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This Juicy Roast Pork Butt With a Crispy Bark Is Your New Sunday Obsession
Forget the grill—this oven-roasted pork butt yields insanely tender meat and that signature crispy crust. It’s the ultimate crowd-pleaser for any bash.
Rezept
Zubereitungszeit ca. 650 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 600 Minuten
Zutaten:
- 1 tablespoon Diamond kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- ½ to 1 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- one (6 1/2- to 8-pound) bone-in skinless pork butt (or pork shoulder or two 3 1/2- to 4-pound pork butts)
- Your favorite grocery store or homemade BBQ sauce, (optional)
Arbeitsschritte:
- In a small bowl, stir together the 1 tablespoon Diamond kosher salt, 1 tablespoon light brown sugar, 1 tablespoon paprika, ½ to 1 tablespoon red pepper flakes, 1 tablespoon ground cumin, and 1 tablespoon coarsely ground black pepper.
- Rub the one (6 1/2- to 8-pound) bone-in skinless pork butt all over with the spice mixture. The pork butt should be completely coated on all sides.
- If you have time, tightly wrap the pork in plastic wrap, place it on a plate, and refrigerate overnight (8 to 12 hours) to let the flavors "hold hands," as my grandmother used to say.
- Crank the oven temperature to 250°F (121°C). Place a roasting rack in a large pan.
- Place the pork butt, fat cap side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 195°F to 205°F (90°C to 96°C).By this point, the exterior should be crispy and dry. This is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 10 to 16 hours, depending on your oven and the size of your pork butt.
- Remove the pork from the oven and let the roast rest for 30 minutes on a cutting board.☞ TESTER TIP: If you’re craving super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers of heavy-duty aluminum foil, and let it rest for minutes to soften the exterior.
- Shred the roast pork butt with a couple of forks, evenly mixing the crisp, dry edges with the insanely moist, tender pork inside.☞ TESTER TIP: You may want to slather the pulled pork with barbecue sauce to impart flavor and sauciness, but I urge you to try it naked first.
