Rub spice mixture into the roast on all sides. Wrap in
If desired, soak the pork butt in a brine solution for
ombined, about 2 minutes. Add pork butt to brine; refrigerate for 2
Preheat oven to 350 degrees F (175 degrees C).
Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.
Brown pork butt in its own fat.
Combine remaining ingredients; pour over meat and cover.
Simmer, turning meat 2 or 3 times, for 2 to 2 1/2 hours or until very tender.
Remove meat to platter.
Slice and serve with plain or curried rice and applesauce.
1)\tPlace the pork butt on your cutting board, fat
he oven.
Place the pork in a casserole that is
Season both sides of pork roast with your choice of dry
Heat oven to 350.
Place pork butt steaks onto a cookie sheet or into large cake pan.
Spread 1 tablespoon garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
Flip each pork butt steak over and repeat with remaining ingredients.
Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.
Heat oil in a frying pan over medium-high heat.
Quickly sear each side of the roast in the hot oil, about 1 minute each side.
Place the roast in your slow cooker, fat side up.
If using bouillon, crush the cubes.
Combine the cranberry sauce, orange marmalade, mustard, soup base/bouillon, horseradish, garlic powder, and thyme.
Spoon the sauce over the pork roast.
Cover and cook on low 8 -10 hours.
Place pork butt in a slow cooker with
ays ahead.
Roll the pork in the salt, pepper and
ix well. Rub all over pork butt. Wrap in plastic wrap and
Rub the spice mixture over pork butt, cover, and refrigerate 5 hours
cut slits all over the pork butt, inserting a piece of garlic
Place pork butt, onion, 5 cloves garlic, and
Season 6lb pork butt roast pork with season salt, pepper, garlic powder, onion powder, paprika, and pork season grinder.
Spray 9 by 13 pan, place in pork, add about 1/4 cup water.
Bake at 350* for 2 hours.
Mix 1/2 cup apricot preserves with 1 tbsp low sodium soy sauce and 2 tbsp water. Baste pork and continue cooking 1/2 hour. Baste pork again cook remaining 1/2 hour.
Mix 2 tbsp apricot preserves with 1 tbsp water. Brush pork and serve.
Rinse and pat dry roast.
Place in crock pot.
Season to taste.
Cover with 1 bottle bbq sauce.
Cover and cook on low 8-10 hours or on high 6-7 hours (until meat fork tender/ falls apart).
Carefully remove meat from crockpot- place in large baking pan; shred with two forks (removing any bone or fat).
Pour out all but one cup liquid from crockpot; return meat to crockpot.
Cover with second bottle bbq sauce,.
Mix well; re-heat if necessary.
iquid smoke.
Cut the pork butt into medium (2-3 inch
ontainer that will fit the pork butt. Refrigerate remaining dry rub.