Grilled Spiced Pork Butt

Overview

I have roasted pork loin Pork Loin before, and it felt a bit woody. I accidentally bought a piece of pork butt Pork Butt. It was very soft and tender after roasting. If I buy pork for roasting in the future, I will choose pork butt. This time I changed the previous style and marinated it with our Chinese five-spice powder. It was fragrant while roasting. After roasting, the kitchen was filled with aroma and the meat was tender and juicy.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• brandy
• five spice powder
• pork butt
• garlic salt
• onion salt

Ingredients

Steps

1. 1 Wash the meat, drain the water with kitchen paper, and insert ice into the holes on both sides of the meat to allow the meat to absorb the flavor better;

   

2. 2 Add all the seasonings into the bowl with the meat, stir evenly with your hands, and then massage the meat;

   

3. 3 Wrap it in a tight bag and put it in the refrigerator for two days to give the meat time to absorb the flavor;

   

4. 4 Use cotton rope to tie the meat horizontally four to five times. The purpose is to keep the meat from falling apart. It will be relatively complete when cut after roasting and to maintain the moisture inside;

   

5. 5 Preheat the oven to 450°F for 5 minutes and place the skewered meat into the baking pan;

   

6. 6 Wrap the surface with tin foil to avoid excessive water loss;

   

7. 7 Put it into the baking pan and bake for 30 minutes at 50°F, then open the tin foil and bake for 10-12 minutes. Turn the meat over and bake for another 10-12 minutes. When done, insert a food probe into the middle of the meat until it reaches 175°F. Insert chopsticks into the meat until no blood comes out. If the temperature inside is lower than 170°F, it means the meat is not cooked yet. Continue to roast until it is cooked. After roasting, wait for it to cool, untie the rope, slice into pieces, and serve.