My grandmother’s tried-and-true pork recipe yields soft, juicy, and flavorful meat. Use pulled pork in sandwiches, tacos, stews, and pasta ragu since it is so adaptable. Or prepare it in advance and keep it warm for BBQ sliders. a wonderful, affordable option to offer guests at a gathering. This is best served on a bun with enough of tangy barbecue sauce and slaw, in my opinion.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (5 pound) bone-in pork butt
- 8 cloves garlic
- 4 teaspoons kosher salt
- 1 tablespoon ground black pepper
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9×13-inch baking dish.
- Cook in the preheated oven for 30 minutes.
- Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.
- Pork butt is sometimes referred to as pork shoulder in the grocery store.
- This entire recipe can also be cooked on Low in a slow cooker for 6 to 8 hours.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 0 g |
| Protein | 29 g |
| Saturated Fat | 14 g |
| Sodium | 3403 mg |
| Sugars | 1 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Horrifying. I followed everything except I used 400 instead of 450 and 315 instead of 325. I also cooked it for one hour less and the thing turned out like a charred shriveled up piece of jerky. so much wasted time.
I really can’t believe I’m here having to tell you Ladies this, but when you add water or any liquids to a hot, glass pyrex baking casserole dish in the oven you MUST 1st heat the liquid to a low boil before pouring it into the hot dish or as you have experienced it will crack or break…. I was taught this by my grandmother’s and mother when I was like 12 and first learning to cook family recipes.
The first pan I found was glass, but I know I have a thick aluminum quarter sheet around somewhere. Here are spices scaled for a 3 lb boneless pork shoulder (aka. Boston Butt) 1 tsp onion powder 1 tsp garlic powder 1 tsp kosher salt 1/2 tsp black pepper 1/2 tsp paprika 1/2 tsp ground allspice 1/2 tsp mustard powder 1/2 tsp celery salt 1/8 tsp ground cloves 1/2 cup water
I put the pork in a 9×14 glass pan, baked at 450 degrees, poured the water in (as instructed) and bam! Broken glass everywhere. Water was not cold as I was melting some brown sugar into hot water from my tap. This was very dangerous so a glass 9 x 13 is not recommended.
Careful using a glass dish like I did… when I poured the 3/4 cup of water onto the dish after the first 30 mins my dish exploded when the water hit the hot glass.
Best Ever!!
It’s not bad but, I cut the fat off and then use a RUB on the entire pork butt, then lay the fat back on top of the butt and slow cook it a crockpot overnight for 10 hrs on low, Low and slow is the key.