Recipe courtesy of Kardea Brown
Slow-Roasted Pork Butt
- Level: Easy
- Total: 6 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 6 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
Ingredients
One 4-to-6 pound bone-in pork butt
2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
8 to 10 brioche buns
Directions
- Preheat the oven to 275 degrees F.
- Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
- Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.
