Our bone-in pork recipe is cooked low and slow to achieve an amazing smoky flavor and fork-tender meat. We start off with just the right blend of spices and garlic to give the pork a bold flavor. Then, for more intense flavor, we created a mirepoix (a trio of celery, carrots, and onions) that sits directly below the meat. Of course, our combination of the liquid smoke and wine is the final component to infuse the meat with an exceptional smokey aroma. Yes, there are a lot of working parts to create this dish, and, time and effort too! We’re sure that you’ll agree with us that this bone-in pork dish is well worth the end result. We would love to know if our subscribers agree. Let us know what you think right here on the blog or over on Facebook or Instagram.
After the 7-9 hours of cooking (yes, it is worth the wait!), you’ll get an incredible crusty bark on top that keeps the meat underneath juicy and moist. Just use a fork to pull apart the meat. The shredded pork is versatile and goes well with a multitude of different dishes. You can serve it on top of cheesy and toasted arepas or in the inside of a crunchy taco shell. Of course, you can always put your favorite bbq sauce on top and have it in a sandwich.
Be on the look out for a future recipe post that incorporates this delicious pork on top of tostadas that is piled high with a crunchy slaw.
Slow Roasted Smoky Pork Butt
- Total Time: 2 days
- Yield: 10–12 servings 1x
Description
A tender smoky roast that you can pull apart and enjoy in tacos, tostadas, arepas, or a sandwich.
Ingredients
- 1, 6-8 lb. bone-in pork butt
- 3 stalks celery, roughly chopped
- 4 carrots, peeled and roughly chopped
- 1 large Vidalia onion, peeled and quartered
- 1 tablespoon liquid smoke, hickory
- 1 tablespoon Pinot Grigio (white wine)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried cilantro
- 2–3 bay leaves
- 1 teaspoon onion powder
- 2 whole garlic cloves
- 2 tablespoons olive oil
Instructions
Complete the following steps 24 hours AHEAD of when you cook the meat; typically the morning before.
- Begin with a 9″x13″x3″ baking dish and place the chopped celery, carrots, onion, liquid smoke, and Pinot Grigio on the bottom so that they are evenly distributed.
- Remove pork butt out of packaging and pat dry with paper towels of excess liquid.
- Place pork butt on top of the mirepoix (celery, carrot, onions) with the fat side facing up.
- Measure out the salt, pepper, cilantro, bay leaves, and onion powder in a small bowl and set aside.
- Using a sharp knife, score the pork butt diagonally in both directions on the fat side ultimately creating a pattern of 1 inch squares (approx.) (See photo above.)
- Sprinkle on the dry rub and massage into the pork.
- Thinly slice garlic and place into the scored area on the pork.
- Cover with aluminum foil and place into the refrigerator overnight. (24 hours ahead of when you will cook the meat.)
Complete the following steps the morning of when you will cook the meat.
- Preheat oven to 225F.
- Remove pork from refrigerator, place on top of a large sheet tray, and allow to come to room temperature.
- Leave pork covered with foil and place into the oven and allow to cook for 7-9 hours or until meat easily pulls apart.
- Remove from oven and serve in a sandwich, or on top of arepas, or inside tacos shells. Look for a new recipe post coming to you next week that uses the delicious pulled pork on top of tostadas.
Notes
This recipe is a 2 day process but it is well worth the wait.
If you remove the pork from the oven and it is not falling off the bone, recover and place back in oven for additional time.
Cooked meat may be packaged and frozen up to 3 months. Thaw overnight in the refrigerator and gently warm at 225F.
- Prep Time: 24 hours
- Cook Time: 7-9 hours
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