Goes-With-Anything Roasted Pork Butt

1. The day before you roast, mix all dry ingredients in a large bowl and mix thoroughly.
2. Rub pork butt all over with the spice rub. Put onto a pan, pop the pan into a 13 gal plastic bag and refrigerate.
3. The day you roast, remove the pork butt from the fridge and wrapping and let sit at room temperature 2 hours.
4. Heat oven to 325°
5. Rub meat with a bit more spice rub and sit fat side up in deep roasting pan.
6. Pour water and apple cider vinegar into the pan.
7. Cover tightly with foil and roast for at least 3 ½ hours.
8. Test tenderness all over with a fork. There should be no resistance.  If there is, recover and roast, checking every 30 minutes to doneness.
9. Remove the foil and raise the oven to 450°, allowing the fat to crisp up a bit, about 15 minutes.

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.

The Chef

DeBragga's Corporate Chef - Lydia Liebchen