Pork butt is heaven on earth.
HA – I said butt.
butt, butt, butt
I crack myself up. (note: I’m home alone AND in a ridiculously giddy mood – I’ve laughed at my own jokes all day.) Anyway………..some bloggers do “Word-less Wednesdays” but c’mon, we all know that I can’t be quiet for an extended period of time.
The following recipe was adapted from The Pioneer Woman.
Start with a pork butt. Or pork shoulder roast. Or butt roast. Or Heaven on Earth. Whatever it’s called…just buy it.
Remove the roast from its packaging, rinse with cold water, and pat dry.
My ingredients include an assortment of pantry staples: brown sugar, minced garlic, dark sorghum, and a yellow onion. The chipotle peppers are something new.
The chipotle peppers in adobo sauce is something I’ve never used before. The PW used them in her recipe, so I thought I’d give them a try. I purchased the smallest can I could find. I don’t like really spicy food.
I took a whole onion and sliced it in half, then removed the skin and sliced the two halves in half.
Lay the onion pieces on the bottom of a heavy-duty stock pot. The onions are like a pillow for the pork butt.
This “dry rub” is a combination of different spices I found in the spice cabinet, including chili powder, garlic powder, onion powder, paprika, and my Dad’s Holy Trinity – salt, pepper, and cayenne pepper.
The “odd” ingredient for this recipe, according to The PW, is Dr. Pepper. I use DP and other dark-colored colas (coke? pop? whatever you call it) in BBQ recipes all the time, especially when I make BBQ sauce. Plus, I like to see it fizz without spilling over the top of the pan. I’m easily entertained.
I topped the pork butt with adobo peppers and drizzled with dark sorghum molasses.
Cover and place inside a preheated 350-degree oven for 4-6 hours, depending on the size of your (pork) butt. My (pork) butt was over 7-pounds and it cooked for almost 6 hours. Once an hour, I’d flip the roast.
After five hours of cooking, I tried to pull out the roast’s bone. It was not coming out easily, so I continued to cook it. That’s the best indication of the roast being done…..when that bone comes out clean, it’s done.
Do NOT over-cook this meat. Over-cooking any meat is a sin.
What’s the point of that pitiful, pathetic, plastic cutting board? That’s embarrassing.
I used two forks to “shred” the meat and put fatty pieces, onions, and adobo peppers in the “discard” cup you see there on the side.
Turn oven to broiler, slice a kaiser roll in half and butter your buns!
hahaha – I’m laughing at my own jokes again.
Top the toasted bun with shredded butt meat.
Eat and enjoy.