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“A delicious pork preparation for use in tamales or served over toasted garlic buttered buns as open faced sandwiches.”
4hrs 32mins

Ingredients Nutrition

  • 2 12 lbs pork butt, bone-in, some fat
  • 1 slice onion
  • water, to braise it in
  • Marinade
  • 2 tablespoons kosher salt
  • 2 tablespoons ground honey roasted peanuts
  • 2 tablespoons cider vinegar
  • 1 tablespoon coarse ground mixed pepper
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 teaspoon ground garlic
  • 1 teaspoon dry mixed spice (see my recipe for this)
  • 1 tablespoon vegetable oil, to sear with


  1. Mix the marinade ingredients into a thick paste, adjusting liquids if necessary.
  2. Score the pork with ½ inch diamond shaped cuts ¼ inch deep. Rub marinade onto all surfaces. Refrigerate over night.
  3. Sear all sides of the pork in an oiled, oven-safe pot or cast iron skillet. Remove and insert a rack and add water to 1/3 the depth of the meat. Place onion slice on top, cover and cook at 325 degrees for 3 ½ hours.
  4. Remove from oven and pour drippings into a bowl.
  5. Reserve 1 cup for masa if you're making tamales(or a ketchup/grape jelly if you're making sandwiches) and return rest to pot, pouring it over the meat.
  6. Put back in oven, uncovered, and jack it up to 425 degrees. Cook about an hour more or until you can pull it apart with two forks.

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