Food Network
Home> Recipes>
Roasted Pork Butt Recipe

Roasted Pork Butt

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Labor Day Celebration

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 15

Showing 1-10 of 15

Sort by:

Newest

  • on August 08, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 17, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2009

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2009

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 13, 2009

    Flag

    This is my fave recipe for pork butt. Whenever they have it on sale at the grocery store, this is my go-to recipe! Easy and the end result is consistently good. Shred it, pile it high on a bun, put on your fave bbq sauce...doesn't get any better!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2006

    Flag

    Ends up being kinda dry and tasteless. Maybe it turns out different if you use more spicy seasoning.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.