Roasted Pork Butt

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Flavor was great.
But, the butt was too dry for me and that is the only reason this gets 3 stars. However my husband said he wants me to make it again. This time I'll bake it at 400 for 30 minutes and then put it in the crock pot at 250.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a hit! I did change a couple of things out of necessity. The house is full two days after Thanksgiving.! I followed the recipe exactly up until the second hour of having it in the oven. (I also used an 8 pound roast and used convection roast and lowered it 25 degrees. Then we all decided to go out shopping.
So....I quickly transferred the roast into my All Clad slow cooker with metal insert and heated the pan up with about an additional cup and a half of water. I put it on high in the slow cooker for five hours. YUM! WHat a hit. EVERYONE loves this recipe. WE served it on sandwich rolls and added the juices to the rolls. Also, some added bbq sauce to the sandwiches and those were great too! Definitely a keeper!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Had a 10 pound pork butt and a 2 day rainstorm so couldn't smoke outside. Increased olive oil and seasoning a little to get a good coverage. Cooked the 30 min in a convection oven at 400 and then lowered the heat to 225 and cooked another 6.5 hours. I cooked it in a roasting pan with a v-rack and covered the pan in foil. It was not to the point that it would have been easy to shred but it sliced beautifully and was extremely moist and flavorfull.

Leftovers will be made into cuban sandwiches and pulled pork sandwiches.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was great! Yes, I think you do need to increase the cooking time for a larger roast, and keep that bone in there. The meat up against the bone is the best part.
I think the reveiwer who made it too salty may have added Garlic SALT and Onion SALT to the creole seasoning instead of garlic and onion POWDER. That would definitely make it quite salty. A good rule of thumb is to never buy seasoning mixes that already contain salt. Read the ingredients. Buy your salt separately. It is more economical, and much easier to control the salt content when you add it yourself.
I highly recommend this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Having never been a fan of pork roast I was pleasantly surprised on how good this was, Super easy to make to! If not use to hot spicy food (like us I would cut the cayenne pepper in half, other then that this was great and i know i will cook it often.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had never made pork butt before, but it was on sale recently and I thought I'd give it a shot. This recipe was super easy to follow, and the meat was tender and delicious. I was using a much larger piece of meat, so I cut it in half to keep the same cooking time. I also added a 1/4 cup cider vinegar into the bottom of the pan - not sure if that really made a difference but I think it did give a slight tang to the meat, and roasted with the pot lid on. After I pulled the meat I mixed a portion with a ready made BBQ sauce and it was just as good as we get at local restaurants. I will definitely make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Lauren,
Mine was "butter". I think you did not lower the temp to 225 degrees. Perfect for my Christmas Eve Felize Navidad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My pork butt didnt become tender enough to pull apart. Cours mine was double the size of what was recommended also. I wonder how much time is needed for larger pork butts. I wound up finishing it in a slow cooker. turned out delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe.. and in Creole Seasoning, 1 cup only has 3 tablespoons of salt.. IF you use Emeril's -- regular Creole seasoning has NO salt..

So, i'm not sure where you messed up the translation, but for a huge roast like that, 3 table spoons is not nearly salty enough, let alone too salty.

It turned out great.. combined it with Alton's brine recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

1 cup of Creole seasoning? Insane. I thought it was going to be over the top when I read it, but trusted Emeril. My roast turned out dry and so salty we threw it away. This is my first bad experience with a recipe on Foodnetwork, but I thought I needed to review it to keep other people from trying it.

This ruined my meal and my day.