Slow Roast Pork Butt with Carolina Gold BBQ Sauce
Enjoy the Sweet, tangy and smoky Carolina Gold BBQ sauce on slow roasted pork butt, adding a simple spice rub to pork butt brings out the flavor in this succulent, fork tender recipe.
Active Time: 10 minutes
Total Time: 4 hours 10 minutes
4 lbs pork butt, at room temperature
1 tsp kosher salt
1 tsp black pepper, course ground
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried thyme
12oz/1 bottle S&F Carolina Gold BBQ sauce
Mixing bowl, small
Large, cast iron or heavy sauté pan
Roasting or baking pan, optional if using a sauté pan
- Preheat oven to 325F. Fabricate pork by trimming off some of the fat, if necessary.
- Pro Tip – there is plenty of intramuscular fat in pork shoulder, trimming surface fat off will not affect flavor or texture.
- In the mixing bowl add the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Liberally rub the mixture all over the pork.
- On high heat, heat a sauté pan or skillet. Next, 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. Or if using a sauté pan, transfer the pork to a roasting or baking pan.
- Tightly cover the pork with aluminum foil and place the skillet in the oven and roast for 3 hours.
- Pro Tip, for precautionary easy clean up use a baking tray under covered pork. In case some of the juices bubble over during cooking.
- After 3 hours, remove and discard the foil. Place in oven and continue roasting for another hour, or until the roast is pull-apart tender and the internal temperature is around 145 F.
- Remove, let cool for a few minutes and then shred using 2 forks.
- Toss pork with 1/2 bottle of barbecue sauce and serve remaining on the side for dipping or topping.