Dutch Oven Pork Butt (2 lb)

Prep Time: 10 minutes

Cooking Time: 3.5 – 4 hours (with searing & oven)

Serves: 6-8

Dry Rub

• 1 tbsp brown sugar

• 1 tsp smoked paprika

• 1 tsp kosher salt

• 1 tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp chili powder

• Note: add ½ measurement per extra lb of meat if cooking more than 2 lbs

  • Example: if cooking 3 lbs of meat, use 1½ tbsp of brown sugar, 1 ½ tsp paprika, etc)

Ingredients

• 2 lb pork butt (aka pork shoulder)

• ¾ - 1 cup chicken broth

• 1 tbsp olive oil

Instructions

Preheat oven to 300°F (150°C)

Season the pork:

1. Mix the dry rub ingredients

2. Pat the pork dry with paper towels

3. Rub the spice mix all over the pork

Sear:

1. Heat 1 tbsp oil in the Dutch oven over medium-high heat

2. Sear the pork butt for 2–3 min per side until browned

3. Remove pork and set aside.

Deglaze and add broth:

1. Pour in chicken broth to deglaze the bottom, scraping up brown bits.

Cook:

1. Return pork to the Dutch oven

2. Cover tightly with the lid

3. Bake at 300°F for 3 to 3.5 hours, or until internal temp reaches 190–205°F

4. Remove the lid for the last 30–45 minutes to brown the top

5. Let the pork rest 15–20 minutes, then shred or slice