18 Delicious Pork Butt Recipes for Every Occasion

Ready to transform your pork butt into the star of the table? Whether you’re craving quick weeknight dinners, seasonal BBQ delights, or cozy comfort food, we’ve got you covered. Our roundup of 18 Delicious Pork Butt Recipes is packed with flavors to suit every occasion. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Slow Cooker Pulled Pork

Nothing says comfort food quite like tender, juicy pulled pork that practically falls apart with a fork. This slow cooker version is a game-changer for busy weeknights or lazy weekends.

Ingredients

• 3 lbs pork shoulder (also known as pork butt)
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup barbecue sauce

Instructions

1. Place the pork shoulder in the slow cooker.
2. In a medium bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Pour this mixture over the pork shoulder.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
4. Remove the pork from the slow cooker and shred it using two forks. Discard any excess fat.
5. Return the shredded pork to the slow cooker and stir in the barbecue sauce. Cook on low for an additional 30 minutes to allow the flavors to meld.

The magic of this recipe lies in the perfect balance of tangy vinegar and sweet brown sugar, creating a depth of flavor that’s irresistible. Serve it on buns with coleslaw for the ultimate sandwich experience.

Tip: For an extra smoky flavor, sear the pork shoulder in a skillet before adding it to the slow cooker.

Pork Butt Roast with Garlic and Herbs

There’s nothing quite like the aroma of a pork butt roast slow-cooked with garlic and herbs filling your kitchen. This recipe is a foolproof way to achieve tender, flavorful meat that falls apart with a fork.

Ingredients

• 1 (4 to 5-pound) pork butt roast
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon black pepper
• 1 cup chicken broth

Instructions

1. Preheat your oven to 325°F. Pat the pork butt roast dry with paper towels.
2. In a small bowl, mix together 6 cloves minced garlic, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, and 1 teaspoon black pepper to create a paste.
3. Rub the garlic and herb paste all over the pork butt roast, ensuring it’s evenly coated.
4. Place the roast in a Dutch oven or roasting pan and pour 1 cup chicken broth around it.
5. Cover with a lid or aluminum foil and bake at 325°F for 4 hours, or until the meat is tender and easily shreds with a fork.
6. Remove from the oven and let rest for 15 minutes before shredding or slicing.

The slow roasting process allows the garlic and herbs to infuse the pork with deep, aromatic flavors, while the chicken broth keeps it incredibly moist. This dish is perfect for pulling apart and serving over mashed potatoes or stuffing into tacos.

Tip: For an extra crispy exterior, remove the lid or foil during the last 30 minutes of cooking.

BBQ Pork Butt Sandwiches

Nothing says comfort like a tender, smoky BBQ pork butt sandwich, perfect for your next backyard gathering or a cozy family dinner.

Ingredients

• 1 (4 to 5-pound) pork butt
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 cup BBQ sauce, plus extra for serving
• 6 hamburger buns
• 1 cup coleslaw (optional)

Instructions

1. Preheat your oven to 300°F. Rub the pork butt with olive oil, then season all over with salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Place the pork butt in a roasting pan and cover tightly with foil. Bake for 4 hours, or until the meat is tender and easily shreds with a fork.
3. Remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks, then mix in 1 cup of BBQ sauce.
4. Toast the hamburger buns lightly if desired. Pile the shredded BBQ pork onto each bun, top with coleslaw if using, and serve with extra BBQ sauce on the side.

The slow roasting process ensures the pork is incredibly tender, while the smoky paprika and BBQ sauce combo brings a depth of flavor that’s hard to resist.

Tip: For an extra smoky flavor, try adding a teaspoon of liquid smoke to the BBQ sauce before mixing it with the pork.

Cuban Mojo Pork

Get ready to bring the vibrant flavors of Cuba to your kitchen with this succulent Mojo Pork, marinated in a citrusy garlic sauce that’s bursting with flavor.

Ingredients

• 3 lbs pork shoulder, cut into chunks
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/2 cup olive oil
• 8 cloves garlic, minced
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together 1 cup fresh orange juice, 1/2 cup fresh lime juice, 1/2 cup olive oil, 8 cloves minced garlic, 1 tbsp dried oregano, 2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the mojo marinade.
2. Add the pork shoulder chunks to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your oven to 325°F. Transfer the pork and marinade to a baking dish, cover with foil, and bake for 2.5 hours until the pork is tender and easily shreds with a fork.
4. Remove the foil and broil for an additional 5 minutes to crisp the edges of the pork.

The magic of this dish lies in the mojo marinade, which tenderizes the pork while infusing it with a bright, garlicky citrus flavor that’s irresistibly Cuban. Serve it over rice or in tacos for a meal that’s sure to impress.

Tip: For an extra flavor boost, reserve some of the marinade before adding the pork to use as a finishing sauce.

Pork Butt Carnitas

Transform your dinner routine with these succulent Pork Butt Carnitas, slow-cooked to perfection and bursting with flavor.

Ingredients

• 3 lbs pork butt, cut into 2-inch cubes
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 1/2 cup chicken broth
• 2 tbsp vegetable oil

Instructions

1. Preheat your oven to 300°F. In a large bowl, toss the pork butt cubes with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork in batches, searing each side until golden brown, about 3 minutes per side.
3. Return all pork to the pot. Add minced garlic, orange juice, lime juice, and chicken broth. Bring to a simmer, then cover and transfer to the oven.
4. Cook for 3 hours, or until the pork is tender and easily shreds with a fork. Remove the lid and increase the oven temperature to 425°F. Cook for an additional 15 minutes to crisp the edges.
5. Shred the pork directly in the pot, mixing it with the juices. Serve warm with your favorite sides.

The magic of these carnitas lies in the dual cooking method: slow-roasting for tenderness followed by a quick blast of heat for those irresistible crispy bits.

Tip: For an extra layer of flavor, toast the cumin and oregano in a dry skillet before adding them to the pork.

Smoked Pork Butt

Get ready to impress with this Smoked Pork Butt recipe, a foolproof way to achieve tender, flavorful meat that falls right off the bone.

Ingredients

• 1 (8-10 lb) pork butt
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F. While it heats, mix 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp black pepper, 1 tsp cumin, and 1/2 tsp cayenne pepper in a bowl to create the rub.
2. Apply the rub evenly all over the pork butt, pressing gently to adhere.
3. Place the pork butt in the smoker. In a small spray bottle, mix 1 cup apple cider vinegar and 1/2 cup water. Every hour, spritz the pork with the vinegar mixture to keep it moist.
4. Smoke the pork butt for about 1.5 hours per pound, or until the internal temperature reaches 195°F and the meat is tender enough to pull apart easily.
5. Remove the pork butt from the smoker and let it rest for 30 minutes before shredding.

The magic of this recipe lies in the perfect balance of sweetness and spice, with a smoky depth that only slow cooking can achieve. The apple cider vinegar spritz not only adds moisture but also a subtle tang that cuts through the richness of the pork.

Tip: For an extra layer of flavor, wrap the pork butt in aluminum foil after the first 4 hours of smoking, then continue cooking until done. This method, known as the “Texas Crutch,” helps retain moisture and speeds up cooking time.

Pork Butt Stew with Vegetables

Nothing warms the soul quite like a hearty Pork Butt Stew with Vegetables, a dish that’s as comforting as it is flavorful.

Ingredients

• 2 lbs pork butt, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced into 1/2-inch pieces
• 3 celery stalks, sliced into 1/2-inch pieces
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb potatoes, cut into 1-inch cubes
• 1 cup frozen peas

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add pork butt cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add diced onion, sliced carrots, and celery. Cook until softened, about 5 minutes. Stir in 4 minced garlic cloves and cook for 1 minute more.
3. Return the pork to the pot. Add 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
4. Add 1 lb cubed potatoes to the pot. Cover and simmer for another 30 minutes, or until potatoes are tender.
5. Stir in 1 cup frozen peas and cook for 5 minutes more. Remove bay leaves before serving.

The slow simmering melds the flavors beautifully, while the peas add a pop of color and sweetness to this rustic stew.

Tip: For an even richer flavor, try browning the pork in batches to avoid overcrowding the pot.

Honey Glazed Pork Butt

This Honey Glazed Pork Butt is a showstopper with its perfect balance of sweet and savory, making it an irresistible centerpiece for any dinner table.

Ingredients

• 1 (4 to 5-pound) pork butt
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 325°F. Place the pork butt in a large roasting pan.
2. In a small bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 2 cloves minced garlic, 1 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Pour the honey mixture over the pork butt, ensuring it’s evenly coated. Cover the pan with aluminum foil.
4. Bake for 3 hours, then remove the foil and bake for an additional 30 minutes, or until the pork is tender and the glaze is sticky and caramelized.
5. Let the pork rest for 10 minutes before slicing. Serve with the pan juices drizzled over the top.

The magic of this dish lies in the slow roasting, which transforms the honey glaze into a glossy, deeply flavorful coating that clings to every bite of the succulent pork.

Tip: For an extra layer of flavor, marinate the pork butt in the honey mixture overnight before cooking.

Pork Butt with Apple Cider Gravy

Nothing says comfort like a tender pork butt smothered in a rich apple cider gravy, a dish that brings warmth to any table.

Ingredients

• 1 (4 to 5-pound) pork butt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups apple cider
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 cup chicken broth

Instructions

1. Preheat your oven to 325°F. Season the pork butt all over with 1 teaspoon salt and 1 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the pork butt and sear on all sides until golden brown, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
4. Sprinkle 2 tablespoons all-purpose flour over the onions and stir to combine. Gradually pour in 2 cups apple cider and 1 cup chicken broth, stirring constantly to avoid lumps.
5. Return the pork butt to the pot, cover, and transfer to the oven. Cook for about 3 hours, or until the pork is fork-tender.
6. Remove the pork from the pot and let it rest. Meanwhile, skim any excess fat from the gravy and adjust seasoning if necessary. Serve the pork sliced or pulled, with the apple cider gravy poured over the top.

The magic of this dish lies in the apple cider gravy, which transforms the pork into something extraordinary with its sweet and savory depth.

Tip: For an extra layer of flavor, reduce the apple cider by half before adding it to the gravy.

Spicy Pork Butt Tacos

Get ready to spice up your taco night with these irresistible Spicy Pork Butt Tacos, packed with bold flavors and a kick of heat that’s just right.

Ingredients

• 2 lbs pork butt, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1/4 cup lime juice
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. In a large bowl, toss the pork cubes with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the pork and cook, stirring occasionally, until browned on all sides, about 5 minutes.
3. Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the skillet. Reduce heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and easily shreds with a fork.
4. While the pork cooks, warm the tortillas according to package instructions.
5. Once the pork is done, shred it directly in the skillet using two forks, mixing it with the cooking juices.
6. Serve the spicy pork on warm tortillas, topped with diced red onion, chopped cilantro, and avocado slices.

The magic of these tacos lies in the slow simmering process, which infuses the pork with a deep, smoky heat that’s perfectly balanced by the fresh toppings.

Tip: For an extra layer of flavor, char the tortillas lightly over an open flame before serving.

Pork Butt with Pineapple Salsa

This Pork Butt with Pineapple Salsa is a tropical twist on a classic, combining the richness of slow-cooked pork with the bright, tangy flavors of fresh pineapple salsa. It’s perfect for those who love a balance of sweet and savory in every bite.

Ingredients

• 1 (4-pound) pork butt
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup fresh pineapple, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon honey

Instructions

1. Preheat your oven to 325°F. Rub the pork butt with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
2. Place the pork butt in a roasting pan and cover tightly with foil. Bake for 4 hours, or until the meat is tender and easily shreds with a fork.
3. While the pork cooks, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, jalapeño, lime juice, and honey in a bowl. Stir well and refrigerate until ready to serve.
4. Once the pork is done, let it rest for 10 minutes before shredding. Serve the shredded pork topped with the chilled pineapple salsa.

The magic of this dish lies in the contrast between the succulent, slow-cooked pork and the vibrant, fresh salsa, creating a meal that’s both comforting and refreshing.

Tip: For an extra layer of flavor, try searing the pork butt in a hot skillet before baking to develop a delicious crust.

Pork Butt and Bean Chili

This Pork Butt and Bean Chili is a hearty, flavor-packed dish that’s perfect for cozying up on a chilly evening. It’s a one-pot wonder that combines tender pork with rich spices and creamy beans for a meal that’s both satisfying and simple to make.

Ingredients

• 2 lbs pork butt, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork cubes and cook until browned on all sides, about 5 minutes. Remove pork and set aside.
2. In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Return the pork to the pot. Add diced tomatoes, kidney beans, black beans, chicken broth, brown sugar, and apple cider vinegar. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until pork is tender.
6. Uncover and simmer for an additional 30 minutes to thicken the chili.

The slow simmering melds the spices beautifully with the pork and beans, creating a depth of flavor that’s hard to resist. The touch of brown sugar and vinegar adds a subtle sweetness and tang that sets this chili apart.

Tip: For an extra layer of flavor, try browning the pork in batches to ensure each piece gets a good sear.

Pork Butt with Mustard Sauce

This Pork Butt with Mustard Sauce is a hearty dish that brings a tangy twist to your dinner table, perfect for those who love a blend of savory and sharp flavors.

Ingredients

• 1 (4-pound) pork butt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 325°F. Season the pork butt all over with 1 teaspoon salt and 1 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large oven-safe pot over medium-high heat. Sear the pork butt on all sides until golden brown, about 3-4 minutes per side.
3. In a bowl, whisk together 1 cup chicken broth, 1/2 cup Dijon mustard, 1/4 cup honey, 2 tablespoons apple cider vinegar, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Pour this mixture over the pork butt in the pot.
4. Cover the pot and transfer it to the oven. Bake for about 3 hours, or until the pork is tender and easily shreds with a fork.
5. Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the mustard sauce from the pot drizzled over the top.

The magic of this dish lies in the mustard sauce’s ability to cut through the richness of the pork, creating a perfectly balanced bite every time.

Tip: For an extra layer of flavor, try adding a splash of bourbon to the mustard sauce before baking.

Pork Butt Stir Fry

This Pork Butt Stir Fry is a quick, flavorful weeknight dinner that brings a little excitement to your usual stir-fry routine.

Ingredients

• 1 lb pork butt, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork butt slices and cook until browned, about 3-4 minutes per side. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the red bell pepper and broccoli florets, cooking for 2-3 minutes until slightly softened.
3. Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Return the pork to the skillet. Pour in the 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes. Stir everything together and cook for another 2 minutes until the sauce thickens slightly and coats the ingredients.
5. Garnish with sliced green onions before serving.

The combination of honey and soy sauce creates a beautifully glossy glaze that clings to every bite, making this stir fry irresistibly sticky and sweet with a hint of heat.

Tip: For extra tenderness, marinate the pork slices in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Pork Butt with Root Vegetables

Nothing says comfort like a slow-cooked pork butt with hearty root vegetables, melding flavors into a tender, savory masterpiece.

Ingredients

• 1 (4 to 5-pound) pork butt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 4 large carrots, peeled and chopped into 2-inch pieces
• 3 parsnips, peeled and chopped into 2-inch pieces
• 2 large potatoes, peeled and chopped into 2-inch pieces
• 1 large onion, quartered
• 2 cups chicken broth

Instructions

1. Preheat your oven to 325°F. Pat the pork butt dry with paper towels, then rub it all over with olive oil.
2. In a small bowl, mix together 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Rub this seasoning mix all over the pork butt.
3. Place the pork butt in a large Dutch oven or roasting pan. Surround it with carrots, parsnips, potatoes, and onion. Pour 2 cups chicken broth around the vegetables.
4. Cover the pot with a lid or tightly with foil. Bake at 325°F for 3 to 4 hours, until the pork is fork-tender.
5. Remove the lid or foil for the last 30 minutes of cooking to let the pork brown slightly.

The magic of this dish lies in the pork’s melt-in-your-mouth texture, enriched by the sweet, earthy notes of the root vegetables. It’s a rustic yet refined centerpiece that effortlessly elevates a weeknight dinner.

Tip: For an extra layer of flavor, sear the pork butt in the Dutch oven before adding the vegetables and broth, then proceed with baking.

Pork Butt Sliders with Coleslaw

These Pork Butt Sliders with Coleslaw are the ultimate comfort food, perfect for your next gathering or a cozy night in.

Ingredients

• 2 lbs pork butt, trimmed and cut into chunks
• 1 tbsp olive oil
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 slider buns
• 2 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp celery seed

Instructions

1. Preheat your oven to 300°F. Heat olive oil in a large oven-safe pot over medium-high heat. Add pork butt and sear on all sides until browned, about 3 minutes per side.
2. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper. Pour over the pork in the pot.
3. Cover and bake for 3 hours, until the pork is tender and easily shreds with a fork.
4. While the pork cooks, make the coleslaw by combining coleslaw mix, mayonnaise, lemon juice, sugar, and celery seed in a bowl. Chill until ready to serve.
5. Shred the pork and mix with the sauce in the pot. Serve on slider buns topped with coleslaw.

The slow-cooked pork paired with the crisp, tangy coleslaw creates a slider that’s bursting with flavor and texture.

Tip: For an extra kick, add a dash of hot sauce to the barbecue sauce mixture before baking.

Pork Butt with Cherry Sauce

This Pork Butt with Cherry Sauce is a delightful twist on a classic, combining the richness of slow-cooked pork with the sweet and tangy flavors of cherry sauce. Perfect for a cozy dinner that feels a bit special.

Ingredients

• 1 (4 to 5-pound) pork butt
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cherries, pitted and halved
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 cup chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 325°F. Season the pork butt all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe pot over medium-high heat. Sear the pork butt on all sides until golden brown, about 4 minutes per side.
3. Remove the pork from the pot. Add 1 cup fresh cherries, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1/2 cup chicken broth, 1 teaspoon Dijon mustard, and 1/2 teaspoon ground cinnamon to the pot. Stir to combine.
4. Return the pork to the pot, cover, and bake for 3 to 4 hours, until the pork is tender and easily shreds with a fork.
5. Remove the pork from the pot and let it rest for 10 minutes before shredding. Meanwhile, simmer the cherry sauce over medium heat for 5 minutes to thicken slightly.
6. Serve the shredded pork topped with the cherry sauce. The contrast of the tender pork and the vibrant cherry sauce makes this dish a standout, with flavors that deepen beautifully as they cook together.

Tip: For an extra layer of flavor, add a splash of bourbon to the cherry sauce before simmering.

Pork Butt and Potato Bake

This Pork Butt and Potato Bake is the ultimate comfort food, combining tender pork and hearty potatoes in a dish that’s as easy to make as it is delicious.

Ingredients

• 2 lbs pork butt, cut into 1-inch cubes
• 4 large potatoes, peeled and cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 cup chicken broth

Instructions

1. Preheat your oven to 375°F and lightly grease a large baking dish.
2. In a large bowl, toss the pork butt, potatoes, onion, and garlic with olive oil, salt, black pepper, paprika, and dried thyme until evenly coated.
3. Transfer the mixture to the prepared baking dish and pour the chicken broth over the top.
4. Cover the dish with aluminum foil and bake for 1 hour. Then, remove the foil and bake for an additional 30 minutes, or until the pork is tender and the potatoes are golden.

The magic of this dish lies in the way the chicken broth melds with the pork and potatoes, creating a flavorful sauce that’s perfect for sopping up with bread.

Tip: For an extra crispy top, broil the dish for the last 5 minutes of cooking.

Conclusion

We hope this roundup of 18 delicious pork butt recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe is a testament to the versatility and flavor of pork butt. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!