Oven Roasted Pork Butt with Apple Slaw

I love good BBQ.


To me the best part of any barbequed meat is the crusty bark on the outside. That is true heaven. One of my favorite things about where we lived in downtown Denver was the killer BBQ joint that was only a 5 minute walk from our apartment. The hubs and I would go there when we wanted something cheap, quick, and delicious. I used to laugh and tell him that only that restaurant could make me want BBQ at 7:00 in the morning.

Our favorite was their rib tips. Perfectly smoked and utterly delicious little bits of meat. Add a side of their cheesy hashbrown casserole and I’d be in hog heaven. Literally.

I believe that the perfect roasted pork butt all lies in the spice rub. You have to make sure that you get a good punch of flavor in there so you have a tasty bark, but you’ve also gotta balance that with sweetness so you get a caramelization on the outside of the meat that crisps up nice as it roasts. I tried to keep that balance when creating this recipe, and I was really pleased with the results.

I will warn you, this recipe makes a LOT of pork haha! My husband and I ate on it for at least 3-4 days and still didn’t finish it all, but it was delicious. He said it even got better as the days went by, especially the slaw! This is perfect for your summer BBQ! Let it work its magic in the oven as you enjoy the beautiful weather outside!!


Oven Roasted Pork Butt with Apple Slaw

Oven Roasted Pork Butt with Apple Slaw



For the pork:
  • Mix brown sugar and spices in a small bowl. Reserve half of the spice mixture to mix with the beer for the braising liquids. Preheat oven to 325 degrees. Coat pork butt liberally with spice mixture, and let sit for 10 minutes before searing the meat in a hot skillet. While searing the meat mix the beer with the spice mixture. Once you have seared the meat place in your baking pan, and use the liquid mixture to deglaze the pan. Then pour the liquid over the pork before putting the meat in the oven. Bake uncovered at 325 for 3 ½ hours. Every 30-40 minutes baste the meat with the juices in the bottom of the pan.
  • For the apple slaw:
  • Chop the cabbage and julienne the apples, mix together with the juice and zest of the lemon. Place the rest of the ingredients in a personal blender cup ( I used my Ninja blender cup) or use an immersion blender and blend the ingredients until mixed completely. Pour dressing over the cabbage and apple mixture and mix thoroughly. Store in an airtight container until ready to serve.
  • How to serve:
  • I served this up as sandwiches, however, you could easily eat the meat topped with some sauce and have the slaw as a side.
  • For my sandwiches I whipped up a simple BBQ sauce using some ingredients I had in the fridge, you could also just use your favorite store bought BBQ sauce. I topped the sandwiches with some muenster cheese and toasted the top bun and melted the cheese under the broiler. Then topped the sandwiches with the apple slaw. Perfection!
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