Mouthwatering Citrus Garlic Pork Butt
Grilling, Smoking, and Freezing: Enjoying Citrus Garlic Pork Butt All Year Round
I love cooking on the grill, especially during the fall and winter months. This Citrus Garlic Pork Butt recipe is perfect for the grill or smoker, as the smoky flavor adds a delicious depth. In this video, however, I cooked it in the oven, and the flavors still shined through beautifully. Once it was done, I cut the pork into four separate pieces and froze them for different meals. For one of those meals, I smoked a piece with applewood on the grill indirectly. It tasted as if I had cooked it entirely on the grill, but in less time. I kept it in foil, opening the top to let the smoke permeate the meat. Then, I went inside to relax for a while and came back out to find perfectly juicy, smoky meat.
Quick Brining and Overnight Marination: Enhancing the Flavor of Citrus Garlic Pork Butt
I started off with a quick reduced salt brine, which is optional but really helps to make the meat juicy and flavorful. You can brine the pork butt for a few hours or overnight, depending on your preference. I opted for a few hours in the brine and then marinated the meat with the spice mix overnight.
Remember to account for the size of your pork butt; you may need to make some extra marinade just in case. For an added burst of flavor, throw in some zest of oranges and limes. If you want a more citrusy taste, feel free to add more orange juice or lime juice. And if you're a garlic lover, go ahead and add extra garlic. Adjusting these elements will help you tailor the dish to your taste preferences.
Cooking Techniques for the Perfect Citrus Garlic Pork Butt
Once you take the pork butt out of the refrigerator, lightly salt the top. There are three easy ways to cook it to perfection:
- • Roast uncovered at a low temperature: A simple approach to ensure a tender and juicy roast.
- • Cover with foil and increase the temperature: Cover the roast with foil and increase the temperature during the last 30 minutes to an hour to get that perfect, crispy crust.
- • Start high, then lower temperature: Start at a high temperature for the first hour uncovered, then lower the heat and cover for the remainder of the time to ensure the meat is fall-apart tender.
Tip: I prefer uncovering the pork butt at the end because it gives me better control over the cooking process, preventing overcooking. No matter which method you choose, just keep a close eye during the high-temperature phase to avoid burning!
Citrus Garlic Pork Butt
Ingredients
Brine Ingredients (Optional, but recommended for tenderizing):
- 1.5 gallons 24 cups cold water
- 3/4 cup table salt
- 3/4 cup granulated sugar
- 6 garlic cloves smashed
- 3 bay leaves
Marinade Ingredients:
- 1 pork butt approximately 4-5 pounds
- 12 garlic cloves minced
- 1/2 cup lime juice about 4-5 limes
- 1/2 cup orange juice about 2 oranges
- 1/2 cup fresh parsley leaves chopped (or another herb of choice)
- 1.5 teaspoons table salt
- 2 tablespoons paprika or smoked paprika
- 1.5 teaspoons black pepper
- 1 tablespoon cumin optional
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes optional
- Zest of 1 lime
- Zest of 1 orange
Instructions
For the Brine:
- Prepare the Brine: In a large pot, combine the cold water, table salt, granulated sugar, smashed garlic cloves, and bay leaves. Stir until the salt and sugar have dissolved.
- Brine the Pork Butt: Submerge the pork butt in the brine mixture. Cover and refrigerate for 8-12 hours (or overnight). If pressed for time, you can brine for a few hours, but longer is best for maximum flavor and tenderness.
For the Marinade:
- Prepare the Marinade: In a medium bowl, combine the minced garlic, lime juice, orange juice, chopped parsley, paprika, table salt, black pepper, cumin (if using), Worcestershire sauce, olive oil, oregano, red pepper flakes, and citrus zests. Mix well to combine.
- Marinate the Pork Butt: After brining, remove the pork butt from the brine and discard the brine solution. Place the pork butt in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours for best results).
Cooking the Pork:
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Roast the Pork (Covered): Remove the pork butt from the marinade and place it in a roasting pan. Reserve the marinade for basting later. Lightly sprinkle the pork with salt. Cover the pan with aluminum foil and roast in the preheated oven for 3-4 hours, or until the pork is tender and easily shreds with a fork.
- Finish the Pork (Uncovered): After 3-4 hours, remove the aluminum foil and increase the oven temperature to 400°F (200°C). Roast the pork for an additional 20-30 minutes, or until the outside is nicely browned and slightly crispy.
- Rest and Serve: Remove the pork from the oven and let it rest for 15-20 minutes before shredding. This allows the juices to redistribute. Shred the pork using two forks and mix it with any remaining juices in the pan for added flavor.
Notes
Frequently Asked Questions
How should I store leftover pork butt?
Let leftover pork butt cool to room temperature, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze cooked pork butt?
Yes! After the pork butt has cooled, wrap it tightly in plastic wrap or foil and place it in an airtight freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the oven or microwave.
Can I reheat pork butt in the microwave?
Yes, you can reheat pork butt in the microwave. Just place the meat in a microwave-safe dish, cover it with a damp paper towel, and heat it on medium in 30-second intervals until it's heated through.
How can I tell when pork butt is fully cooked?
Pork butt is fully cooked when it reaches an internal temperature of 190°F to 200°F (88°C to 93°C). This allows the meat to become tender and fall apart easily.
What’s the best way to slice pork butt?
For the best texture, slice the pork butt against the grain. This ensures tender slices and prevents it from being too chewy.
What’s the best way to cook pork butt on the grill?
The best way to grill pork butt is using indirect heat. Cook it low and slow, around 225°F (107°C), for several hours, until it's tender. Make sure to turn it occasionally and check the internal temperature.
Resting the Meat
Once your pork butt is out of the oven or off the grill, let it rest for at least 15 to 20 minutes. This step is essential because it lets the juices redistribute, ensuring the meat stays juicy and tender. Cutting into it too early means losing all that goodness, which can result in dry pork. So, take your time and let it rest!
Versatile Serving Suggestions
Now that the pork is perfectly rested, you’ve got so many ways to serve it. Try it in tacos, mix it into baked beans for an added smokiness, pile it onto a bun for a BBQ sandwich, or serve it on its own with rice and beans for a simple yet satisfying meal.
I highly recommend giving this recipe a try. And if you’re up for more delicious homemade options, don’t miss my breakfast sausage, it’s another crowd-pleaser.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!