"Pork butt roast slowly cooked in a dutch oven until tender, moist, and shreddable"
Succulent Pork Butt Roast
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Prep time: 10mins
Cook time: 3hrs 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 pounds boneless pork butt roast
- 2 quartered yellow onions
- 6 cloves crushed garlic
- 1 cup chicken stock
- 2 tablespoons cumin
- 2 tablespoons salt
- 2 tablespoons ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1/4 cup brown sugar
Method
Step 1
Preheat oven to 350°.
Step 2
In a small mixing bowl, combine the dry ingredients: cumin, salt, ground black pepper, garlic powder, paprika, chili powder, and brown sugar. Rub the mixture onto the pork shoulder. Drizzle with olive oil.
Step 3
Heat a dutch oven on the stovetop over medium-high heat. Sear the spice-rubbed pork shoulder on each side for a total of 8-10 minutes.
Step 4
Deglaze the pan with chicken stock. Using tongs, lift up and turn the pork to coat it in the stock. Add the onion and garlic to the dutch oven. Cover and transfer to the oven. Cook for 3 1/2 hours.
Step 5
Remove from the oven and remove the lid. Once cool enough to handle, use tongs and a fork to shred the pork.