I need a recipe for pork butt roast?

Question

Anyone have one they have tried and recieved compliments on, not a copy of one found on an internet search?

Answer 1

Slow and Low Pork Butt--My recipe
The secret to good pork roast is brining, then roasting with low temp, longer cooking and moisture. And, of course, seasoning.

2-3 Quarts of apple juice
1/2 C. Kosher Salt
1/2 C. sugar
1 t. of whole cloves
1/2 t. each of nutmeg, cinnamon and mace

Bring the apple juice to a low simmer, add all other ingredients and stir until sugar and salt have dissolved.
Remove from heat and cool.

One 5 lb. pork butt or shoulder

Put the pork roast in a container that you can pour the liquid in to cover the meat, such as a deep pot. Chill overnight.

On the day of cooking, about 31/2 to 4 hours from serving time, take meat out of brine.

Heat oven to 400 degrees. Sprinkle garlic powder, salt and pepper well all over. Put roast in a dutch oven or other type of deep roaster. Add four cups of vegetable stock, cover well and put in the middle of your oven. Do not open oven again, wait 40 minutes and turn oven down to 300 degrees.
Roast for 2-21/2 hours or until internal temperature is 170 degrees.

Remove meat from dutch oven and let rest while making gravy from pan drippings. Mashed sweet potatoes and fresh green beans go well with this or, garlic mashed Yukon Gold potatoes.

Answer 2

This recipe can be used for a pork roast too. You can marinate the roast for a few hours & then apply the rub before cooking.

My friend used this recipe for a pork shoulder & I helped. It was very tasty.

Grandma's Pork Chops

2 huge pork chops
canola oil

Rub
3 tablespoons salt
1 1/2 tablespoons onion powder
1 1/2 garlic powder
1 1/2 black powder
1 teaspoon ground oregano

Marinade
2 oranges
1/2 lemon
1 tablespoons cider vinegar
1 clove garlic, minced

Adapted from Daisy Cooks!

Combine the rub ingredients in a bowl then distribute on the pork chops. Place all the marinade ingredients in a large zip-lock bag and shake until combined. Then add the pork chops, park in the refrigerator, and let sit for a day.


When you remove them, they'll look dangerously white like all those horrible pork chops you were ever forced to eat as a child. But just pat the chops down with a paper towel, trying to remove as much of the marinade as possible.


Pour some oil in a skillet and turn it to medium. Add the chops and cook for about 6-8 minutes a side depending on the thickness. Since mine were monster chops, I cook it a little longer on each side.

http://www.thepauperedchef.com/2006/11/pork_chops.html

Answer 3

I just saw this on TV yesterday and plan to try myself soon.
If I didn't see, I would not believe.
2 quarts of whole milk in roasting pan, 3 cloves of garlic, fresh sprig of rosemary and fresh basil.
Put all ingredients and 3-4 lb pork butt roast in pan, cover and
bring to just a boil on stove top and than put in oven on 325 deg uncovered until milk is gone.
The pork look like it was soooo tender and the crust around the pan of the pork juices and milk looked to be the best part.
Cook did say to use a roaster that was non-stick if possible.
Good luck!

Answer 4

2 to 2 1/2 lb. smoked boneless pork shoulder butt
2 c. water
6 whole cloves
4 whole peppercorns
1 stalk celery, cut up
1 carrot, peeled and sliced

Put all ingredients in crockpot. Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours. Drain and serve.

Answer 5

smother it with butter then rosemary salt,pepper and garlic salt then onion and put beef borth in the pan you cook it in put oven at 3250 degrees cook for 45 min to and hour

Answer 6

www.foodtv.com