Pork Butt Review

The pork butt turned out so good!  I did mine a little differently. Since it was huge — between 10 and 11 pounds, I seasoned it with Slap Ya Mama, browned it on top of the stove, then let it cool a bit. Then I seasoned it with cumin, black and red pepper, onion powder and salt. I inserted a few cloves of garlic but not many. I’m not that much of a garlic fan. I put the lid on the pot and baked it at 500° for 2 hours (from 10 p.m. to midnight last night). Then I turned the oven off and let it sit til 6 a.m. At that point, the temp in the oven had cooled down enough that it probably wasn’t getting any more tender. It was very tender and sliced nicely but I wanted pulled pork so I put the lid back on, stuck it back in the oven at 500° for about 1-1/2 hours, turned the oven off and let it sit til I got home from knitting . . which was about 6 hours. I wasn’t at knitting for 6 hours . . but I was there 4 hours. 

Pulled Pork

It was tender and moist and pulled beautifully! It ended up being just a bit more than would fit in a one gallon zipper bag.

Pan Drippings

I saved the pan drippings. They will go in the fridge. The grease will harden and I’ll scoop it off. In a skillet, I’ll saute some onions and peppers, then mix the pan drippings, less the fat, and stir the shredded meat back into that. It will make amazing tamales.

Lunch

When I got to knitting (local coffee shop), I ate breakfast and by the time we left about 2 p.m., I was starving. I ran by Aldi but knew I had pork waiting so the first thing I did when I got home was shred a bit of pork, cut up an avocado, pour some of the guacamole salsa over the meat and I had a yummy lunch!

I kept back half that 20 pound pork butt and had planned to smoke it tomorrow but the meat came out so good roasted, I’m going to do that one tomorrow . . the exact same way!