Cumin and Orange Pork Butt

Last Updated on August 26, 2022

This pork gets an earthy, garlicky dry rub and is braised in orange juice and onions for amazing depth of flavor and tender meat.  The cooking liquid also make a mouthwatering sauce!

Cumin and Orange Pork Butt

3.80 from 248 votes
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Protein: Pork
Cut: Pork Butt
Diet: Dairy Free, Gluten Free, Whole30
Course: Main Course
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4 people


  • 1 pkg ButcherBox Pork Butt, bone-in / bnls

Dry Rub

  • 2 Tbsp cumin
  • 2 Tbsp garlic powder
  • 2 Tbsp kosher salt
  • 1 tsp black pepper

Braising Ingredients

  • 1 med onion julienned
  • 2 ea oranges cut into 4-5 slices
  • 1 c orange juice


  • Preheat oven to 300℉.
  • Combine rub spices together and rub on pork butt.
  • Place julienned onions, orange slices and orange juice in Dutch oven. Place pork butt on top and then put in oven uncovered. Baste pork after 30 minutes and braise for an additional 1½ hours.
  • After 2 hours cover Dutch oven and braise for an additional 1 hour. Remove from oven and let rest covered for 20 minutes before slicing.
  • For added flavor make a sauce with braising liquid. Simply remove the rind from the orange slices (they will easily peel away from the flesh after braising for 3 hours) and place them along with onions and liquid in a blender, puree for 2 minutes and adjust seasoning with salt and pepper.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.