Name: Slow Roasted Smoky Pork Butt
Prep time: 24 h
Cook time: PT-481932H31M32S
Total time: 48 h
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

Description

A tender smoky roast that you can pull apart and enjoy in tacos, tostadas, arepas, or a sandwich.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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