Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze Recipe

Name: Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup smoked Spanish paprika; 2 tablespoons kosher salt, plus more for seasoning; 1 heaping tablespoon ground coriander; 1 heaping tablespoon ground fennel; 1 heaping tablespoon ground mustard seeds; 2 teaspoons coarsely ground black pepper, plus more for seasoning; One 4-pound pork butt; Canola oil, for drizzling; 1 cup clover honey; 1/2 cup sherry vinegar; Kosher salt and freshly ground black pepper; Special equipment: La Caja China grill

Servings: persons

1/4 cup smoked Spanish paprika
2 tablespoons kosher salt, plus more for seasoning
1 heaping tablespoon ground coriander
1 heaping tablespoon ground fennel
1 heaping tablespoon ground mustard seeds
2 teaspoons coarsely ground black pepper, plus more for seasoning
One 4-pound pork butt
Canola oil, for drizzling
1 cup clover honey
1/2 cup sherry vinegar
Kosher salt and freshly ground black pepper
Special equipment: La Caja China grill

1
For the Spanish spice rubbed pork butt: Combine the paprika, salt, coriander, fennel, mustard seeds and pepper in a bowl.
2
Rub the entire pork with the spice mixture.
3
Cover the pork and refrigerate overnight.
4
For the sherry vinegar-honey glaze: Whisk the honey, vinegar, salt and pepper in a bowl.
5
Prepare the Caja China according to manufacturer's directions.
6
Drizzle the pork with oil and sprinkle with salt and pepper.
7
Place the pork in the Caja China and roast until the pork reaches an internal temperature of 175 degrees F, about 3 1/2 hours.
8
At 175 degrees F, begin basting the pork with the Sherry Vinegar-Honey Glaze about every 15 minutes.
9
Removing the top of the Caja China will slow the cooking process considerably.
10
Cook the pork until it reaches an internal temperature of 190 degrees F, about 1 hour.
11
Remove the pork from the Caja China and tent loosely with aluminum foil.
12
Let the pork rest for 20 minutes before slicing or pulling.
13
Cook's Note: Once you start glazing the pork, don't add too much hot charcoal to the top of the Caja China, or the glaze may burn.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup smoked Spanish paprika, 2 tablespoons kosher salt, plus more for seasoning, 1 heaping tablespoon ground coriander, 1 heaping tablespoon ground fennel, and more.

Yes, Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze

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