I had a pork butt and wasn’t sure how to cook it. Found your recipe and quickly put it together (forgot the chili flakes and did not have fennel seeds on hand). It’s now in the oven. I’m sure my hubby will be thrilled with it!! My dog is already lifting her little head in anticipation! Thanks for sharing this yummy recipe/technique!
Guys this recipe is fantastic. I made it tonight. Did a couple of minor changes. Fresh thyme instead of rosemary, 1/2 white wine with equal part of water. Seasoned the meat with Garlic Powder, Chili Powder, Ground Mustard, and Salt, Pepper. Browned it on all side then cooked for 4 and half hours at 250. I made two sauces once it was done. One sauce that Kitchen Daddy recommends (Glaze) and I made a red wine reduction sauce; two different pots obviously. Both came out fantastic. Ya gotta make this, it's pretty amazing. Pork Butt at my grocery store is only $14.00.
Sweet mother of Christmas, I tried this recipe but I used 50/50 water/apple juice and stuffed whole garlic into the meat. I also made a lime, cilantro, garlic sauce for dipping.
Love this, I’ll probably put it in the slow cooker, normally for Christmas I do slow cooked pork but with Mexican flavours but wanted something different
Well you did a nice job here for sure. I am giving it a go. Its always nice to be detailed on the specifics of the cut of meat and time and temp when cooking. Thanks Good Man
This is the exact type of thing I want to make. I'm definitely going to make this but my only question is what does the internal temperature need to be when I pull it out of the oven in Fahrenheit? I know like a pork loin or chop needs to be at around 145 degrees. But when you make pulled pork with a pork shoulder like this is, it's supposed to be somewhere up about 195ish degrees so the collagen and muscle tissues or whatever is in there can break down. I don't want to pull it out at 145 and have it be tough as hell but moist. And I don't want to cook it to 195 and then it just completely falls apart on me. And I don't want to cook it to like 175 and have it be dry but more tender. I have no idea what the perfect temperature to pull it out at is to keep it moist and tender. Any tips or info would be super appreciated! Thanks!
Looks fabulous, we don't eat a lot of pork but I think that's about to change. Looks like this will become a favourite along with the sweet and sour pork dish you've done, had that requested a few times. Thankyou Huw. -2C and 2 inches of snow here.
How the fudge is throwing a pinch of salt on one side then washing it away with butter going season anything? P.s. use white wine or apple juice instead of water. I had a chef I hired once from England. His food was great, but he didn't season properly for my American or french guests, so I get it, but you know... Use every opportunity to inject as much flavor as you can into a dish! Cheers!
Looks delicious but I am surprised he did not de-grease the juices for the gravy. Grease is the enemy of all sauces, except when using butter as a finish.
Well I followed the recipe perfectly. Roast was so dry that I almost couldn’t eat it. It was over cooked. So disappointed. I am not a newbie when it comes to cooking. Just new to cooking this roast.
I missed the Mark, had a huge pork butt , too much to cook so I used the biggest part , for this recipe, but there was a bigger bone in than I thought... I added more potatoes carrots and onion ( roast type). Would the large bone in come out different? I’ll let you know, just doesn’t seem to look as good, wait for the taste test. THANK YOU!
@@ShadowzWorldzMC I guess I'm not a fan of this cut of pork. Way too much fat! After it baked I put it in my slow cooker with homemade bbq sauce, pulled off as much fat as I had the patience for, pulled the rest of it apart, and canned it in pint jars. I'm glad I tried it though. I'm really into experimenting with things I have done before.
You contaminated the entire portion of meat after you ate off your fork the 1st time, you them proceeded to tap the top of your meat with the fork that was in your mouth! Just an important observation. Also you didn't indicate that you cleaned your meat before roasting it.
I had a pork butt and wasn’t sure how to cook it. Found your recipe and quickly put it together (forgot the chili flakes and did not have fennel seeds on hand). It’s now in the oven. I’m sure my hubby will be thrilled with it!! My dog is already lifting her little head in anticipation! Thanks for sharing this yummy recipe/technique!
I made it, it was so delicious! My wife told me to keep that recipe, it was a big hit.
Guys this recipe is fantastic. I made it tonight. Did a couple of minor changes. Fresh thyme instead of rosemary, 1/2 white wine with equal part of water. Seasoned the meat with Garlic Powder, Chili Powder, Ground Mustard, and Salt, Pepper. Browned it on all side then cooked for 4 and half hours at 250. I made two sauces once it was done. One sauce that Kitchen Daddy recommends (Glaze) and I made a red wine reduction sauce; two different pots obviously. Both came out fantastic. Ya gotta make this, it's pretty amazing. Pork Butt at my grocery store is only $14.00.
James Miles good man! That is exactly what I want to hear. Make it your own and enjoy, thanks for sharing, cheers Huw
James Miles....I got a 7.38 lbs for 6.49!
@@niks8521 :O !!
@@niks8521ha ha. You can tell these comments are from a while ago on the prices.
Sweet mother of Christmas, I tried this recipe but I used 50/50 water/apple juice and stuffed whole garlic into the meat. I also made a lime, cilantro, garlic sauce for dipping.
I just made this and it was so good. My hubby also loved it. Thanks for the recipe!
I just watched and I'm ready to try this. I applaud your excellent presentation. Great job!
Love this, I’ll probably put it in the slow cooker, normally for Christmas I do slow cooked pork but with Mexican flavours but wanted something different
Love that you hold the platter and eat out of it! Awesome recipe! Thank you!
I think that would pretty much be what my serving size would look like 😆
Well you did a nice job here for sure. I am giving it a go. Its always nice to be detailed on the specifics of the cut of meat and time and temp when cooking. Thanks Good Man
This recipe looks awesome and SO happy not drowning in sugar!
I tried it and it was fantastic!
I'd have used apple juice for the liquid it's best mates with chilli and goes beautifully sticky when basting at the end
That's on today's menu for dinner tonight.
Many thanks buddy
I don't tend to like pork very much but this look so delicious! This recipe me so much of how my dad likes to roast meat. I'll be showing this to him!
I made it and they love it!
Looks Great!
Couldn’t find a ham for Father’s Day so I’m using your recipe for a pork but. It looks delicious so wish me luck.
What a great looking pork recipe. Cheers Huw!
Can't wait to try this. You make it looke so good.
This is the exact type of thing I want to make. I'm definitely going to make this but my only question is what does the internal temperature need to be when I pull it out of the oven in Fahrenheit? I know like a pork loin or chop needs to be at around 145 degrees. But when you make pulled pork with a pork shoulder like this is, it's supposed to be somewhere up about 195ish degrees so the collagen and muscle tissues or whatever is in there can break down.
I don't want to pull it out at 145 and have it be tough as hell but moist. And I don't want to cook it to 195 and then it just completely falls apart on me. And I don't want to cook it to like 175 and have it be dry but more tender. I have no idea what the perfect temperature to pull it out at is to keep it moist and tender. Any tips or info would be super appreciated! Thanks!
David Milner I think after 4 hours it of cooking it would be fine
Thank you great recipe will have this for dinner 👍
Half water, half white wine would be so very good, also, it would evaporate quicker.
Good plan
Kitchen Daddy Thank you!
I’m cookin one tonight it’s defrosting as we speak from butcher box good quality meats thanks
Have one in long branch nj gotta get there
Looks fabulous, we don't eat a lot of pork but I think that's about to change. Looks like this will become a favourite along with the sweet and sour pork dish you've done, had that requested a few times. Thankyou Huw. -2C and 2 inches of snow here.
Oh damn, that looks like heaven!
Cheers See
Adam LB. Well, I'm a woman, so my idea of heaven, not so much. However, a tall, dark and handsome man, in a well cut suit...oh yeah!
My first time making this piece of meat and WOW your recipe is incredible! Juicy and tasty!
At the end, you poured the remainder of the basting juice into a sauce pan; what did you do with it?
Perfect recipies
Did you add any butter left in the skillet to the baking pan.
You did yours 4-5 hrs vs 8 is that because you seared it?
Mate are you for real? This is a goddamn masterpiece.❤️👍🙌
I'm making this
we are doing this NOW! Thankyou.
Wow! 👏 👏
Oh no. No crackling.?
That piece of meat look amazing... But can I use a slow cooker instead of an oven?
Ola H yes
I did it in a crock pot last time, doing it again right now. It is awesome.
Making tonight...Thank you
During my freshmen year of high school, we watched a video in cooking class that mentioned "pork butt" and I started laughing.
Looks like a great recipe.
I like pork and fennel seeds.
Yammo...really really good-looking foooood
How the fudge is throwing a pinch of salt on one side then washing it away with butter going season anything? P.s. use white wine or apple juice instead of water. I had a chef I hired once from England. His food was great, but he didn't season properly for my American or french guests, so I get it, but you know... Use every opportunity to inject as much flavor as you can into a dish! Cheers!
Wow🤤🤤🤤💙
5:58 The face of someone rewarded for standing for 15mins basting while not eating it being tempted to.
It looks like it was overcooked , does meat taste good when it was over cooked for 3 hours?
What did you do with the veggies leftover in the tray?
did you find out?
Tks
Looks delicious but I am surprised he did not de-grease the juices for the gravy. Grease is the enemy of all sauces, except when using butter as a finish.
It’s time to get a new roasting tray.
I don't recognize that sweet potato. Must be an Australian variety.
It's even less recognizable after being steamed and braised for 4 hours. There's a reason the cooked vegetables weren't shown at all.
Thank you for clarifying that a pork butt is actually a pork shoulder 😁🙏🏻😋
🍎 📷 👌
Well I followed the recipe perfectly. Roast was so dry that I almost couldn’t eat it. It was over cooked. So disappointed. I am not a newbie when it comes to cooking. Just new to cooking this roast.
So delicious 🔥 ❤👍👍
I found your video just after having put my roast in the oven, and boy am I sad, in one sense and sad in another.
There's always next time!
Delish!!!
Um, vegetables?
I missed the Mark, had a huge pork butt , too much to cook so I used the biggest part , for this recipe, but there was a bigger bone in than I thought... I added more potatoes carrots and onion ( roast type). Would the large bone in come out different? I’ll let you know, just doesn’t seem to look as good, wait for the taste test. THANK YOU!
I'm a big gurman.
This flesh looks fantastic.
Ok! my butt is in the oven. I followed your method/recipe to the tee. Finger's crossed!
howd it go?
@@ShadowzWorldzMC I guess I'm not a fan of this cut of pork. Way too much fat! After it baked I put it in my slow cooker with homemade bbq sauce, pulled off as much fat as I had the patience for, pulled the rest of it apart, and canned it in pint jars. I'm glad I tried it though. I'm really into experimenting with things I have done before.
I had the temperature at 250f and cooked it 4 1/2 hours and it was still not cooked.
Arguments for searing it first versus just putting it in the oven?
The arm hair is fucking with me
WHAT THE FUCK DID YOU DO
I just bought a pork butt on sale 8 pounds for 6.94 I needed to know how to cook it. I think you may have added too much water
Looks delicious, although you could make someone seasick shifting your weight from side to side.
That looks good, but I like consuming human feces.
Way too much back and forth. No thanks.
Looks dry and rubbery. No thank you.
You contaminated the entire portion of meat after you ate off your fork the 1st time, you them proceeded to tap the top of your meat with the fork that was in your mouth! Just an important observation. Also you didn't indicate that you cleaned your meat before roasting it.