"10 Hour" Pork Butt

This recipe isn't really 10 hours, however we tend to make it late at night and then let it run while we sleep so it often can be closer to 10 hours. In the end you'll have a pork butt with a burnt mustard crust, so tender it falls apart just by looking at it.

Prep: 10 mins

Cook: 20 mins + 1 hour per pound

Hardware: Cast iron pan, mixing bowl

Ingredients

Assuming you're making a 5 - 15 lbs butt use the following. However you may wish to increase the rub ingredients if you want to have a thick crust or wish to hassleback your butt and stuff it with rub.

• 2 tbs - Chopped/Powdered Garlic
• 2 tbs - Ground Rosemary
• 2 tsp - Kosher Salt
• 1 tsp - Black Pepper
• 0.25 cup - Olive Oil
• 2 tbs - Coarse Mustard

Steps

1. Mix all ingredients into a bowl

2. Place butt, fat side up, into cast iron

3. Apply rub to sides and fat top

4. Set oven to 450, cooking for 20 minutes

5. Set over to 250, cooking for 1 hr per lbs

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