Overnight Slow-Cooked Pork Butt

This recipe holds a special place in my heart. When I was 21 years old, I moved to Georgia for a summer to work at White Oak Pastures so I could gain more farming skills and learn about this whole regenerative farming movement. While at the farm, one of the pasture pigs had something go wrong with its back legs and could not get up. By law, if an animal can't walk into a processing plant, you can't sell it. So I asked management if I could take care of business. In the Georgia summer we processed a whole pig outside. I had never done this before and cleaned it just like a deer. Some of the other interns helped as well as the farm staff, and it became a bonding experience. After the processing, the meat was divided up with those who helped, and we enjoyed slow cooked pork every Sunday after that.

What You Need:

• 1. Pork butt/shoulder (3–5 lbs)
• 2. Heavy seasoning (pick your favorite):
  • • Kinder's pork seasoning
  • • The Blend
  • • Redmond sea salt with black pepper
  • • Whatever you like
• 3. Cast iron pan (for crisping)
• 4. Oil or butter

Instructions:

1. Take that hunk of pork and season the hell out of it

2. Really coat it good - don't hold back

3. Toss it in a pot or dutch oven with a lid

4. Oven at 200°F

5. Go to bed and forget about it

6. Pull it out the next evening

7. Should be falling apart and juicy

8. Optional: shred some and crisp it up in cast iron with oil or butter

Safety Notes:

• 1. Clean your oven before doing this — no grease buildup
• 2. Make sure your oven holds temperature properly

Notes:

• 1. Set it and forget it cooking
• 2. The fat keeps it moist all night
• 3. Perfect for pulled pork
• 4. Crisping adds great texture contrast

Easiest dinner ever, but use your head about oven safety. Most ovens handle this fine, but don't risk it if yours is acting up.