Here’s a classic-style Vintage Church Supper Pork Butt recipe—the kind often served at community dinners, potlucks, and church suppers.
Vintage Church Supper Pork Butt
Serves: 10–12
Prep time: 15 minutes
Cook time: 8–10 hours
Ingredients
- 5–7 lb pork butt (bone-in or boneless)
- 2 tablespoons vegetable oil (optional, for searing)
Dry Rub
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dry mustard
- 1 teaspoon chili powder (optional)
Cooking Liquid
- 1 cup chicken broth or water
- ½ cup apple cider or apple juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Mix the dry rub ingredients and coat the pork evenly.
- For extra flavor, sear the pork in a hot skillet for 2–3 minutes per side (optional).
- Place the pork in a roasting pan or slow cooker.
- Pour the cooking liquid around (not over) the meat.
- Cover tightly.
Oven Method
- Cook at 300°F (150°C) for 8–10 hours, until the meat is very tender and easily pulls apart with a fork.
Slow Cooker Method
- Cook on Low for 8–10 hours or High for 5–6 hours.
- Let the pork rest for 20–30 minutes.
- Shred with two forks, removing excess fat and the bone if present.
- Mix some of the cooking juices back into the meat to keep it moist.
Optional Church Supper Barbecue Sauce
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- ½ teaspoon black pepper
Simmer for 10–15 minutes and serve alongside the pork.
Serving Suggestions
This pork pairs well with:
- Coleslaw
- Potato salad
- Baked beans
- Macaroni and cheese
- Cornbread or soft sandwich buns
- Pickles and sliced onions
The flavor often improves after sitting in its juices for a few hours or overnight, making it an excellent make-ahead dish for feeding a crowd.
