Best 4 Dales Renown Pork Butt Recipes
Unleash the savory flavors of Dales Renown Pork Butt with our specially curated guide to the best recipes. This flavorful cut of meat is known for its rich and succulent texture, inviting home cooks and barbecue enthusiasts alike to create mouthwatering dishes. Whether you prefer slow-cooking, grilling, or baking, discover a diverse range of recipes that showcase the versatility of Dales Renown Pork Butt. From classic pulled pork sandwiches and tender roasts to innovative tacos and stews, let this article be your culinary compass as you navigate the world of delectable pork butt creations.
Here are our top 4 tried and tested recipes!
DALE'S RENOWN PORK BUTT
Make and share this Dale's Renown Pork Butt recipe from Food.com.
Provided by Connie Maple
Categories Pork
Time 16h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
OINK-OINK PORK BUTT
Make and share this Oink-Oink Pork Butt recipe from Food.com.
Provided by DoryJean54
Categories Pork
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Rinse pork butt and pat dry.
- Sprinkle with salt & pepper,douse with worcestershire sauce.
- Pour apple juice over.
- Rub with Cajun seasoning.
- Once well seasoned,coat with light brown sugar, slap that butt!
- Heat oven to 450*, bake for 1 hour.
- Reduce oven to 200* and bake for 4-6 hours.
- Check, bake until meat falls off the bone.
Nutrition Facts : Calories 691.6, Fat 40, SaturatedFat 13.9, Cholesterol 168.4, Sodium 477.8, Carbohydrate 32.1, Sugar 29.9, Protein 47.9
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Pulled Pork
Time 3h35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
SIMPLE SMOKED PORK BUTT
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 Pulled Pork
Time 19h10m
Yield 20
Number Of Ingredients 4
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
Tips
- Choose the right pork butt: Look for a pork butt that is at least 6 pounds, with a good amount of marbling. - Season the pork butt generously: Use a rub that includes salt, pepper, garlic powder, onion powder, and paprika. You can also add other spices, such as cumin, oregano, or chili powder. - Cook the pork butt slowly: Cook the pork butt at a low temperature (225-250 degrees Fahrenheit) for at least 8 hours, or until the internal temperature reaches 200 degrees Fahrenheit. - Baste the pork butt regularly: Every hour or so, baste the pork butt with the cooking juices to keep it moist. - Let the pork butt rest before serving: After the pork butt is cooked, let it rest for at least 30 minutes before serving. This will help the juices redistribute throughout the meat. ###Conclusion
Dale's Renown Pork Butt is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can create a pork butt that is tender, flavorful, and juicy. So next time you're looking for a hearty and satisfying meal, give Dale's Renown Pork Butt a try!
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