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Description
Pork butt marinaded in a dry rub, slow roasted in white wine and orange juice until fork tender. Served on bulky rolls or buns.
Ingredients
US|METRIC
6 SERVINGS
- 3 lb. pork butt (boneless)
- 1 1/4 tsp. garlic powder
- 1 tsp. smoked paprika
- 2 tsp. salt (divided)
- 1 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1/2 tsp. red pepper flakes
- 1/8 tsp. cinnamon
- 1/8 tsp. allspice
- 1/2 tsp. thyme (or oregano, either one works well)
- 1/2 tsp. cumin
- 1 cup white wine (I use Casal Garcia Vinho Verde)
- 1/2 cup orange juice
- 1/8 cup red wine vinegar
- 1 bay leaf
- 6 buns (or bulky rolls)
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Directions
- Note: Prep time does not include overnight marination in the dry rub. Trim excess fat off pork. Don't take too much off—it is needed for flavoring. Cut into 1-inch cubes. Combine all of the dry spices (use only 1 1/2 tsp. salt) for the rub. Sprinkle on pork, place in a zip lock bag, and seal. Massage dry rub into pork. Refrigerate overnight.
- Preheat oven to 250 degrees F.
- Combine wine, orange juice, red wine vinegar, and 2 teaspoons salt in a bowl. Place pork and spices in a dutch oven. Pour liquid into dutch oven. Tuck in a bay leaf. Cover and bake for about 3.5 hours or until fork tender.
- Remove pork from oven. Shred using forks. Skim the top layer of fat off the pork dripping/marinade. Mix shredded pork back in the dutch oven. Serve rolls or buns.
- Visit my site at http://www.ingoodflavor.com for more recipes.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol140mg47% |
Sodium1290mg54% |
Potassium1030mg29% |
Protein42g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber<1g4% |
Sugars4g |
Vitamin A8% |
Vitamin C20% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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