Pork-Butt Slow Roasting (Cooking Tips)

What you’ll need:

 

Pork Butt (from the front shoulder of the pig).  You can also use picnic (which is the next section down the leg on the pig).

 

  • Rinse and trim your selected cut of any major areas of surface fat.

 

  • If you have a large piece that is deboned then it will need to be tied with butcher’s twine.  You can ask your butcher to do this for you.

 

  • Season your piece with whichever “rub” you choose – or just salt and pepper.  You should be able to find a variety of “rub” recipes on-line.

 

  • Permeate the surface of the meat with the “rub” by massaging the “rub” all around the exterior surface of the cut of meat.

 

  • Some people choose to sear the meat before slow-cooking it.  Others choose to just season it and then start slow-cooking.  It is entirely your choice.  Maybe try both ways and decide which one you like better.

 

  • You will need to fully cook your pork at least one day before serving because of the extended cooking time.  The goal is to get the internal temperature of the meat to 190F very slowly so that the proteins, fats, and collagen can all have time to break down.

 

  • Preheat your oven to 225F and cook in a covered baking dish for 8-12 hours.  Depending on the size of meat you have selected – you may need all 12 hours.  Once you can easily break off a chunk of meat, you will know it is done.  When it is done – let it rest for approximately 30-45 minutes to cool.  Once it has cooled, break it down into small pieces (using two forks).  Place the broken down pork into the refrigerator overnight.

 

Next Blog:  Pulled pork recipe and sandwich ideas!