Delicious Butt
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Delicious Butt
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Southern Dinner Recipes
Pork Mains
Pork Shoulder Recipes
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Editorial Process
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats'
Editorial Process
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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Despite its name, pork butt is actually a cut that comes from the upper part of the pig's shoulder. Pork butt is the higher end of the foreleg, whereas the Boston butt is down on the foreleg. Both cuts are tough pieces of meat with lots of connective tissue but also with great marbling and lots of flavors. Pork butt, when it's cooked low and slow, turns so tender and succulent it can easily be shredded with a fork. Although we use a boneless cut, the choice is up to you to use a bone-in butt, as the cooking time won't be altered dramatically. What matters the most is the amount of fat on the cut, as that's what provides moisture and flavor.
The other beauty of our pork butt is that it's easy to make and feeds many. So this one dish can be the centerpiece of a meal alongside any form of potatoes, a green bean casserole, cornbread, and coleslaw. You can also use this meat in delicious sandwiches , tacos, enchiladas, nachos, sliders, or gyros if you have any leftovers.
While this recipe is deliciously seasoned, you can swap out the spices for chili powder or adobo for a Mexican-inspired flair; or for a barbecue kick, use your favorite barbecue seasoning . Once the pork is cooked, toss it with your favorite tomato-based sauce or mustard-based barbecue sauce if you'd prefer a saucier, more moist preparation. Our recipe takes around 4 hours to be completed, but the exact cook time will depend on the size of your pork butt. At a temperature of 300 to 350 F, it takes around 35 to 40 minutes per pound of initial weight.
"This was a good pork butt recipe. It’s easy to prepare and the spice rub gives it an enjoyable seasoning. Shopping was straightforward, and cleanup was minimal. The only trick to this recipe is calculating your cooking time. Take the pork butt’s weight and multiply it as directed in the recipe." — Colleen Graham
1 ( 4-pound) boneless pork butt (Boston butt or pork shoulder)
1 teaspoon freshly ground black pepper
Barbecue sauce , optional for serving
Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is.
This is a difficult question and depends on how many side dishes you're serving and if the pork butt is the main protein of your dinner. But, in general, aim to serve 1/3 to 1/2 of a pound of cooked meat per person. Also, keep in mind that when you buy the pork butt, the initial weight is far from the cooked weight as there is a loss in weight of at least 35 to 40 percent. A 10-pound uncooked butt will weigh around 6 pounds when cooked, feeding 12 to 18 people.
Once the pork is cooked, you can keep leftovers in an airtight container for up to four days. If you have too many leftovers, you can freeze the pork in resealable freezer bags for up to three months. Thaw overnight before using and use a sauce to serve it as the freezing process might dry up the meat.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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121 Ratings 5 star values: 88 4 star values: 28 3 star values: 2 2 star values: 2 1 star values: 1
121 Ratings 102 Reviews 6 Photos
Juicy Butt Steaks Renee 'Temple' Baker
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764 calories; protein 45.5g; carbohydrates 68.4g; fat 36.9g; cholesterol 161.9mg; sodium 2820.6mg. Full Nutrition
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121 Ratings 5 star values: 88 4 star values: 28 3 star values: 2 2 star values: 2 1 star values: 1
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Servings Per Recipe: 2 Calories: 764.4
niacin equivalents : 20.9mg 161 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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My mom used to make this and it is my favorite meal. The pork butts come out so tender and juicy. 'Butts' are a favorite in my family. Serve with baked or mashed potatoes and a veggie. If you like a lot of sauce then double the recipe, the sauce is fantastic.
Heat a large skillet over medium heat. Season the pork steaks on both sides with salt, pepper and garlic powder. Place in the skillet and cook until browned on each side, about 4 minutes per side.
Place sliced onions on top of the steaks in the pan. Stir together the ketchup and water in a medium bowl; pour over the steaks. Bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours. The longer you cook, the better the meat tastes.
I posted this recipe a while ago....after reading everyone's reviews we decided to try cooking this in our crock pot. I had never thought about it before and would only make this when I was home for most of the day. It really worked out well. We cooked it for about 4 hours on low and then put it on high and cooked for another 2 and a half. It was tender and delish but I think it could have been a little more tender so next time I will cook on low all day about 8 to 10 hours. Everyone really loved it...even my mom who taught me how to make this thought the crock pot was a great idea.
Ugh, the bbq sauce tasted like McDonalds and we both felt sick the next day. Way too Ketchupy.
I posted this recipe a while ago....after reading everyone's reviews we decided to try cooking this in our crock pot. I had never thought about it before and would only make this when I was home for most of the day. It really worked out well. We cooked it for about 4 hours on low and then put it on high and cooked for another 2 and a half. It was tender and delish but I think it could have been a little more tender so next time I will cook on low all day about 8 to 10 hours. Everyone really loved it...even my mom who taught me how to make this thought the crock pot was a great idea.
My husband loved this recipe. I used shoulder steaks instead of butt steaks, after 2 hours it was falling off the bones. Made cheesy mashed potatoes with it, turned out great. One of our new favorite recipes. Will definitely fix it again.
I did this in my crock pot. My husband usually doesn't like pork, but he loved this. He is part Filipino, and eats rice with everything, so I served it over a bed of jasmine rice- and I loved it too! Thanks for the recipe and everyone's great reviews that convinced me to try it!
I wanted to do something different with the pork butt steaks I had on hand. I usually just sprinkle with Season All and bake or grill. Came across this recipe. Glad I did. The steaks came out amazingly tasty. I still sprinkled with Season All, baked at 350 for about 15-20 minutes. Then covered with sliced onion and a mixture of 1 cup Sweet Baby Rays and water (did not have ketchup). I continued to bake, uncovered, for another hour or so. The meat just fell apart. The onions were so good. Next time I will slice up about 3 onions. I basted the onions and exposed steak with the sauce a couple of times. My husband could not stop raving. This is a keeper!
My husband bought the meat, so I'm not sure what kind of cut I was using, but I think it was a pork shoulder blade steak. Whatever it was, 16oz of liquid was enough to cook it in. Rather than using a cup of ketchup, I used an 8oz can of tomato sauce, and mixed in about 1T brown sugar, 1T vinegar, 1/4t cinnamon, 1/4t dry mustard, a of pinch allspice, and a pinch of cloves. (Essentially a ketchup recipe, except with tomato sauce instead of tomato paste.) I then used the can to add 8oz water, put in the onion, and let it cook away. Every half hour or so I used a pair of tongs to rotate it. About three hours later I took out the meat, removed the fat and bone, tore the pork into chunks, and served with with the sauce over gnocchi. It was tender and flavorful, and quite easy to make.
Excellent recipe! I will make again and again. I did make a couple adjustments. I do not like ketchup, so to tame the sweetness, I used 2 C ketchup, 1 C water, and 1 C strong brewed coffee. I also added minced garlic, ground red pepper, salt and pepper to the liquid before adding it to the meat. After simmering 3 hours, the meat was just as tender as promised.
This was excellent. I was a little skeptical about the ketchup, but it turned out to be just perfect. And
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