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Braised Pork Butt (Pork Shoulder) with Cumin and Orange

Slow roast this pork butt (pork shoulder), rubbed with cumin and garlic, for an easy and flavorful meal. You'll have plenty of leftovers, so this is a perfect Sunday meal prep recipe.
Prep Time 30 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 50 mins
Course Main Course
Cuisine American
Servings 8 serving
Calories 333 kcal


  • Dutch Oven or Large Heavy Roasting Pan
  • Lid or Aluminum Foil
  • Mixing Bowl
  • Measuring Spoons
  • Knife and cutting board


  • 5-6 pound Bone-in pork butt, pork shoulder, Boston butt (all names for the same cut of meat) Pastured, Hormone Free, Antibiotic Free
  • 7 tbsp Cumin Rub 2 tbsp cumin, 2 tbsp garlic powder, 2 tbsp sea salt, 1 tbsp black pepper
  • 2 whole oranges quartered
  • 1 medium onion peeled and quartered
  • 1 cup orange juice
  • 1 cup water


  • Set oven to 300 degrees.
  • Make the rub and coat your pork shoulder. Set aside.
  • Place all the braising liquid ingredients in your roasting pot: oranges, orange juice, onion, water.
  • Rest the pork shoulder on top of the braising liquid.
  • Cook at 300 degrees for 2 hours, uncovered. Baste every 30 minutes.
  • Cover and cook another hour at 300 degrees.
  • Meat should be fall-from-the-bone tender when done. Remove it from the oven and let rest at room temperature for 20 minutes before carving.


Nutritional Information from fitbit.com
Keyword braising, butcher box, dinner, pork shoulder