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Recipes from Chef Smith


½ c. apple cider vinegar

2 c. water

2 Tbs. light olive oil

5-6-lb. pork butt, slightly trimmed

½ c. brown sugar

2 Tbs. each seasoning for rub (cumin, paprika, garlic powder, lemon pepper, mild chili powder, salt, pepper) 

1 tsp. cayenne pepper for rub

Set oven to 350°F. Combine water and vinegar together in the roasting pan. Rub oil over entire pork shoulder and let rest for 5 minutes. Mix brown sugar, salt, paprika, lemon pepper, chili powder, black pepper, cumin, cayenne pepper, garlic powder, together in a bowl; rub over entire pork butt.  Place pork butt in the roasting pan and cover with foil. Roast pork butt for 1 hour on 350°F., then reduce temperature of the oven to 300°F. until fork-tender (5 hours). Transfer to a large pan and let rest for 10 minutes. Add 2 c. remaining cooking liquid to the resting pork butt. Using 2 Tbs. dinner forks, shred pork butt (option: You can now add your favorite sa...

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