Roasted Pork Butt
- Yield: about 3 pounds of meat
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 325
- Total Fat
- 26
- Saturated Fat
- 8
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 19
- Cholesterol
- 75
- Sodium
- 357
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.