Dales Renown Pork Butt Recipes

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.

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

Steps:

• Coat pork with molasses and let stand at room temperature for one hour.
• While waiting, mix all dry ingredients in medium bowl.
• After the hour, coat the pork with the dry rub.
• Smoke in wood smoker for 8-12 hours at 250.
• After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.

Steps:

• Preheat an oven to 325°F Season the meat with salt and pepper. Heat the oil in a 4 Qt pot over high heat and sear the meat on all sides till nicely browned. Remove the meat and set aside. Allow the pot to cool down and then sauté the onions and garlic over low heat in the same pot till the onions are translucent, about 5 minutes. Stir in the broth and heat while scraping the bottom of the pan. Stir in the liquid smoke and top it with the seared roast. Place a lid on top and bake in a preheated 325°F oven for 3 - 4 hours. DO NOT open the oven door during the first 3 hours of roasting time.
• Remove meat to a plate, cover it with a foil tent and allow it to rest for 15 minutes. Shred it with a couple of forks into fine shreds. Then return the meat to the broth in the cooker, stir well and use immediately or let it cool to room temperature. Transfer to freezer proof containers and freeze for future use or use immediately for making green chili or carnitas.
• Freezing the meat in broth allows the meat to remain tender and moist while in the frozen state, defrosting and reheating. This is an important note to adhere with freezing fresh fish as well, but use water instead of broth.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Season pork shoulder roast generously with sea salt and black pepper.
• Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
• Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
• Bake in preheated oven until completely tender, 3 to 4 hours.
• Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.