Dales Renown Pork Butt Recipes

SLOW-ROASTED PORK BUTT

Steps:

• 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.

DALE'S RENOWN PORK BUTT

Steps:

• Coat pork with molasses and let stand at room temperature for one hour.
• While waiting, mix all dry ingredients in medium bowl.
• After the hour, coat the pork with the dry rub.
• Smoke in wood smoker for 8-12 hours at 250.
• After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.

BARBECUE PORK BUTT

Steps:

• Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
• Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
• Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
• Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.