Get ready to transform your kitchen into a Tex-Mex flavor paradise with the most mouthwatering, fall-apart tender Chili Rubbed Pork Butt that will have your guests begging for seconds! This isn't just another pulled pork recipe - this is a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. With a perfect blend of spices and a slow-cooking technique that guarantees maximum flavor and incredible tenderness, this dish is about to become your new go-to recipe for impressive and delicious meals.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Tex-Mex
Serves: 8 servings
Ingredients
- 4 lbs pork butt
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt to taste
Instructions
- Remove the pork butt from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a small mixing bowl, combine chili powder, cumin, garlic powder, onion powder, and salt to create a dry rub. Mix thoroughly to blend the spices evenly.
- Pat the pork butt dry with paper towels to remove excess moisture, which helps the spice rub adhere better to the meat.
- Generously coat the entire surface of the pork butt with the prepared spice rub, massaging the mixture into the meat to ensure complete coverage.
- Preheat a slow cooker or large Dutch oven to low heat (approximately 225-250°F).
- Place the seasoned pork butt into the slow cooker or Dutch oven, fat side up, to help keep the meat moist during the long cooking process.
- Cover and cook on low heat for 8 hours, or until the meat is extremely tender and easily pulls apart with a fork.
- Once cooking is complete, remove the pork from the cooking vessel and let it rest for 15-20 minutes to allow the juices to redistribute.
- Using two forks, shred the pork, discarding any large pieces of fat.
- Serve hot with your favorite sides such as tortillas, rice, or in tacos. Optional: drizzle with cooking juices for extra flavor.
Tips
- Temperature Matters: Always bring your pork butt to room temperature before cooking to ensure even heat distribution and more consistent results.
- Spice Rub Technique: When applying the spice rub, use your hands to massage the spices deeply into the meat, creating a flavorful crust that will enhance the overall taste.
- Fat Side Up: Cooking the pork with the fat side facing upward helps keep the meat moist and adds extra flavor during the slow-cooking process.
- Patience is Key: Low and slow is the secret to incredibly tender pulled pork. Resist the urge to increase the temperature, as slow cooking breaks down the tough connective tissues.
- Rest Time: Always let the meat rest after cooking to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
- Storage Tip: This pulled pork freezes beautifully for up to 3 months, making it a perfect make-ahead meal for busy weeknights or meal prep.
- Serving Suggestion: For added texture and freshness, serve with quick pickled onions or a zesty citrus slaw to complement the rich, spicy pork.
Nutrition Facts
Calories: 266kcal
Carbohydrates: 4g
Protein: 26g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 75mg
