Daily food & travel inspiration in your inbox

Pork Butt

Frankie Celenza

Turkey might be the traditional choice, but what you truly want is a moist, flavorful pork butt.

Pork Butt


  • 2 pounds pork butt

  • Salt & pepper

  • 2 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon brown sugar

  • 1 teaspoon paprika

  • 1 teaspoon coriander seeds

  • 1 teaspoon garlic powder

  • Rosemary

  • Whole cinnamon sticks

  • Star anise

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!


  1. Preheat oven to 500°F.

  2. Sprinkle pork liberally with salt and pepper. Add mayonnaise and Dijon and rub into the outside of the roast.

  3. In a small bowl, combine brown sugar, paprika, coriander seeds, garlic powder and a few rosemary leaves. Grind or mix together, then use to coat pork.

  4. Add water, cinnamon sticks and star anise to the bottom of the roasting tray. Place pork on a rack positioned above bottom of roaster.

  5. Place pork in oven to sear. Once there's some good color, pull the meat out, and lower the temperature to 350°. Cook until the internal temperature reaches 130°F. Remove pork and let rest for at least 10 minutes. Slice and serve!

Pork Butt




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Turkey is romantic on Thanksgiving. I cannot take that away from turkey. But turkey is lean. Turkey doesn't have any fat. Turkey gets dry. Pork butt, fatty, stays moist, and everyone will be asking why don't we do this every year? Why don't we do this every year? Let's do it now, and then every year. We start with salt. Do not be afraid. Lots of it. Pork butt is really good because it's got a lot of fat intertwined in there, and that fat melts. Flavor and moistness everywhere. Just gonna take some black pepper now. And it's okay, like you can use a grinder, obviously. These will soften up. This is called manhandling your meat. Now let's lose this. It's a pain, I don't know why I'm using it. Okay, if you've ever made mayo then you know it's 90% vegetable oil, and when we cover it all around the pork here, what we're gonna get is a capsule of oil, which, again, keeps moisture in, adds tons of flavor. So I put a little dijon mustard as well, because it tastes great. And this is what's happening next. Okay, that smells good. I'm gonna wash my hands and we're gonna finish it up with some other spices. Okay, so at this point what I wanna do is get a spice rub to put around the outside. Start with a little bit of brown sugar, and that is going to caramelize and deepen and darken in flavor. Some paprika, it dyes the whole outside red. Gives just the tiniest bit of smokiness. These are coriander seeds. It's a really hard flavor to describe, but I really like them when they've been cooked in the oven. They add texture. They look beautiful. They give you these little crevasses and valleys. And here's just a little bit of garlic powder. Just a tiny bit. You wanna chop up some rosemary in there, as well. Pull the opposite way. See how well that worked? And just take a few and put them in there. And now. So that's it. Just grind up the coriander seeds a little bit so that the seeds are kinda broken in half. They will soften in the oven. I mean, you saw me eat one raw. It's not like a peppercorn, which will break a tooth. Here we go. One more time. Gonna wash my hands again. So I had this really cool idea to make moist aromatic heat in your oven so that the meat, which is already going to be moist and delicious, will be even more moister. So what I thought we'd do is take some cinnamon sticks. 'Cause you bought that thing of cinnamon sticks and you've used three in the last two years. Here's an excuse to use five of them. Go for it. How 'bout some star anise? Put it in the water. You know what, let's even throw a rosemary in there. If you put wood chips in water and you're giving the aroma of wood chips and water you get this wonderful barbecue smokey taste, but we don't all have wood chips. But we do have herbs, so let's get an herb aromatic steam oven happening And oven time. Whoa. Okay, we started at a high temperature. We got beautiful browning. Our paprika, our mayonnaise, our coriander seeds, they've all created this deep dark caramelized flavor, also with the sugar. And then we lowered the heat and we allowed this thing to cook through, right? And what we're left with is an aromatic, also because of our water, an aromatic smelling moist, fatty pork. Cut your twine. Oh man, does it smell so good. Moment of truth. Nice, look at that. And yes, it is very delicious. Oh man, stop what you're doing. That is so good. I literally serve this instead of turkey. Turkey's a bird. Birds can't be fat. Fat is where the flavor is. There we go. These are so moist. They're steaming. They're flavorful. There's a gorgeous crust all over it, and I think this beats turkey any day of the week, especially on the back end of November. That's ridiculously good. Oh that smells lovely. That is the pork butt to end all of the turkey shenanigans. That's really nonsense. There's gotta be turkey lobbyists somewhere that made you wanna buy the turkey. But this is better, because it's fatty, it's more moist, and it's more delicious. Things that you pretty much never say on Thanksgiving Day. So ditch the turkey and get the pork butt.