I need a few tips on cooking a boston butt in the oven(, i.e. time, temp., etc.)...

  • Thread starter Thread starter waltb87
  • Start date Start date
W

waltb87

Guest
...to make pulled or chopped por? I want to get a boston butt and put a good pork rub that i got and add a little bit of cayenne pepper and ground black pepper.

I want it to be really tender, tender enough for pulling right off the bone and chopping some and just making pulled pork

I am thinking about cooking it in the oven for 12 hrs at 225 on an oven rack with a pan at the bottom for drippings

are there anymore tips that i should use or follow to make the perfect bbq? thanks.
pulled or chopped pork**
 
Make the rub into what ever you want it to be.

Add the cayenne and black pepper.

Also add some garlic and onin powders and a little salt or seasoned salt.

I would also use a litt brown sugar. No tenough to make it sweet but it adds balance and goes well with the pork.

The size of the roast will determine how long it takes to cook.

As long as you jsut cook it low and slow you will have now problem pulling it apart. Don't chop it after you pull it.

You know it is done when you can stick a fork in it and twist easily. Very very good.
 
Make the rub into what ever you want it to be.

Add the cayenne and black pepper.

Also add some garlic and onin powders and a little salt or seasoned salt.

I would also use a litt brown sugar. No tenough to make it sweet but it adds balance and goes well with the pork.

The size of the roast will determine how long it takes to cook.

As long as you jsut cook it low and slow you will have now problem pulling it apart. Don't chop it after you pull it.

You know it is done when you can stick a fork in it and twist easily. Very very good.
 
You won't need 12 hours for it to be falling-apart tender. 4 hours maximum.

Find a shallow dish and spray it with release spray. (Pam) Lay the roast in the dish and season with salt & pepper or your favorite spice rub.

Here's the Butt Rub that I use.

2 Tablespoons cumin
2 Tablespoons brown sugar
¼ cup paprika
2 Tablespoons chili powder
2 Teaspoons red pepper
2 Tablespoons salt
2 Tablespoons black pepper
½ tsp onion powder
½ tsp garlic


Turn and season the other side as well. Cover tightly with a lid or foil and bake low and slow: 250F for 2 hours. Remove foil and check the roast: it will probably be swimming in juices. Turn the roast over, re-cover with foil and bake another hour. Remove foil, drain off and retain any cooking juices and return roast to pan.

Let roast cool to the touch and don some rubber gloves. There might a blade bone in the center of the roast; remove and discard. Pull the roast into chunks and pull the chunks in to shreds. If the meat seems dry, moisten with reserved cooking liquid. Chop as desired.
 
You won't need 12 hours for it to be falling-apart tender. 4 hours maximum.

Find a shallow dish and spray it with release spray. (Pam) Lay the roast in the dish and season with salt & pepper or your favorite spice rub.

Here's the Butt Rub that I use.

2 Tablespoons cumin
2 Tablespoons brown sugar
¼ cup paprika
2 Tablespoons chili powder
2 Teaspoons red pepper
2 Tablespoons salt
2 Tablespoons black pepper
½ tsp onion powder
½ tsp garlic


Turn and season the other side as well. Cover tightly with a lid or foil and bake low and slow: 250F for 2 hours. Remove foil and check the roast: it will probably be swimming in juices. Turn the roast over, re-cover with foil and bake another hour. Remove foil, drain off and retain any cooking juices and return roast to pan.

Let roast cool to the touch and don some rubber gloves. There might a blade bone in the center of the roast; remove and discard. Pull the roast into chunks and pull the chunks in to shreds. If the meat seems dry, moisten with reserved cooking liquid. Chop as desired.
 
Back
Top