Butt In the Oven

Yep, you read that title right…Butt In the Oven–

No, No…Not the kind that is connected to your body, sills. This is the kind that is connected to a pig. Yikes, I know.

This weekend one of my dear sweet friends from High School had a wedding shower and I was in charge of making the food. Of course, I don’t mind because this is my most favorite part!

I decided to cook a Boston Butt as the main meat because I knew that everyone would enjoy it and it’s quite an easy fix–

mustard
Dry Rub
  • 1/2 Cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Paprika (For those of you who like a little spice)
  • 1 tbsp Pepper
  • 1 tbsp Salt

Mix well

Preparation:

Since I had my pork shoulder in the freezer, I got it out 3 days in advance and put it in the fridge. Then I brought it out of the fridge 1 hour before I planned to cook it so that it could reach room temperature.

  1. Set the oven temperature to 225.
  2. Rinse the pork.
  3. Pat dry with paper towels.
  4. Place in a large roasting pan that is at least 3 inches deep with the fat layer facing up. (I used the aluminum throw away pans, so I don’t have to deal with the mess.)
  5. Sprinkle dry rub all over the surface of the pork. (I like to rub the shoulder with Mustard before the dry rub so it sticks better and makes it all yummy and delicious!)
  6. Massage the rub all over the pork, so that it adheres to the surface.
  7. Insert the pork shoulder into the oven for 6-8 hours.
  8. Check the temperature to see when the center of the pork reaches 200 degrees.
  9. When you see it is at 200, turn off the oven and let the shoulder cool for 1-2 hours before removing.
  10. When the temperature reaches 170 remove from the oven.
  11. Put shoulder on a cutting board and cut off the fat layer.
  12. Pull apart the rest of the meat with two forks.
  13. Serve and enjoy!

Shoulder

Oh Boy! Doesn’t that look delicious? I’d say so myself!

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