Aged Pork Butt Recipe

Trim and prepare

Pat the pork butt dry with paper towels. Trim any excessively long fat cap or ragged edges so the piece is a uniform shape for even curing and aging. Leave a 1/4–1/2 inch fat cap to help protect and flavor the meat.

Make dry cure

In a bowl combine kosher salt, sugar and pink curing salt (if using). Mix thoroughly so the sugar and salts are evenly distributed.

Apply cure

Rub the dry cure liberally all over the pork butt, pressing it into any crevices. Use about 2/3 of the cure mixture to coat the main surfaces first, reserving the rest. Ensure all surfaces are coated, including the underside.

Wrap and weight

Place the cured pork butt in a rimmed pan or on a tray and wrap tightly with plastic wrap so no air pockets remain. Place in the coldest part of the refrigerator (ideally 34–40°F / 1–4°C). Put a small weight or a plate on top to promote even contact of the cure.

Cure time

Let the pork cure for 3 days per inch of thickness (generally 4–7 days for a 5 lb butt). Every 24 hours, unwrap, drain any liquid (purge) and rub the meat with the reserved cure. Rewrap and return to the fridge. This step both seasons the interior and helps draw out moisture for aging.

Rinse and dry

After the cure period, rinse the pork briefly under cold water to remove excess surface salt. Pat thoroughly dry with paper towels. Let sit uncovered on a rack in the refrigerator for 12–24 hours to form a tacky pellicle (this helps flavor adherence and forms an exterior crust during aging).

Prepare garlic seasoning

Combine the minced garlic, cracked black pepper, neutral oil and thyme (if using) in a small bowl. The oil will carry the garlic flavor and help it adhere to the meat. Allow to sit 10–15 minutes to mellow the raw edge of garlic.

Apply garlic and pepper crust

Rub the garlic mixture evenly over the exterior of the dried pork butt, pressing gently so the minced garlic sticks. Do not oversaturate; you want a surface paste, not a runny glaze.

Age to develop flavor

Return the pork to the refrigerator on a rack uncovered, or place in a dedicated curing fridge at 34–40°F (1–4°C) with good air circulation. Allow to age for 7–14 days depending on desired intensity — shorter for mild aged flavor, longer for deeper concentration. Check every 2–3 days for any off odors or excessive drying. If the exterior dries too hard, you may lightly reapply a thin brush of oil to prevent cracking.

Final finish with Maldon salt

Before slicing or cooking, lightly sprinkle Maldon sea salt flakes over the exterior, pressing into the garlic crust. Maldon adds a bright, flaky finish and crunchy texture. Use the 2 tablespoons as a guide; add to taste.

Serve or further cook

The aged pork butt can be: a) roasted or braised as a whole — sear exterior in a hot pan then roast at 325°F/160°C until internal temperature reaches desired doneness (about 2–3 hours depending on size); or b) thinly sliced and seared for sandwiches; or c) shredded after slow braise. Because the meat has been cured and aged (and possibly used pink salt), follow safe cooking temperatures: 145°F (63°C) for whole cuts with a rest, or cook longer for shredding for tenderness. Slice or pull and finish with additional Maldon flakes to taste.

Store wrapped and refrigerated. Properly cured and aged pork butt kept cold (below 40°F / 4°C) will keep for up to 2 weeks. For longer storage, vacuum-seal and freeze. Thaw in refrigerator before use. Discard if you detect sour or rotten odors, sliminess, or visible mold other than a thin, dry white bloom (which can be wiped off).