Are you looking for delicious and easy-to-make pork butt recipes that are perfect for slow cooking? Look no further! In this article, we’ll be sharing 20 mouthwatering pork butt recipes that are sure to become a staple in your household. From classic pulled pork sandwiches to international-inspired dishes like carnitas tacos and posole, these recipes will transport you on a culinary journey around the world.
Whether you’re a seasoned cook or just starting out, slow cooking is an ideal way to prepare pork butt because it allows for tender, fall-apart meat that’s packed with flavor. And with our collection of recipes, you’ll never run out of ideas for using up your slow-cooked pork butt. So grab your crock pot and let’s get started!
Slow-Cooked Pulled Pork Sandwiches
A classic comfort food recipe that’s perfect for casual gatherings or a quick weeknight dinner. Tender pulled pork, tangy barbecue sauce, and soft buns come together in a deliciously easy meal.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 cup barbecue sauce
– 4 hamburger buns
– Coleslaw or pickles (optional)
Instructions:
1. Preheat slow cooker to low.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, and salt. Rub mixture all over pork shoulder.
3. Place pork in the slow cooker and cook for 8-10 hours or overnight.
4. Shred pork with two forks into bite-sized pieces.
5. Stir in barbecue sauce until well combined.
6. Split hamburger buns in half and toast lightly.
7. Spoon pulled pork onto buns and top with coleslaw or pickles (if using).
8. Serve immediately and enjoy!
Cooking Time: 8-10 hours
Pork Butt Carnitas Tacos
Pork Butt Carnitas Tacos Recipe
Discover the rich flavors of Mexico with this recipe for Pork Butt Carnitas Tacos, a mouthwatering dish that will transport your taste buds to the heart of Latin America.
Ingredients:
– 2 pounds pork butt, boneless
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Brown the pork butt on all sides, about 5 minutes per side. Remove from heat and set aside.
4. In the same pot, add the orange and lime juices, garlic, and oregano. Stir to combine.
5. Return the pork butt to the pot and cover with a lid or foil.
6. Braise for 2-1/2 hours, or until the pork is tender and easily shredded.
7. Shred the pork with two forks and season with salt and pepper to taste.
8. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
9. Assemble tacos by placing some of the carnitas onto a warmed tortilla, and top with your desired toppings.
Cooking Time: 2 hours and 30 minutes
BBQ Pulled Pork Sliders
Get ready to sink your teeth into a mouthwatering pulled pork experience! This recipe combines the rich flavors of slow-cooked BBQ pork with soft, buttery buns and crunchy toppings.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup BBQ sauce
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
– Diced red onions
– Pickle slices
Instructions:
1. Preheat slow cooker to low heat.
2. In a small bowl, mix together BBQ sauce, brown sugar, smoked paprika, salt, and pepper.
3. Place pork shoulder in the slow cooker and spoon the BBQ mixture evenly over the top.
4. Cook for 8-10 hours or until pork is tender and easily shreds with a fork.
5. Shred pork with two forks and stir in any remaining juices from the slow cooker.
6. Split hamburger buns in half and toast on the grill or in the oven.
7. Assemble sliders by placing pulled pork onto the bun, topping with coleslaw, diced onions, and pickle slices.
Cooking Time: 8-10 hours
Pork Butt Chili Verde
This hearty chili verde recipe combines the rich flavor of pork butt with the boldness of green chilies, creating a deliciously spicy and savory dish perfect for any occasion.
Ingredients:
– 2 lbs pork butt, boneless
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh green chilies
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, brown the pork butt over medium-high heat, about 5 minutes per side.
3. Remove the pork and add the onion; cook until softened, about 5 minutes.
4. Add the garlic, green chilies, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Return the pork to the pot and add the diced tomatoes and red kidney beans. Cover and transfer to the preheated oven.
6. Braise for 2-3 hours or until the pork is tender and falls apart easily.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro, if desired.
Cooking Time: 2-3 hours
Pork Butt Ramen with Soft-Boiled Eggs
Elevate your ramen game with this hearty and comforting dish, featuring tender pork butt, soft-boiled eggs, and rich flavors.
Ingredients:
– 1 lb pork butt or shoulder, sliced into thin strips
– 2 cups ramen noodles
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 soft-boiled eggs, peeled and halved
– Scallions, thinly sliced, for garnish
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot or wok, combine chicken broth, soy sauce, sake, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add sliced pork butt to the pot and cook until tender, about 1 hour.
4. Add cooked noodles to the pot and stir to combine with the pork and broth.
5. Serve hot, topped with soft-boiled eggs and scallions.
Cooking Time: 1 hour 15 minutes
Smoked Pork Butt with Apple Cider Glaze
A classic BBQ combination gets a sweet and tangy twist with this recipe, perfect for a weekend cookout or special occasion.
Ingredients:
– 2 lbs pork butt (bone-in)
– 1 cup apple cider
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. In a small bowl, mix together apple cider, brown sugar, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Rub the mixture all over the pork butt, making sure to coat it evenly.
4. Place the pork butt in the smoker, fat side up.
5. Smoke for 8-10 hours, or until internal temperature reaches 190°F.
6. During the last 30 minutes of cooking, brush the apple cider glaze all over the pork butt.
7. Remove from heat and let rest for 15 minutes before slicing.
Cooking Time: 8-10 hours
Pork Butt and Black Bean Stew
A hearty, flavorful stew that combines the rich taste of pork butt with the creamy texture of black beans.
Ingredients:
– 2 lbs pork butt, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can diced tomatoes
– 2 cups beef broth
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat oil over medium-high. Add pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onion, garlic, bell pepper to the pot; cook until vegetables are tender, about 10 minutes.
4. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
5. Add black beans, diced tomatoes, and beef broth. Bring to a simmer.
6. Return pork to the pot and cover with a lid. Transfer to preheated oven and cook for 2-3 hours or until pork is tender.
Cooking Time: 2-3 hours
Pork Butt Posole
This hearty, comforting posole recipe is a twist on the traditional Mexican soup. Tender pork butt and hominy come together in a flavorful broth, perfect for a chilly evening or special occasion.
Ingredients:
– 2 lbs pork butt, cut into large chunks
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups chicken broth
– 1 cup hominy, rinsed and drained
– 1 tsp ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, lime wedges, and crusty bread for serving
Instructions:
1. Heat oil in a large Dutch oven or pot over medium-high heat. Brown the pork chunks, about 5 minutes. Remove from pot.
2. Add more oil if needed, then sauté onion, garlic, and bell pepper until softened, about 3 minutes.
3. Stir in diced tomatoes, cumin, salt, and pepper. Cook 1 minute.
4. Add chicken broth, hominy, and browned pork to the pot. Bring to a boil, then reduce heat and simmer for 2-3 hours or until pork is tender.
5. Serve hot, garnished with cilantro if desired. Offer lime wedges and crusty bread on the side.
Cooking Time: 2-3 hours
Pork Butt and Pineapple Skewers
Pork Butt and Pineapple Skewers Recipe
A sweet and savory twist on traditional pork skewers, this recipe combines tender pork butt with caramelized pineapple for a flavorful and visually appealing dish.
Ingredients:
– 1 lb pork butt, cut into 1-inch cubes
– 1 cup pineapple chunks
– 2 tbsp brown sugar
– 1 tsp soy sauce
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together brown sugar, soy sauce, and olive oil. Add pork cubes and toss to coat.
3. Thread pork cubes onto skewers, leaving a small space between each piece.
4. Alternate with pineapple chunks, placing 2-3 pieces on each skewer.
5. Season with salt and pepper as desired.
6. Grill for 8-10 minutes per side or until pork is cooked through, flipping occasionally.
Cooking Time: 16-20 minutes
Pork Butt Banh Mi Bowls
Elevate your mealtime with this creative twist on the classic Vietnamese sandwich, turned into a bowl! Crispy pork butt, tangy pickled vegetables, and creamy mayo come together in perfect harmony.
Ingredients:
– 2 lbs pork butt, cut into 1-inch cubes
– 1/4 cup brown sugar
– 2 tbsp fish sauce
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 cloves garlic, minced
– 2 cups pickled vegetables (such as carrots and daikon)
– 4 hamburger buns
– 1/4 cup mayonnaise
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together brown sugar, fish sauce, soy sauce, rice vinegar, cumin, smoked paprika, and garlic. Add the pork butt cubes; toss to coat.
3. Spread the pork mixture on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until tender.
4. Slice the roasted pork into thin strips.
5. Assemble the bowls by placing pork, pickled vegetables, and mayo in separate compartments of a bowl. Garnish with cilantro.
Cooking Time: 30 minutes
Pork Butt and Sweet Potato Hash
A hearty and flavorful twist on traditional hash, this recipe combines the richness of pork butt with the natural sweetness of sweet potatoes.
Ingredients:
– 1 (2-3 pound) pork butt, bone-in
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the pork butt with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat. Sear the pork butt until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
4. In the same skillet, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Arrange the sweet potato dice in a single layer in a large baking dish. Roast in the oven for 20-25 minutes, or until tender and caramelized.
6. Once the pork butt is cooked through to your desired level of doneness, let it rest before slicing.
7. Serve the sliced pork butt atop the roasted sweet potato hash.
Cooking Time: About 1 hour 15 minutes (includes time for pork butt to cook)
Pork Butt Shepherd’s Pie
This recipe is a creative take on the traditional shepherd’s pie, substituting pork butt for ground beef and adding some exciting flavors. The result is a comforting, satisfying dish that’s perfect for a weeknight dinner.
Ingredients:
– 2 lbs pork butt, browned and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup beef broth
– 2 tbsp tomato paste
– 2 tsp Worcestershire sauce
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook pork butt until browned, then add onion, garlic, peas and carrots, beef broth, tomato paste, Worcestershire sauce, and thyme. Simmer for 10 minutes.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Top with mashed potatoes and sprinkle with cheddar cheese (if using).
6. Bake for 25-30 minutes, or until the potatoes are golden brown.
Cooking Time: 35-40 minutes
Pork Butt and Cabbage Stir-Fry
A hearty and flavorful stir-fry that combines the tender goodness of pork butt with the crunch of fresh cabbage, all in one quick and easy dish.
Ingredients:
– 1 lb pork butt, sliced into thin strips
– 2 cups shredded cabbage
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: sesame seeds and chopped green onions for garnish
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the pork butt strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add the minced garlic to the pan and cook for an additional minute.
4. Add the shredded cabbage to the pan and stir-fry until it starts to soften, about 2-3 minutes.
5. Return the cooked pork butt to the pan and stir in soy sauce. Season with salt and pepper to taste.
6. Cook for an additional 1-2 minutes, until everything is well combined and heated through.
7. Serve hot, garnished with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Pork Butt and Kimchi Fried Rice
A twist on traditional fried rice, this Korean-inspired dish combines tender pork butt with spicy kimchi and savory soy sauce.
Ingredients:
– 1 cup cooked pork butt (braised or slow-cooked), diced
– 2 cups cooked white rice (preferably day-old)
– 1/4 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cooked pork butt and stir to combine with the onion mixture.
5. Push the pork mixture to one side of the pan. Crack in 1 egg and scramble it until cooked through.
6. Mix the egg into the pork mixture, then add the cooked rice to the pan. Stir-fry for about 2-3 minutes, breaking up any clumps with a spatula.
7. Add the chopped kimchi and soy sauce. Stir-fry until everything is well combined.
8. Taste and adjust seasoning as needed.
9. Transfer to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Pork Butt and Grits Casserole
A hearty, comforting casserole that combines tender pork butt with creamy grits, perfect for a cozy night in.
Ingredients:
– 2 lbs pork butt, browned and cubed
– 1 cup stone-ground grits
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, cook the pork butt over medium-high heat until browned, then set aside.
3. In a separate pot, bring the chicken broth to a boil. Gradually whisk in the grits and reduce heat to low. Cook for 20-25 minutes or until creamy.
4. Stir in the heavy cream, butter, paprika, salt, and pepper.
5. In a greased 9×13-inch baking dish, combine the cooked pork butt, grits mixture, and shredded cheddar cheese.
6. Bake for 30-35 minutes or until the casserole is hot and bubbly.
Cooking Time: 45-50 minutes
Pork Butt and Mushroom Stroganoff
A hearty and flavorful twist on the classic beef stroganoff, this pork butt and mushroom version is sure to please.
Ingredients:
– 1 lb pork butt, sliced into thin strips
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup heavy cream
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 8 oz sour cream, optional
Instructions:
1. Cook the pork strips in a skillet with oil over medium-high heat until browned, about 3-4 minutes per side.
2. Remove the pork from the skillet and set aside. Add more oil if needed, then sauté the onion and garlic until softened.
3. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
4. In a separate bowl, whisk together the beef broth, heavy cream, and Dijon mustard.
5. Pour the sauce over the pork and mushrooms in the skillet, then simmer for 10-15 minutes or until the pork is tender.
6. Season with salt and pepper to taste. Serve hot, topped with sour cream if desired.
Cooking Time: 25-30 minutes
Pork Butt and Lentil Soup
A hearty and comforting soup that combines the rich flavors of pork butt with the earthy goodness of lentils.
Ingredients:
– 2 lbs pork butt, cut into 1-inch cubes
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups brown or green lentils, rinsed and drained
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until the onion is translucent, about 3-4 minutes.
4. Add the lentils, chicken broth, diced tomatoes, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the browned pork cubes to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour or until the lentils are tender.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Pork Butt and Quinoa Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines tender pork butt with nutritious quinoa and sweet bell peppers for a hearty and satisfying meal.
Ingredients:
– 1 lb pork butt, cooked and shredded
– 1 cup quinoa, cooked
– 4 large bell peppers, any color
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
3. In a large bowl, combine cooked quinoa, pork butt, onion, garlic, diced tomatoes, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa-pork mixture, filling to the top.
5. Cover the baking dish with aluminum foil and bake for 30 minutes.
6. Remove foil and top with shredded cheddar cheese (if using). Return to oven and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: Approximately 45 minutes
Pork Butt and Collard Greens Stew
A hearty and comforting stew that’s perfect for a chilly evening, this recipe combines the rich flavor of pork butt with the earthy goodness of collard greens.
Ingredients:
– 2 lbs pork butt, cut into 1-inch cubes
– 4 cups collard greens, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup diced bell peppers for added color
Instructions:
1. Heat a large Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned, about 5 minutes.
3. Remove the pork from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent, about 5 minutes.
5. Add the collard greens, chicken broth, water, cumin, salt, and pepper to the pot. Stir to combine.
6. Return the pork cubes to the pot and bring the stew to a simmer.
7. Reduce heat to low and cook, covered, for 1 hour or until the pork is tender.
Cooking Time: 1 hour
Pork Butt and Roasted Vegetable Medley
Elevate your weeknight dinner with this flavorful and easy-to-make recipe that combines tender pork butt with a colorful medley of roasted vegetables.
Ingredients:
– 2 lbs boneless pork butt, trimmed
– 2 tbsp olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the pork butt with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork butt until browned on all sides, about 5 minutes per side.
4. Transfer the pork to a baking sheet and roast for 20-25 minutes or until tender.
5. Meanwhile, toss the chopped vegetables with salt and pepper. Spread them out in a single layer on a separate baking sheet.
6. Roast the vegetables alongside the pork butt for an additional 20-25 minutes or until tender.
Cooking Time: About 45-50 minutes total
Summary
Pork butt, also known as pork shoulder or Boston butt, is a versatile cut of meat that’s perfect for slow cooking. In this article, we’ve gathered 20 delicious and savory recipes that showcase the tender and flavorful results of slow-cooking pork butt. From classic pulled pork sandwiches to international-inspired dishes like carnitas tacos and posole, there’s something for everyone in this collection of mouth-watering recipes.
