It isn’t very often I don’t feel like cooking outside, especially when it comes to meat, such as ribs, steak, pork butts or chops. The smoke flavor and the satisfaction of cooking over a grill or smoker is unmatched. However, sometimes we, as mothers and wives have those Saturdays we had rather nap with the kids, do laundry, or catch up on house hold chores we have ignored for months. So, this past Saturday, was one of those for me. A while back, I scored an amazing blue speckled vintage roaster with the lid. I can’t remember exactly where, but it may have been The Store, downtown main street here in Hampton.
Anyway, I am a prepper. Before any meal, I always prep either the night before or the morning of. This saves so much time, gives you a chance to clean up the kitchen, and enhances the flavor of your food. Guaranteed, every time. Saturday morning, I boiled eggs for deviling, boiled potatoes for a loaded casserole, and thawed a bag of sweet corn on the cob we put up last year. The day before I thawed a 4 lb pork butt I bought, knowing it was a perfect portion size for our family of five. I used Mac’s Fresh Market pulled pork rub to generously rub the butt with. It sat in the fridge wrapped in plastic wrap until I got ready to cook it.
Y’all, this meat melted in your mouth, the bone slipped right out, and shredded so easily with two forks. This was a complete win!!
Ingredients:
4 lb pork butt, bone in BBQ pork rub of your choice (The Mac’s brand worked great) Whole onions cut into chunks Can of beer Cups chicken broth Garlic powder Preheat your oven to 275 degrees. Heat 3 tablespoons of oil in a cast iron skillet. When the skillet is really hot, sear the seasoned pork butt on all sides getting a good brown color. Remove from the skillet. Pour the beer and chicken broth into your roasting pan. Place the pork butt in the pan, place the onion chunks all around the pork butt, and sprinkle generously with garlic powder (over the juice and onions as well) Bake at 275 for about 4 to 5 hours, checking every couple of hours making sure you don’t need more liquid. (I never did) Cook this until the internal temp is 195-200 degrees. Let rest in the oven, turned off for about an hour. Shred with two forks and stir it all up in the juice and the onions.
You can eat this alone, or mix with BBQ sauce and serve on a bun as a sandwich. DELICIOUS! Enjoy!
