Goes-With-Anything Roasted Pork Butt

Goes-With-Anything Roasted Pork Butt

Roast once, and enjoy this wonderful pork butt for days with fun, new recipes
  • Prep Time 5 minutes
  • Cook Time 4-7 hours, mostly unattended


  • Boneless Gloucester Old Spot Pork Butt
  • 1 T Kosher Salt
  • 1 T Freshly Ground Pepper
  • 1 Cup Kishibori Shoyu
  • 2 Cups Apple Juice
  • 3 T each Garlic Powder, Onion Powder, Smoked Paprika
  • 5 Cups Light Brown Sugar


Heat oven to 400°

  1. Let pork sit out unwrapped for at least 30 minutes to bring to room temperature.
  2. Rinse and pat dry.
  3. Sit fat side up on a rack in a large roasting pan
  4. Mix Shoyu and Apple Juice and rub all over the meat
  5. Rub all over with all spices
  6. Coat with brown sugar, patting firmly over roast.

Bake uncovered for 1 hour, checking to make sure fat is not burning.  If it is getting toasty, cover loosely with foil.

Reduce oven to 225 and roast another 4-6 hours

Your roast is ready when a fork goes in easily and a twist makes the meat fall apart.

Let sit under tented foil for 15 minutes before serving.


Here’s a great recipe for Apple & Bacon Slaw that’s a perfect go-with:

6 cups shredded cabbage or ‘slaw mix’

6 bacon strips, crispy and diced into 1” pieces

2 Granny Smith apples, peeled cored and chopped

½ cup mayo

1T apple cider vinegar

1T shoyu

1t spicy brown mustard (Gulden’s is fine)

4t dark brown sugar

2T Italian parsley, chopped finely

S&P if needed

Mix the cabbage. bacon, apples in a large bowl.

In a large jar or small bowl, add the remaining ingredients and mix together well.

Pour over cabbage mix, toss completely.

Chill, or not – and use as a side dish, or as a topper on a pulled pork sub.

DeBragga Chef - Lydia Liebchen
The Chef
DeBragga Chef - Lydia Liebchen