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Sunday, June 16, 2013

Brined and Oven Baked Pork Butt

Brined and Oven Baked Pork Butt by Custom Taste
So about a week ago I was looking at all of my most popular posts and one happened to be a pork recipe we did in the very beginning, so I decided it was time for another one. Since I am not the meat connoisseur  I had to ask Mr. Custom Taste what his thoughts were on doing another pork shoulder. Obviously his thoughts were "yes, right now".  We did the grocery shopping and selected a fine specimen brought it home and got to cooking. This one we did an overnight brine and it turned out delicious  We also wanted to get the flavour light and summery so the we did an herb rub. Break open the oven, it is time for roasting!


Shopping List
  • 1 Pork Shoulder (about 6 lb)
  • 1 Cup Salt
  • 1 TBSP Peppercorn
  • 1 TBSP Coriander Seed
  • 1 TBSP Bay Leaves (about 2 large, whole leaves)
  • 1/2 Gallon of Water
  • Rub
  • 1 TSP Oregano
  • 1 TSP Sage
  • 1/2 TSP Thyme
  • 1 TBSP Rosemary

Hardware
Large Pot w/ Lid
Aluminum Foil
Baking Sheet
Measuring Cup, TBSP and TSP
Meat Thermometer
Tongs
Time 18 Hours
Prep 12 Hours
Cook 6 Hours
Yield 1 awesome pork shoulder (24 servings of 4 oz)
*sorry for the poor quality pictures. My camera was not working so I had to use my phone*
Time To Get Cooking!!! 
Pour the water into the large along with the salt, peppercorn, coriander seed and bay leaf
Stir together
Carefully lower your pork shoulder into the pot as to not splash any water out of the pot
Put on the lid and set in the fridge for at least 12 hours
Brined and Oven Baked Pork Butt by Custom Taste
Busy self with awesome hobbies like; knitting, music or Arrested Development. Possibly sleep...possibly
After the 12 hours remove from fridge and let come to room temperature
Set oven to 350 degrees
Acquire your aluminum foil and baking sheet
Lay one sheet down on the baking sheet, it should fit the baking sheet
Now take two strips,  long enough to wrap and cover the pork shoulder, and lay it down like a plus sign on the baking sheet
(spread veggies now)
Carefully remove the pork shoulder from the pot (let drip), and with the fattiest side facing down, lay it in the center of the plus sign
Brined and Oven Baked Pork Butt by Custom Taste
Take half of the rub and rub into the side facing up, making sure to rub into any rolls
Brined and Oven Baked Pork Butt by Custom Taste
Once that side is covered well, flip the pork and shoulder and rub in the rub (hah!) untill it is gone
Now wrap up your pork shoulder and set in the oven for 4 hours
Busy self with reddit and pinterest
After 4 hours and unwrap
Put back into oven for an additional 2 hours
Remove after time is up and insert a thermometer into the thickest part of the meat
Brined and Oven Baked Pork Butt by Custom Taste
Make sure the reading is over 175 degrees F
If the reading is lower (which would be weird) place back in oven and check every 10 minutes until the temperature read over 175 degrees F
Once time is up remove from oven and set in an out of the way place
Let sit for about 10 minutes before serving or storing

Serving
4 oz as a side, in a sandwich or soup. (Baked Potato Soup with Pork)

Storing and Reheating
Store in container in the fridge for up to 4 days or store in the freezer for up to 3 months

Nutritional Information
Calories 192
Fat 16g
Carbs 0g
Protein 20g

Cost Information
Recipe Cost:$11.82
Cost Per Serving:$0.49

Tricks
If you wish the servings to have less fat simply trim away any fat before brining


          

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