{"id":11928,"date":"2025-07-22T16:16:38","date_gmt":"2025-07-22T16:16:38","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=11928"},"modified":"2025-07-22T16:16:38","modified_gmt":"2025-07-22T16:16:38","slug":"oven-baked-pulled-pork-butt","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/07\/22\/oven-baked-pulled-pork-butt\/","title":{"rendered":"Oven-Baked Pulled Pork Butt"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4\u20135 lb pork butt (also called Boston butt or pork shoulder)<\/li>\n<li>2\u20133 tbsp yellow mustard (as binder)<\/li>\n<li>2 tbsp paprika<\/li>\n<li>1 tbsp ground cumin<\/li>\n<li>1 tbsp onion powder<\/li>\n<li>1 tbsp garlic powder<\/li>\n<li>1 tbsp salt<\/li>\n<li>1 tsp black pepper<\/li>\n<li>1 tbsp adobo seasoning<\/li>\n<li>2 tbsp brown sugar<\/li>\n<li>Your favorite BBQ sauce (about 1\u20131\u00bd cups)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Preheat Oven:<\/strong> Set your oven to 350\u00b0F (175\u00b0C).<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0Prepare the Pork:<\/strong> Pat the pork butt dry with paper towels. Rub all over with mustard to help the seasoning stick. In a small bowl, mix paprika, cumin, onion powder, garlic powder, salt, black pepper, adobo, and brown sugar. Coat the pork generously with the spice rub, pressing it into all sides.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a03\u00a0\u00a0\u00a0\u00a0Bake:<\/strong> Place the pork in a roasting pan or Dutch oven. Cover tightly with foil or a lid to retain moisture. Bake at 350\u00b0F for 3 to 4 hours, or until the meat is fork-tender and shreds easily.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a04\u00a0\u00a0\u00a0\u00a0Shred the Pork:<\/strong> Remove the pork from the oven and let it rest for 15\u201320 minutes.Shred the meat using two forks, discarding excess fat as needed.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a05\u00a0\u00a0\u00a0\u00a0Add BBQ Sauce:<\/strong> Mix the shredded pork with your favorite BBQ sauce. Adjust the amount to your taste. Optionally, return it to the oven uncovered for 15\u201320 minutes to caramelize the sauce slightly.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4\u20135 lb pork butt (also called Boston butt or pork shoulder) 2\u20133 tbsp yellow mustard (as binder) 2 tbsp paprika 1 tbsp ground cumin 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp salt 1 tsp black pepper 1 tbsp adobo seasoning 2 tbsp brown sugar Your favorite BBQ sauce (about 1\u20131\u00bd cups)<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[267],"class_list":["post-11928","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients: 4\u20135 lb pork butt (also called Boston butt or pork shoulder) 2\u20133 tbsp yellow mustard (as binder) 2 tbsp paprika 1 tbsp ground cumin 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp salt 1 tsp black pepper 1 tbsp adobo seasoning 2 tbsp brown sugar Your favorite BBQ sauce (about 1\u20131\u00bd cups)","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=11928"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11928\/revisions"}],"predecessor-version":[{"id":11929,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/11928\/revisions\/11929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=11928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=11928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=11928"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=11928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}