I remember my sister mentioning it a couple of years ago...and I've heard some peeps in BakeSpace braggin about it but I had nooooo idea! This shit is good! Can you guess that until today I've been a Pork Butt virgin? And now that I've discovered how wonderful it is, I plan on standing on the highest mountain and proclaiming its praises! How could I have lived all these years without it?
I talked to one of my bestest BakeSpace buds about it yesterday and got an idea of how to handle this nice piece of non-ass. I looked up a few recipes on the internet and kinda came up with something that worked for me.
Preheat your oven to about 425' degrees.
What we have is a 5 - 6 lb Pork Butt
1 tsp creole seasoning
1/2 tsp coriander
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1 tsp paprika
Combine all the seasonings and rub over the whole roast; top, bottom, sides, ends.
Put into a shallow roasting pan and cover. The pan I use is probably about as old as I am so I never cook in it without covering it with tinfoil. I don't know why exactly. But it makes me feel better.
Put into the oven and turn the heat down to 250'. Cook for several hours. I think mine cooked for about 7 hrs. If you want it to cook faster, then turn the heat to 350' instead, and cook for 4 - 5 hrs minimum. No matter what you do, the main objective is to have this meat literally falling apart. I had a hard time finding a piece that would stay on the fork for the picture.
Next stop....Carnitas!!! Ooooooh yaaaaaaaaaa!!
"Oh my god....Becky, look at her butt. Its so big"
You bet your fat ass it's big. Aint no point if it aint got you sprung!!