Goes-With-Anything Gloucester Old Spot Roasted Pork ButtRoast once, and enjoy this wonderful pork butt for days with fun, new recipes
- Prep Time 24 hours in the fridge
- Cook Time 3 ½ + hours
- Boneless Gloucester Old Spot Pork Butt
- 8T light brown sugar
- 4T each: paprika, kosher salt
- 3T each: chili powder, mustard powder, garlic powder, onion powder
- 2T each: powdered ginger, chipotle powder, coarse black pepper, ground oregano, ground thyme
- 1 cup water
- 2 cups apple cider vinegar
- The day before you roast, mix all dry ingredients in a large bowl and mix thoroughly.
- Rub pork butt all over with the spice rub. Put onto a pan, pop the pan into a 13 gal plastic bag and refrigerate.
- The day you roast, remove the pork butt from the fridge and wrapping and let sit at room temperature 2 hours.
- Heat oven to 325°
- Rub meat with a bit more spice rub and sit fat side up in deep roasting pan.
- Pour water and apple cider vinegar into the pan.
- Cover tightly with foil and roast for at least 3 ½ hours.
- Test tenderness all over with a fork. There should be no resistance. If there is, recover and roast, checking every 30 minutes to doneness.
- 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 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.