Awesomeporkbutt Food

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PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

BARBECUE PORK BUTT



Barbecue Pork Butt image

Provided by Alton Brown

Time 17h20m

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

ROASTED PORK BUTT



Roasted Pork Butt image

Provided by Food Network

Categories     main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

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.

FALL-APART-TENDER SLOW-ROAST PORK BUTT



Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  • Place the roast in a greased casserole dish with a lid.
  • Sprinkle the roast on all sides with Worcestershire sauce.
  • Let sit at room temperature for 1-1/2 hours.
  • After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  • Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
  • Pour the apple juice into the bottom of the casserole.
  • Cover tightly.
  • Preheat oven to 425 degrees F for 15 minutes.
  • Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  • Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  • Stir the salt and black pepper into the juice (do not omit the salt!).
  • Slice meat as desired.

SIMPLE SMOKED PORK BUTT



Simple Smoked Pork Butt image

I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.

Provided by France C

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 19h10m

Yield 20

Number Of Ingredients 4

1 (8 pound) pork butt, bone-in
2 tablespoons yellow mustard
⅓ cup BBQ rub
wood chips

Steps:

  • Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
  • Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
  • Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
  • Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg

AWESOME PORK ROAST



Awesome Pork Roast image

At first I was skeptical of this recipe, but now I won't make our pork roast any other way. Also makes great sandwiches.

Provided by Mom2JandA

Categories     Pork

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 -3 lbs pork roast
1 (12 ounce) can beer
1 (8 ounce) bottle Italian dressing
1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon Worcestershire sauce

Steps:

  • Place pork roast in crock pot.
  • Add dry onion soup mix.
  • Pour Italian dressing, beer and worcestershire sauce over top of roast.
  • Cover and cook on low 8 hours.
  • Roast can be shredded and put on rolls for sandwiches. Also can be a meat and potatoes meal.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

AWESOME PORK BUTT



Awesome Pork Butt image

This is a recipe that is cooked in the crockpot and smells wonderful while cooking. A bit different than your usual pot roast. A big hit with my crowd.

Provided by surprize27_gal

Categories     Pork

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 boston butt
1 large yellow onion (cut into wedges)
2 (6 ounce) jars drained whole mushrooms
2 (10 1/2 ounce) cans Campbell's Golden Mushroom soup
paul prudhomme's blackened steak seasoning

Steps:

  • Spread one can of your soup on the bottom of crockpot.
  • Rinse off your roast and pat dry.
  • Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
  • Top with onion, mushrooms and the remaining can of soup.
  • Cook on low heat for 8 to 10 hours.
  • When cook time is complete, drain off the juices and make a gravy on the stove top.
  • Serve over steamed rice. ( I like jasmine rice).
  • Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.

Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 3.6, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 2

'PRETTY FREAKING AWESOME' PULLED PORK (CROCK POT)



'Pretty Freaking Awesome' Pulled Pork (Crock Pot) image

In the search for the best pulled pork recipe there were several that I found that were appealing. I combined a couple recipes and added my own flare to make this delicious dish. The recipe is easy enough to include my kids. My 3 year old really enjoyed asking the butcher for some pork butt, while my 4 year old enjoyed applying the rub.

Provided by Splash035

Categories     Easy

Time 21h

Yield 6 serving(s)

Number Of Ingredients 11

3 -4 lbs pork butt
2 large onions
1 cup ginger ale
16 ounces barbecue sauce (I used 4 oz Famous Dave's Texas Pit and 12 oz Zarda's Original)
1 tablespoon light brown sugar
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon salt
1 teaspoon pepper
1 teaspoon dry mustard
1/4 teaspoon cayenne

Steps:

  • 1. 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator.
  • 3. Slice one onion and place in crock pot.
  • 4. Put in the butt and cover with the other onion, sliced. Pour in the ginger ale. Cover and cook on LOW for about 12 hours, turning once or twice in the process to ensure more even cooking.
  • 5. Remove the meat, strain and save the onion and 1/4-1/2 cup of the liquid.
  • 6. With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin. Most of the fat will have melted away.
  • 7. Depending on how dry the pork is in the crock pot, add 1/4-/12 cup of saved liquid to keep the pork most.
  • 8. Chop up the saved onion into tiny pieces and add back to the crock pot.
  • 9. Stir in the barbeque sauce.
  • 10. Continue to cook with the lid on for another 2-4 hours.
  • 11. Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles.

AWESOME PORK TENDERLOIN



Awesome Pork Tenderloin image

This won't heat up your kitchen. It's easy to put together and it smells terrific while it's cooking. What more can I say? I can say please don't make this...it's not so awesome! You've been warned!!

Provided by mydesigirl

Categories     Pork

Time 6h2m

Yield 3-4 serving(s)

Number Of Ingredients 3

2 -3 lbs pork tenderloin
15 ounces cranberries
1 (1 ounce) package Lipton Onion Soup Mix

Steps:

  • Put all ingredients into the crock pot and let cook on low for 6 hours. ENJOY!

Nutrition Facts : Calories 505.3, Fat 17, SaturatedFat 5.7, Cholesterol 200.1, Sodium 915.9, Carbohydrate 23, Fiber 7.2, Sugar 7.6, Protein 63.4

SMOKED PORK BUTT



Smoked Pork Butt image

We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!

Provided by Smokin' Ron

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time P1DT12h20m

Yield 16

Number Of Ingredients 3

7 pounds fresh pork butt roast
2 tablespoons ground New Mexico chile powder
4 tablespoons packed brown sugar

Steps:

  • If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
  • Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
  • In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
  • Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g

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3-Ingredient Pork Recipes for Nearly-Effortless Meals. BLT. 142. Easy Chorizo Street Tacos. 33. 5 ingredients, amazing tacos. Pigs in a Blanket. 279. Honey Mustard Pork Chops.
From allrecipes.com


SLOW-ROASTED PORK BUTT RECIPE - THE SPRUCE EATS
In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork. Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet.
From thespruceeats.com


20 BEST FOODS THAT YOU MUST CONSUME TO GET BIGGER BUTTOCKS
Grate tofu over the salads, sandwiches and curries. 6. Mushroom. Mushrooms are a befitting substitute of meat for the vegan eaters. It is a plant based protein. 100 grams of mushrooms add 3.3 grams of protein to your meal of the day. Mushrooms are not only the best foods for bigger butt, its rich in nutrients.
From healthspectra.com


WEST-AFRICAN STYLE PEANUT PORK MEAL KIT DELIVERY | GOODFOOD
Cook the rice. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the ...
From makegoodfood.ca


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