Photo: Roasted Pork Butt Recipe
Ingredients
- 1 (5-pound) pork shoulder, bone-in ,untrimmed and not tied
- Salt
- Freshly ground black pepper
- 1 cup Creole seasoning
- 1/2 cup olive oil
Directions
Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.
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By sarahjewelmitch...
San Jose, CA
on November 29, 2012
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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.
By laurajosan
Moon Township, PA
on November 24, 2012
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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!!
By love2ck
Houston
on August 08, 2010
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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.
Read all 17 reviews