Mouthwatering Citrus Garlic Pork Butt
This delightful dish is perfect whether you’re grilling or using the oven. The combination of citrus and garlic gives the pork butt a juicy and flavorful taste that shines in various meals. It's easy to make and versatile, making it ideal for meal prep—you can section off portions to freeze and enjoy later. Whether you’re serving it fresh or saving it for future dishes, this citrus garlic pork butt is sure to be a hit!
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: Achieving the Perfect Citrus Garlic Pork Butt
After you take the pork butt out of the refrigerator, lightly salt the top. There are three ways to cook it:
Roast uncovered at a low temperature.
Cover with foil and then increase the temperature during the last 30 minutes to an hour to develop a nice crust.
Start at a high temperature for the first hour, uncovered, then lower the temperature and cover for the remainder of the cooking time until the meat is fall-apart tender.
I prefer uncovering at the end because it gives me better control over the cooking process and prevents overcooking. No matter which method you choose, be sure to keep an eye on it during the high-temperature phase to avoid burning.
Resting the Meat and Versatile Serving Suggestions
Be sure to let the meat rest after removing it from the oven or grill, covering it to retain its juices. This dish is incredibly versatile—enjoy it in tacos, add it to baked beans, make BBQ sandwiches, or serve it as a standalone meat with rice and beans. I hope you give this recipe a try and explore other favorites, like my homemade breakfast sausage.