Aged Pork Butt (salt & Garlic) Recipe
Tender, flavorful upper shoulder, aged for extra depth and richness
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Ingredients
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Pork and Aging Cure
Garlic & Seasoning
Roasting & Finishing
Method
Pork and Aging Cure
- 1
Trim and weigh
Trim any large, flappy pieces of skin or excess silver skin from the pork butt, leaving a thin fat cap. Weigh the trimmed pork to confirm cure ratios; this recipe is sized for a 4–6 lb roast.
- 2
Prepare dry cure
In a bowl, combine kosher salt and granulated sugar. If using pink curing salt, add it now and mix thoroughly until uniform.
- 3
- 4
Aging (dry-curing) in refrigerator
Refrigerate uncovered or loosely covered to allow airflow, ideally at 36–40°F (2–4°C). Let the pork age for 3–7 days for extra depth: turn the roast every 24 hours, drain any accumulated liquid, and re-seat the pork on a clean board or tray. For a stronger aged flavor, age up to 10 days, but monitor for odors and excessive dryness. If you used pink curing salt, limit aging to 7 days.
- 5
Rinse and rest
After aging, rinse the cure off thoroughly under cold running water, removing all salt and sugar residue. Pat the pork dry with paper towels and let it air-dry in the refrigerator on a rack for 1–4 hours to form a tacky pellicle (this helps the garlic rub adhere and improves browning).
Garlic & Seasoning
- 6
Prepare garlic paste
Combine the minced garlic, coarse black pepper, chopped thyme, neutral oil, and smoked paprika (if using) in a bowl. Mash together with the back of a spoon to form a loose paste. Let sit 5–10 minutes to bloom flavors.
- 7
Apply garlic rub
Evenly coat the entire surface of the dried pork butt with the garlic-thyme paste, pressing it into the fat cap and any crevices. Allow the dressed roast to rest at cool room temperature for 30–45 minutes while you preheat the oven (or up to 2 hours in the refrigerator if not roasting immediately).
Roasting & Finishing
- 8
Preheat oven and prepare pan
Preheat oven to 300°F (150°C). Place a roasting rack in a shallow roasting pan and add the stock and apple cider vinegar to the pan (not on the roast) to create a moist environment and collect pan juices.
- 9
Sear (optional)
For deeper color, heat 1–2 tablespoons neutral oil in a heavy skillet over medium-high heat. Sear the pork butt fat-side down, then on the sides, 2–3 minutes per side until golden brown. Transfer to the roasting rack.
- 10
- 11
Rest
When target temperature is reached, remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes to allow juices to redistribute.
- 12
Finish and serve
Skim fat from the pan juices, then whisk or reduce over medium heat briefly to concentrate flavor. Slice or pull the pork as desired. Spoon pan jus over the meat, garnish with chopped fresh parsley, and serve. Adjust seasoning to taste (a light sprinkle of flaky sea salt or cracked black pepper if needed).