutes until golden.
7. Pile the shredded pork onto the toasted buns and serve immediately.

Unbelievably tender and bursting with smoky, sweet, and spicy flavors, these BBQ Pork Butt Sandwiches are a testament to the magic of slow cooking. Serve them with a side of crisp coleslaw or pickles for a contrasting crunch that elevates the dish to new heights.

Pork Butt Carnitas

Craving a dish that marries the richness of slow-cooked pork with the vibrant flavors of Mexican cuisine? Pork Butt Carnitas, with its tender, juicy meat and crispy edges, is a celebration of texture and taste, perfect for any gathering or a cozy night in.

Ingredients

• 4 lbs pork butt, cut into 2-inch cubes
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1/2 cup chicken stock
• 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 300°F.
2. In a large bowl, combine the pork cubes with salt, pepper, cumin, oregano, and minced garlic, ensuring each piece is evenly coated.
3. Transfer the seasoned pork to a Dutch oven. Add the orange juice, lime juice, and chicken stock, then cover with a tight-fitting lid.
4. Braise in the oven for 3.5 hours, or until the pork is fork-tender. Tip: Resist the urge to peek, as keeping the lid on ensures moist, tender meat.
5. Remove the pork from the oven and increase the temperature to 450°F.
6. Using two forks, shred the pork directly in the Dutch oven, then drizzle with vegetable oil, tossing to coat.
7. Return the pork to the oven, uncovered, for 20 minutes, stirring halfway through, until the edges are crispy. Tip: For extra crispiness, spread the pork in a single layer on a baking sheet during this step.
8. Remove from the oven and let rest for 5 minutes before serving. Tip: The resting period allows the juices to redistribute, ensuring every bite is succulent.

Velvety on the inside with a golden, crispy exterior, these carnitas are a textural delight. Serve them atop warm tortillas with a sprinkle of fresh cilantro and a dash of hot sauce for an unforgettable taco night.

Pork Butt Stew with Root Vegetables

Rich in flavor and comforting in texture, this Pork Butt Stew with Root Vegetables is a hearty dish that marries the succulence of slow-cooked pork with the earthy sweetness of seasonal roots, creating a symphony of flavors perfect for any gathering.

Ingredients

• 2 lbs pork butt, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 2 cups carrots, chopped
• 2 cups parsnips, chopped
• 1 cup turnips, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add cubed pork butt, searing on all sides until golden brown, about 5 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove pork and set aside. In the same pot, add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Return pork to the pot. Add chicken stock, carrots, parsnips, turnips, salt, pepper, thyme, and rosemary, stirring to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until pork is tender. Tip: Stir occasionally to prevent sticking.
6. Skim off any excess fat from the surface before serving. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.

Kaleidoscopic in its presentation, this stew offers a tender bite of pork amidst a garden of root vegetables, each spoonful a testament to the beauty of slow cooking. Serve it with a crusty bread to soak up the rich, flavorful broth, or over a bed of creamy polenta for an extra comforting meal.

Pork Butt with Apple Cider Glaze

Venturing into the realm of comfort food with a twist, this Pork Butt with Apple Cider Glaze marries the succulence of slow-cooked pork with the sweet tang of apple cider, creating a dish that’s both hearty and refined. Perfect for a cozy dinner or a sophisticated gathering, it’s a testament to the beauty of simple ingredients transformed through patience and care.

Ingredients

• 4 lbs pork butt
• 2 cups apple cider
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 325°F.
2. Season the pork butt evenly with salt and black pepper.
3. Place the pork butt in a roasting pan and roast uncovered for 3 hours, or until the internal temperature reaches 165°F.
4. While the pork roasts, combine apple cider, brown sugar, apple cider vinegar, Dijon mustard, ground cinnamon, and ground cloves in a saucepan over medium heat. Simmer for 15 minutes, stirring occasionally, until the mixture thickens into a glaze.
5. After the pork has roasted for 3 hours, brush the apple cider glaze over the pork butt every 15 minutes for the final hour of cooking, ensuring a sticky, caramelized exterior.
6. Remove the pork from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring moist, flavorful meat.

Every bite of this Pork Butt with Apple Cider Glaze offers a harmonious blend of sweet and savory, with the meat falling apart tenderly under the slightest pressure. Serve it atop a bed of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that celebrates the season’s bounty.

Smoked Pork Butt with Dry Rub

Just imagine the rich, smoky aroma of a perfectly seasoned pork butt, slow-cooked to tender perfection. This smoked pork butt with dry rub is a celebration of flavor, offering a succulent centerpiece for any gathering.

Ingredients

• 1 6-8 lb pork butt
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp salt
• 1 tsp cayenne pepper
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature throughout the cooking process.
2. In a medium bowl, combine 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp ground black pepper, 1 tbsp salt, and 1 tsp cayenne pepper to create the dry rub.
3. Pat the 6-8 lb pork butt dry with paper towels, then generously apply the dry rub to all sides of the meat, pressing gently to adhere.
4. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part, avoiding the bone.
5. Maintain the smoker at 225°F and smoke the pork butt for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F.
6. Every hour, spritz the pork butt with a mixture of 1/2 cup apple cider vinegar and 1/2 cup water to keep it moist and enhance the bark formation.
7. Once the pork butt reaches the desired internal temperature, remove it from the smoker and let it rest, covered loosely with foil, for at least 30 minutes before shredding.

Kick back and savor the melt-in-your-mouth texture of the smoked pork butt, where each bite delivers a harmonious blend of sweetness, heat, and smokiness. Serve it piled high on buns with coleslaw or alongside grilled vegetables for a meal that’s as versatile as it is delicious.

Pork Butt Chili

Lusciously tender and deeply flavorful, this Pork Butt Chili is a testament to the magic of slow cooking, where every bite promises a harmonious blend of spices and succulent meat. Perfect for those chilly evenings when only a hearty, comforting bowl will do, this dish is a celebration of patience and flavor.

Ingredients

• 2 lbs pork butt, cubed
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add cubed pork butt, searing on all sides until golden brown, about 5 minutes. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Transfer the seared pork to a plate and set aside.
4. In the same pot, add diced onion and sauté until translucent, about 3 minutes.
5. Stir in minced garlic, chili powder, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their full flavor.
6. Return the pork to the pot, along with diced tomatoes, kidney beans, chicken broth, salt, and black pepper.
7. Bring the mixture to a boil, then reduce heat to low, covering and simmering for 2 hours, stirring occasionally. Tip: The chili is ready when the pork is fork-tender.
8. Adjust seasoning if necessary before serving.

Velvety in texture with a robust depth of flavor, this Pork Butt Chili is a dish that improves with time, making it an ideal make-ahead meal. Serve it topped with a dollop of sour cream and a sprinkle of fresh cilantro for a vibrant contrast to the rich, smoky base.

Pork Butt with Honey Mustard Sauce

Perfectly balancing the rich, succulent flavors of pork with the sweet and tangy notes of honey mustard, this dish is a testament to the art of slow cooking. Prepared with care, it promises a melt-in-your-mouth experience that’s both comforting and sophisticated.

Ingredients

• 4 lbs pork butt
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 300°F to ensure a slow and even cook.
2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to create the sauce.
3. Place the pork butt in a roasting pan and generously coat it with the honey mustard sauce, reserving some for later.
4. Add 1/4 cup water to the bottom of the pan to keep the pork moist during cooking.
5. Cover the pan tightly with aluminum foil and roast for 4 hours, basting the pork with the reserved sauce every hour.
6. After 4 hours, remove the foil and increase the oven temperature to 425°F. Roast for an additional 15 minutes to caramelize the exterior.
7. Let the pork rest for 10 minutes before slicing to allow the juices to redistribute.

Velvety in texture with a crust that’s delightfully sticky and slightly crisp, this pork butt is a celebration of contrasts. Serve it atop a bed of creamy polenta or alongside roasted root vegetables to complement its deep, nuanced flavors.

Pork Butt Tacos with Pineapple Salsa

Delightfully tender and bursting with flavor, these Pork Butt Tacos with Pineapple Salsa are a testament to the beauty of combining simple ingredients with time-honored techniques. The succulent pork, marinated and slow-cooked to perfection, pairs exquisitely with the bright, tangy sweetness of homemade pineapple salsa, creating a dish that’s as vibrant as it is satisfying.

Ingredients

• 4 lbs pork butt, trimmed
• 1 cup orange juice
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 cup diced pineapple
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt
• 12 corn tortillas

Instructions

1. In a large bowl, combine orange juice, lime juice, olive oil, cumin, smoked paprika, salt, and black pepper to create the marinade.
2. Place the pork butt in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
3. Preheat your oven to 300°F. Remove the pork from the marinade and place it in a roasting pan. Reserve the marinade.
4. Roast the pork for 4 hours, basting with the reserved marinade every hour, until the meat is fork-tender.
5. While the pork cooks, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt in a bowl. Let it sit for at least 30 minutes to allow the flavors to meld.
6. Once the pork is cooked, let it rest for 10 minutes before shredding it with two forks.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Assemble the tacos by placing shredded pork on each tortilla and topping with pineapple salsa.

Succulent and richly flavored, the pork melts in your mouth, while the pineapple salsa adds a refreshing contrast. For an extra touch of elegance, serve these tacos on a platter garnished with lime wedges and additional cilantro leaves.

Pork Butt with Maple Syrup and Bacon

Venturing into the realm of comfort food with a twist, this dish combines the rich, deep flavors of pork butt with the sweet, caramelized notes of maple syrup, all wrapped in the smoky embrace of bacon. It’s a symphony of flavors that promises to elevate your dining experience to new heights.

Ingredients

• 4 lbs pork butt
• 1/2 cup maple syrup
• 6 slices bacon
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 325°F.
2. Season the pork butt evenly with salt, black pepper, garlic powder, and onion powder.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork butt on all sides until golden brown, about 4 minutes per side.
4. Remove the skillet from heat. Drizzle the maple syrup over the pork butt, ensuring it’s evenly coated.
5. Arrange the bacon slices over the top of the pork butt, covering it as much as possible.
6. Transfer the skillet to the preheated oven. Roast for 3 hours, or until the pork is tender and reaches an internal temperature of 195°F.
7. For a crispier bacon finish, broil for the last 5 minutes, watching closely to prevent burning.
8. Remove from the oven and let rest for 10 minutes before slicing.

Rich in flavor and fork-tender, this pork butt is a masterpiece of sweet and savory. Serve it atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Pork Butt Pot Roast

Few dishes embody the comfort and sophistication of home cooking quite like a well-prepared Pork Butt Pot Roast. This recipe transforms a humble cut into a tender, flavor-packed centerpiece, perfect for gathering around the table.

Ingredients

• 3 lbs pork butt
• 2 tbsp olive oil
• 1 cup beef broth
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

Instructions

1. Preheat your oven to 325°F.
2. Season the pork butt evenly with salt, pepper, thyme, and rosemary.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork butt on all sides until deeply browned, about 4 minutes per side.
4. Remove the pork and set aside. In the same pot, sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
5. Return the pork to the pot. Add beef broth, ensuring it comes halfway up the sides of the pork.
6. Cover and transfer to the oven. Roast for 3 hours, or until the pork is fork-tender.
7. Let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist result.

Best enjoyed when the meat is so tender it falls apart at the touch of a fork, this Pork Butt Pot Roast pairs beautifully with a side of creamy mashed potatoes or crusty bread to soak up the rich, savory juices.

Pork Butt with Spicy Mango Chutney

Unveiling a dish that marries the succulence of pork with the vibrant kick of mango, this Pork Butt with Spicy Mango Chutney is a testament to the beauty of bold flavors. Perfect for those who appreciate a harmonious blend of sweetness and heat, it’s a culinary adventure that promises to delight the senses.

Ingredients

• 4 lbs pork butt
• 1 cup mango chutney
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

Instructions

1. Preheat your oven to 325°F to ensure a slow and even cooking process.
2. Rub the pork butt evenly with olive oil, then season with smoked paprika, cayenne pepper, salt, and black pepper for a deeply flavored crust.
3. Place the seasoned pork butt in a roasting pan, adding 1/2 cup water to the bottom to keep the meat moist during cooking.
4. Cover the pan tightly with aluminum foil and roast for 4 hours, or until the pork is tender and easily shreds with a fork.
5. While the pork roasts, warm the mango chutney over low heat in a small saucepan, stirring occasionally to prevent sticking.
6. Once the pork is done, let it rest for 10 minutes before shredding to allow the juices to redistribute.
7. Serve the shredded pork topped with the warmed spicy mango chutney, ensuring each bite is infused with its sweet and spicy notes.

Combining the melt-in-your-mouth tenderness of the pork with the chutney’s fiery sweetness creates a dish that’s both comforting and exhilarating. For an unforgettable presentation, serve atop a bed of cilantro-lime rice or alongside grilled vegetables to complement its rich flavors.

Pork Butt and Bean Soup

Few dishes embody the heartiness of home cooking quite like a well-made Pork Butt and Bean Soup, where tender chunks of meat meld seamlessly with creamy beans in a richly flavored broth.

Ingredients

• 2 lbs pork butt, cubed
• 1 cup dried navy beans, soaked overnight
• 4 cups chicken stock
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add cubed pork butt, seasoning with salt and pepper, and brown on all sides, about 5 minutes. Tip: Ensure the pot is not overcrowded to allow proper browning.
3. Remove pork and set aside. In the same pot, add onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Stir in garlic and smoked paprika, cooking for 1 minute until fragrant.
5. Return the pork to the pot, adding soaked navy beans, chicken stock, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 2 hours, or until beans are tender. Tip: Stir occasionally to prevent sticking.
7. Season with additional salt and pepper if needed. Tip: For a thicker soup, mash some beans against the side of the pot.
8. Remove bay leaf before serving.

Velvety beans and fork-tender pork make this soup a comforting bowl of goodness. Serve with a crusty bread for dipping, or garnish with fresh parsley for a pop of color.

Pork Butt with Rosemary and Red Wine

Amidst the chill of the evening, there’s nothing quite as comforting as the rich, aromatic embrace of Pork Butt with Rosemary and Red Wine, a dish that marries the robustness of pork with the earthy tones of rosemary and the deep, velvety notes of red wine.

Ingredients

• 4 lbs pork butt
• 2 tbsp olive oil
• 1 cup red wine
• 4 sprigs fresh rosemary
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth

Instructions

1. Preheat your oven to 325°F to ensure a slow, even cook that tenderizes the pork butt perfectly.
2. Heat 2 tbsp olive oil in a large oven-proof skillet over medium-high heat until shimmering, a key step to achieving a beautifully seared exterior.
3. Season the pork butt with 1 tsp salt and 1/2 tsp black pepper, then sear in the skillet on all sides until golden brown, about 4 minutes per side.
4. Remove the pork from the skillet and set aside. In the same skillet, add 3 cloves minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
5. Deglaze the skillet with 1 cup red wine, scraping up any browned bits for added flavor, and let it reduce by half, about 5 minutes.
6. Return the pork to the skillet, add 4 sprigs fresh rosemary and 1 cup chicken broth, then cover and transfer to the oven.
7. Bake for 3 hours, or until the pork is fork-tender, basting occasionally with the skillet juices to keep it moist.
8. Let the pork rest for 10 minutes before slicing, allowing the juices to redistribute for the most succulent meat.

Melt-in-your-mouth tender, the pork butt is infused with the aromatic rosemary and a rich red wine sauce that begs to be drizzled over each slice. Serve atop a bed of creamy polenta or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Pork Butt Sliders with Coleslaw

Succulent and tender, these Pork Butt Sliders with Coleslaw are a testament to the beauty of slow-cooked meats paired with the crisp freshness of homemade coleslaw. Perfect for gatherings or a comforting family meal, they strike a delightful balance between rich and refreshing flavors.

Ingredients

• 3 lbs pork butt
• 1 tbsp olive oil
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cabbage
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp sugar
• 12 slider buns

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork butt with olive oil, then season with garlic powder, onion powder, salt, and black pepper.
3. Place the pork butt in a roasting pan and cover tightly with foil. Roast for 4 hours, or until the meat is fork-tender.
4. While the pork cooks, whisk together barbecue sauce, apple cider vinegar, and brown sugar in a small saucepan over low heat. Simmer for 10 minutes, then set aside.
5. In a large bowl, combine shredded cabbage, mayonnaise, lemon juice, and sugar to make the coleslaw. Chill until ready to serve.
6. Once the pork is done, shred it using two forks, then mix with the barbecue sauce mixture.
7. Toast the slider buns lightly if desired, then assemble the sliders with a generous portion of pork and a scoop of coleslaw on top.

Mouthwatering in every bite, these sliders offer a harmonious blend of smoky, sweet, and tangy flavors, with the coleslaw adding a crunchy contrast. Serve them at your next barbecue for a crowd-pleasing dish that’s as visually appealing as it is delicious.

Pork Butt with Sweet and Sour Sauce

Succulent and richly flavored, this Pork Butt with Sweet and Sour Sauce is a masterpiece of balance, offering a delightful interplay between the savory depth of slow-cooked pork and the vibrant, tangy sweetness of its glaze. Perfect for a weekend feast, it promises to elevate your dining table with its aromatic allure and visually stunning presentation.

Ingredients

• 4 lbs pork butt, trimmed
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/2 cup water

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the pork butt generously with salt and pepper.
3. Heat vegetable oil in a large oven-proof pot over medium-high heat. Sear the pork butt on all sides until golden brown, about 4 minutes per side.
4. Remove the pork from the pot and set aside. In the same pot, add garlic and ginger, sautéing for 1 minute until fragrant.
5. Add brown sugar, apple cider vinegar, soy sauce, ketchup, red pepper flakes, and water to the pot. Stir to combine and bring to a simmer.
6. Return the pork butt to the pot, spooning some of the sauce over it. Cover with a lid and transfer to the oven.
7. Bake for 3 hours, basting the pork with the sauce every 30 minutes, until the meat is tender and easily shreds with a fork.
8. Remove the pot from the oven and let the pork rest in the sauce for 10 minutes before serving.

Juxtaposing the melt-in-your-mouth tenderness of the pork with the glossy, sticky sauce, this dish is a celebration of textures and flavors. Serve it atop a bed of steamed jasmine rice or alongside crisp, stir-fried vegetables for a meal that’s as visually appealing as it is delicious.

Conclusion

Looking for the perfect pork butt recipe? Our roundup of 17 delicious options has something for every occasion, from cozy family dinners to festive gatherings. We hope these recipes inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!