Pork Essentials Oven Baked Yummy Pork Butt Recipes

Steps:

• Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather your Ingredients (mise en place).
• Add all of the ingredients for the marinade to a large pot and bring up to a simmer.
• Chef's Note: Allow the liquid to simmer for 30 minutes.
• Chef's Note: You are making a spicy tea marinade.
• Remove the pot from the heat, allow to completely cool, and then strain out the solids.
• Chef's Tip: Why strain out the solids? Well, after 30 minutes of simmering the solids have given up everything they can. By straining them out, you save time trying to remove all the bits after marinating.
• Add the pork to a large bowl, or Ziploc bag, and pour in the marinade.
• Seal, and place in the refrigerator for a minimum of 12 - 14 hours. If you can go 24 hours, please do so.
• Place a rack in the middle position, and preheat the oven to 400f (205c).
• Remove the pork from the marinade, pat dry with a few paper towels, and place in a baking pan fitted with a wire rack.
• Chef's Note: Make sure the baking pan has sides to hold in all the drippings, or you're going to have one messy oven to clean up.
• Place into the preheated oven and bake until the internal temperature of the pork reaches 175 (80c), about 2 - 2.5 hours.
• Remove from the oven, and allow the pork to rest for 20 minutes.
• PLATE/PRESENT
• Slice against the grain, and serve with some yummy mash potatoes, or rice.
• Put it on a nice soft bun with some mayo, mustard, and a few pickles. So yummy.
• Keep the faith, and keep cooking.

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.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.