Low and slow. Yep that is how you do it. Great tasting moist pulled pork with only a few minutes of active cooking time. EASY, EASY, EASY…
Pork butt is make for the grill/smoker but sometimes you just can’t do it. I had the butt, I had my grill recipe but we were having gusting winds. 25-30 mph and up to 60 mph just a few miles away. Just not outdoor cooking weather.
I had a good idea that this was going to happen to me and had done a some research. I was so confused… there was aluminum foil covering most recipes, there was onions and various veggies. There was oven temps of 225 and 250 but also a lot of 350 recommendations. There were finish temps of 170 on some. And pork being cut with knifes. IT IS PULLED PORK!!!!! …… ARGGGGG.
I needed a plan:
1) So most smoker and grillers will agree on low and slow. You do not turn up the temp. You need time for the connective tissues and fats to melt into their goodness. 250 degrees is a good target temp for a grill and is so easy in an oven.
2) In an oven smoke was not an option but some smoke taste was needed. Enter liquid smoke. I would just give it a good rub of liquid smoke prior to the rub. Get a good quality liquid smoke. It should have water and smoke only. NO CHEMICALS.
3) Otherwise I would treat it like it was on the grill. Use the same rub and cook to 190 plus.
An excellent plan and the house smelled great all day long.
Ok, a lower 5 to leave room for grilled pulled pork as a higher 5. But really so good without the fuss. I will be doing this again. Over and over again.
Notes: Others seem to like to say 1 hr per pound. Doesn’t work for me. I seem to always be at least 2 hours per pound plus a little. Maybe I’m over cooking but mine is fall off the bone, easy to shred moist and tender. This was just under 4 pounds and took 9 1/2 hours. Do not remove early, or you will be sorry. Give the guests that are waiting some alcohol and they won’t care. The rest before the shred could be as short as 30 minutes but longer is better. It will stay warm with my method for about 3 hours.
You will need a rub of your choice and some Liquid Smoke.
If using my rub, mix 1/2 cup dark brown sugar, 3 T kosher salt, 1 T chili powder, 1 t garlic powder, 1 t onion powder and 1 t pepper.
Place a 4 pound (give or take a little) bone in Boston Butt on a large piece of plastic wrap. Rub with about 2 T of liquid smoke.
Use the entire one cup of rub and coat the meat. That is a very heavy coat.
Wrap the meat with plastic wrap. You may need a second piece. Refrigerate for at least 1 hour but over night if you can.
When ready to cook, prep a large rimmed baking sheet with foil and a rack. Give it a heavy spray of PAM.
Place meat on rack and place in a 250 degree oven (not convection). I did not bother to preheat. I went with fat cap down.
Bake until internal temp of 190 plus (200 is good). About 9-10 hours. This will vary some with the thickness of the meat and the oven. You have some flex time in the next step to get your timing right.
Remove from oven directly onto a large sheet of heavy duty foil. Wrap tight with the foil then wrap with several towels.
Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed.
Shred with forks. It will fall apart.
November 30 2013