Give Your Man the Butt – Pulled Pork

by Pamela

Pulled Pork

Pulled Pork

Yes, I went there…I said “give your man the butt.”  You could have taken this a couple of different ways – (1) those whose minds are in the gutter, where mine occassionally wanders, went the sexual route (2) those that cook, immediately thought of pork butt and slow roasted goodness.  Either way, it makes for some fun conversations with your guy.

I’ve decided to be a bit lazy in the kitchen lately, so I was trying to come up with something that I could cook that would be easy on me, but taste really good.  Plus, I wanted to have some leftovers so I wouldn’t have to cook for a couple of days.  Voila!  Slow roasted pork butt.

First things first.  A pork butt really isn’t a butt, it actually comes from the shoulder of the pig.  The cut of meat has several names, when you go to the grocery store, but look for: pork shoulder, Boston butt, shoulder butt, or shoulder blade roast.

Words of Wisdom

Want to get your guy home from work a little earlier than usual?  Call him up and tell him you are giving him butt tonight.  Trust me, this works really well.

Back to cooking….The picture above is after cooking the roast and pulling it apart.  When the roast is done cooking, it looks like a big dark brick of meat.  But this is due to the rub on the outside of it.  The meat will just fall apart when you touch it.  I served mine with corn tortillas, tomatoes, and avocados.  You could also serve this with bbq sauce on hamburger buns.

Serves 4

Ingredients

  • 3 – 4 Pound Pork Shoulder
  • 10 Garlic Cloves (cut in half lengthwise)
  • 1/4 Generous Cup Brown Sugar
  • 3 Teaspoons Kosher Salt
  • 2 Teaspoons Paprika
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Chipotle Pepper Powder
  • 1 Teaspoon Mustard Powder
  • 1/2 Teaspoon Ground Black Pepper

Directions

In a bowl, mix all dry ingredients.

Unwrap pork shoulder and place into pan, with fat layer on top.  Using a sharp knife, score the layer of fat into a diamond pattern, then cut 20 slots, all over meat.  Insert 1/2 garlic clove into each slot.

Rub dry mixture all over pork.  Tightly cover pan with plastic wrap and refrigerate overnight.

Remove pork shoulder from refrigerator and let sit for 1 hour – to bring up to room temperature.

Preheat oven to 300 degrees Farenheit.

Remove plastic wrap from meat and cover pan with foil.

Place into center of oven and roast for 4 hours.  After 4 hours, remove foil and cook for additional 90 minutes.

Remove from oven.  Let meat sit for 15 minutes, so that juices stay in meat.  Remove pork shoulder to a platter and pull apart.

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8 comments

Alta September 14, 2009 at 8:07 am

Cute butt jokes. I LOVE a good pulled pork recipe, yum.

lululu September 12, 2009 at 1:27 pm

u cant believe that, i’ve just turned on my notebook starting to look for recipes for pulled pork cos i just bought a pork shoulder roast.
then i saw you left a comment on my blog. while i checked out yours, here it is, pulled pork recipe!!!!!!
u’ve just saved me lot of time browing, i’m so making this one!
btw, i’ve taken both ways u r suggesting here! especially the first one! haha!

Pamela September 12, 2009 at 3:59 pm

LOL – those foodie vibes work in mysterious ways! Enjoy!!!

alwayswinner786 September 12, 2009 at 10:37 am

What a delicious and easy recipe. I think this will be good substitute to get man back home…….. but your idea is also great . HA HA!
Share such great food and mischievous idea. Let enjoy us both.

eatlivetravelwrite September 12, 2009 at 4:42 am

That looks delicious and actually pretty easy effort for such a “wow factor” dish!

Pamela September 12, 2009 at 9:07 am

It really doesn’t get much easier than this and have something that tastes so delicious.

Andrea@WellnessNotes September 11, 2009 at 7:09 pm

Looks and sounds absolutely delicious! Love your butt jokes… ;)

Happy weekend! :)

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