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Servings: 8
  • 2 lbs pork butt
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2-½ tsp pepper
  • 2 Tbsp mustard
  • 1 bunch of asparagus appears
  • 2-½ Tbsp extra virgin olive oil
  • ½ tsp minced garlic
  • 1 Tbsp lemon juice
  1. Rub the pork butt with cayenne pepper, paprika, pepper and mustard then marinade for at least 2 hours or more. Store in fridge to keep it fresh.
  2. After 2 hours, remove the pork butt from fridge and thaw at room temperature.
  3. Preheat oven to 350°F and line a baking tray with aluminum foil.
  4. Once the oven is ready, place the marinated pork on the prepared baking tray and cover with aluminum foil.
  5. Bake the pork butt until tender then Remove from the oven. Let it rest for a few minutes.
  6. In the meantime, cut and trim the asparagus then toss with extra virgin olive oil, minced garlic and lemon juice.
  7. Bake the asparagus until tender.
  8. Once it's done, remove the asparagus from oven and let it rest.
  9. Slowly unwrap the pork butt then using a fork shred the cooked pork
  10. Place the pulled pork on a serving dish then serve with roasted asparagus.
  11. Serve and enjoy!