what temp to slow cook pork butt in oven

April 07, 2022 Post a Comment

Cooking pork barrel in an oven produces perfect tender and flavor-packed pulled pork. Embrace with a simple dry rub, then roast low and irksome in your oven. This easy recipe takes minimal grooming time and is almost foolproof.

Introduction

Everybody deserves neat pulled pork, but near of u.s. don't accept smokers. But to get the all-time, we demand to melt similar the best.

So let'southward simulate the cooking environment of the smoker and grillers as much equally possible and copy techniques closely. So a little liquid fume, a pork rub, and bake depression and boring until we accomplish the right temperature. So simple, so good, and the house smells great all day long.

This is the pork barrel recipe we use most oft because I'm lazy but need great pulled pork. Please savor one of our personal favorites.

My Rating

Ok, a solid five merely to leave room for grilled pulled pork is the highest v. Just so fantabulous without the fuss, I have repeated this many times.

🐖What is the Best Cutting of Meat for Pulled Pork?

The best choice is pork butt, also known every bit Boston barrel.

Like many cuts of meat, at that place are several names about the same thing. Pork butt and Boston barrel are the aforementioned cut. It is behind the cervix and is role of a larger (primal) cut called the pork shoulder.

The pork shoulder is divided into two smaller cuts, the pork butt (Boston butt) and the picnic shoulder.

The picnic shoulder is a thinner area beneath the pork butt. Pork shoulder has a bit less marbling and less fat.

Big restaurants and BBQ experts volition depression and slow cook the whole pork shoulder central cut for masses of pulled pork.

The picnic is oftentimes smoked to brand the picnic ham.

If you are wondering, barrel means thick, so that is why the term "butt" is used. It was used centuries ago past English butchers.

image of a hog with Location of Pork Butt highlighted - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license. — Epitome licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

Bone-in vs. Boneless Pork Barrel

Os-in pork butt will take a fleck longer to cook, only not much. Some will fence a gustation difference one fashion or the other. Nope, no deviation to me (or most people) in the taste. So use what y'all take.

But, it does feel then good when you shred the pulled pork, and the bone lifts out with no resistance—I always smiling. It is fall-off, the os tender and falls apart while you shred.

👨‍🍳How to Cook Pork Butt in the Oven

What oven temperature to cook pork butt to make great pulled pork?

The best oven temperature to bake pork butt is 250°. The oven temperature tin can be anywhere from 225° to 275°. No convection is needed. I feel 300° is too loftier generally.

Smokers and grillers will all agree cooking low and tedious is best for pork butts. You exercise non plow up the temperature since time is needed for the connective tissues and fats to melt into their goodness. 250° is a good target temperature for a grill and is easy in an oven.

Since it is dull and depression cooking, you lot can skip the preheating.

How can I smoke the pork barrel in the oven?

While there are some special techniques to go existent smoke in an oven, they are just not home-cook friendly.

But some smoke taste is needed—enter liquid smoke. I requite information technology a skilful rub of liquid smoke. Alternatively, you can make a rub with spices like smoked paprika.

Do I take to use liquid fume?

No, but it will add some smoky taste.

At that place are many "bad" versions of liquid fume on the marketplace. And the chemic-filled versions volition ruin your pork roast.

I stick to Wright brand merely. If not available to you, the ingredient listing on the bottle should only have smoke and h2o—aught else.

What rub to use for pulled pork?

I have included my standard pork rub. It is simple and uses common pantry ingredients. It is a slightly modified version of 8:3:1:1 Dry Rub. A touch of cayenne pepper can be added if yous want a chip of heat.

But any rub you like on the grill or smoker works well.

Many people will add a coat of yellow mustard before applying the rub.

If you lot plan, apply the rub and then wrap with plastic wrap and refrigerate for a few hours or overnight. Merely simply rub and cook works well also.

What pan to use for oven baking pork barrel.

A pan with edges is a must to contain the fatty drainage. Some people volition utilise a large Dutch oven, only I prefer a sheet pan.

The meat needs to get upwardly out of the drainage. I suggest a rack, just a few crumpled-upwardly aluminum foil assurance will support the meat upward and out of the drainage if y'all don't accept one.

And don't forget the foil under the meat to assist clean up.

Does the fat pad go up or down?

The big debate for many years has been fat pad up or down. So, I will use the competition smokers for my reference. While a few volition however argue strongly 1 manner or another, virtually think it does not affair. I hold.

Do I need to cover the pork barrel with foil while cooking?

No. Please keep information technology open to the dry out oven environment to develop the fantastic bark of pulled pork.

The moistness of pulled pork butt comes from the melting of connective tissue, and the bark firming up blocks well-nigh moisture loss. The smokers and grillers don't need foil, and nosotros don't either.

When is pork barrel done?

Pork butt is washed at an internal temperature of 195,° simply 200° to 205° volition produce the most tender results.

The just manner to tell if your Boston butt is done is by checking the internal temperature of the thickest function with a meat thermometer.

You lot can not melt by time or color of the meat.

The connective tissue needs to melt to create the not bad taste, tenderness, and wet of pulled pork, which starts in the 170° to 175° range. Just we need to all to cook for the best results.

How long to cook pork butt in the oven.

2 hours per pound at 250° is a skilful starting bespeak on timing. This time will vary by the weight and thickness of the meat.

I suggest a iv-pound pork butt that will take 8 to 9 hours. Bone-in volition accept a bit longer.

But the all-time answer is a terminal internal is 195° minimum, merely 200° plus is a better target. I aim for 205°. Practise non remove early on, or you will be sorry.

Much bigger pork butts will accept a lot longer many times into the 12+ hour range. I often suggest cut very big pork butts into smaller chunks to speed cooking and help predict timing better.

A quick warning: Many ovens will shut off at 12 hours for safety if people leave the stove on accidentally. So spotter for that problem.

Does the pork butt need to exist rested earlier shredding?

Absolutely. The rest before the shred could be as short every bit 30 minutes, but longer is better. It volition stay warm with my method for about 4 hours.

Shred just before serving, so this gives y'all a 3 ½ hour window to striking. This will help yous with serving fresh pulled pork.

How to shred pork butt into pulled pork.

In that location are special tools fabricated for shredding. You don't need them—just a couple of good forks work well.

Whatever bone will pull out hands and then attack with the forks. There may exist some non-eatable parts that should be discarded.

🍽️How to Serve Pulled Pork?

What is the best way to serve pulled pork?

I prefer a direct-up pulled pork sandwich on a groovy bun or bread and topped with a Memphis or KC BBQ sauce—I'g happy with simple. But others like to pile on coleslaw or other condiments on their pork sandwich.

You can never become wrong with a overnice pile of pulled pork on your plate with sauce and sides.

Other things like pulled pork taco or chili are corking uses for pulled pork.

What side dishes to serve with pulled pork?

The usual coleslaw, tater fries, and irish potato salad are the standards. Cornbread is a great side. Hot sides like potato casseroles, French chips, or baked beans piece of work well.

♨️Reheating and Storage

How to reheat pulled pork.

Reheat on a sheet pan Sprinkle with a bit of water with your manus (don't overdo it). Encompass tightly with foil and into the oven at 250°-300° until hot.

The time varies by how y'all shredded it and the corporeality on the tray. Ordinarily, I accept about 45 minutes or so in the oven. I know that is non very verbal, just you go the idea.

You lot can then plough the oven down (keep it covered) or transfer it to a crockpot on depression to keep warm.

Never reheat or shop with sauce applied -the acid volition destroy the texture of pulled pork.

How to store in the fridge.

Practiced refrigerated for iii-4 days, but I prefer 2 days since the texture suffers.

How to freeze pulled pork.

Pulled pork will freeze well for iii to 4 months. Many will freeze pulled pork in reheatable sealed bags; then, they will reheat those in humid water.

🥣Side Dishes

Memphis Barbecue Sauce - A Wonderful Thing

Caprese Pasta Salad

Bootleg Macaroni Salad

Former Fashion Cheesy Potato Goulash

Crispy Parmesan Baked Potatoes

📖Pulled Pork Recipes

Pulled Pork on a Gas Grill – Not That Difficult

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Pulled Pork Recipe Roundup

This recipe is listed in these categories. Meet them for more like recipes.

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🖼️Step-by-Footstep Photograph Instructions

Use a rub of your choice and some Liquid Smoke. If using my rub, mix ½ cup nighttime chocolate-brown carbohydrate, 2 tablespoons kosher table salt, one tablespoon chili powder, ane teaspoon garlic pulverization, 1 teaspoon onion pulverization, and 1 teaspoon blackness pepper.

Place a 4 pound (requite or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap if wrapping. Rub with most 2 tablespoons of liquid smoke (optional).

Use about one cup of rub and coat the meat on all sides of the pork barrel with a heavy coat.

If you accept time, wrap the meat with plastic wrap. Yous may demand a 2nd piece. Air-condition for a few hours, but overnight is fine. If yous don't have fourth dimension, just apply the rub and pop it in the oven—which I unremarkably do.

spraying a pan covered with foil and a rack spraying tieh PAM

Set up a large rimmed baking sheet with foil and a rack when ready to cook. Give it a heavy spray of PAM.

Place meat on rack and place in a 250°oven (non convection). Don't carp to preheat. Fat cap up or downwardly does not thing. You tin shorten the fourth dimension by increasing the oven'south temperature to 275°, but I advise 250°.

Broil until internal temp of 195° plus (200°-205° is amend). About 8-nine hours. This will vary some with the thickness of the meat, os-in vs. boneless, and the oven. You accept some flex time in the next step to go your timing correct.

Remove from the oven straight onto a large canvass of heavy-duty foil. Wrap tight with the foil, and so wrap with several towels. Place wrapped meat in a small-scale cooler if available and rest for 1-2 hours until needed. Information technology can stay warm for upwardly to 4 hours is well wrapped in a cooler. This tin can aid you get your timing right for serving.

Shred with forks. Information technology will fall autonomously.

📖Recipe

pulled pork sandwich with BBQ sauce

Oven Pulled Pork

Cooking pork butt in an oven produces perfect tender and flavour-packed pulled pork. Cover with a simple dry rub, then roast low and slow in your oven. This like shooting fish in a barrel recipe takes minimal training time and nearly no skill.

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Prep Time: ten minutes

Cook Fourth dimension: 9 hours

Full Fourth dimension: nine hours forty minutes

Servings #/Adjust if desired 12 serving

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👨‍🍳 Recipe Alphabetize | 🏠 Home | ⬆️ TOC | ⬆️ Top

▢ about four pounds Pork Barrel - aka Boston Butt
▢ rub of your choice - adept quality
▢ two tablespoons Wright'due south Liquid Smoke - optional simply recommended

My Rub

▢ ½ loving cup night brown sugar
▢ iii tablespoons Diamond Crystal kosher salt - 2 tablespoons if using Morton
▢ 1 tablespoon chili powder
▢ one teaspoon garlic powder
▢ 1 teaspoon onion pulverisation
▢ ane teaspoon pepper

Utilize a rub of your choice and some Liquid Smoke. If using my rub, mix ½ loving cup dark chocolate-brown sugar, 2 tablespoons kosher salt, i tablespoon chili powder, 1 teaspoon garlic pulverisation, i teaspoon onion powder, and i teaspoon black pepper.
Place a 4 pound (requite or take a lilliputian) os-in (or boneless) pork butt on a large piece of plastic wrap if wrapping. Rub with about 2 tablespoons of liquid fume (optional).
Utilise about one loving cup of rub and coat the meat on all sides of the pork butt with a heavy glaze.
If you have fourth dimension, wrap the meat with plastic wrap. You lot may need a second piece. Air-condition for a few hours, but overnight is fine. If y'all don't have time, only use the rub and popular information technology in the oven—which I normally do.
Prepare a large rimmed blistering sheet with foil and a rack when ready to cook. Give it a heavy spray of PAM.
Identify meat on rack and identify in a 250° oven (not convection). Don't carp to preheat. Fat cap upwards or down does not affair. You can shorten the time by increasing the oven's temperature to 275°, merely I suggest 250°.
Bake until internal temp of 195° plus (200°-205° is improve). About 8-ix hours. This volition vary some with the thickness of the meat, os-in vs. boneless, and the oven. You have some flex time in the next footstep to become your timing correct.
Remove from the oven directly onto a large canvas of heavy-duty foil. Wrap tight with the foil, and then wrap with several towels. Identify wrapped meat in a pocket-sized cooler if bachelor and residue for 1-2 hours until needed. It tin can stay warm for up to 4 hours is well wrapped in a libation. This can assistance you get your timing right for serving.
Shred with forks. It will autumn autonomously.

See the step-by-step photos in the postal service. Some recipes take an option to display the photos here with a switch above these instructions simply the photos DO Not print.

Pro Tips:

Cooking time can vary, merely you lot can use the wrap time at the end to adjust the shredding time by a few hours.
If you don't have a rack, you tin can elevate the meat on balls of rolled-upward foil. Delight do not leave information technology to cook in the muck. (run into the crock pot recipe)
The liquid smoke is dainty, only some object, so skip if you wish. If you utilise it, quality matters a lot. I employ but Wright's.
My rub is provided for you, simply use the rub of your choice.
If yous utilise my rub, the salt is calculated on Diamond Crystal Kosher salt. 1 teaspoon table salt = i ¼ teaspoon Morton kosher table salt = 2 teaspoons Diamond Crystal kosher salt.
I discover my rub yet is expert with half the common salt if that is a concern for you.
195° is the minimum, but I much prefer 200° to 205° and 210° max.
Skilful refrigerated for 3-4 days, but I prefer 2 days since the texture suffers. It will freeze well for three-4 months.
Bone-in or boneless does non matter. But bone-in may take a scrap longer.
Fat pad up or down does not affair.
I frequently just wet with the liquid smoke and apply the rub. So directly into the oven. Information technology is notwithstanding great.
Practise Non cover with anything like foil or a lid in the oven.
Nutrition is hard to calculate. The fat drains, the rub forms bark, and also drains some. And then many things are included in the nutrition numbers that may not be there.
Adept refrigerated for iii-4 days and frozen for 3-iv months.

Reheating

I like to reheat it on a sheet pan. I sprinkle with a bit of water on my mitt (don't overdo it). Embrace tightly with foil and into the oven at 250°-300° until hot.

The time varies by how y'all shredded it and the amount on the tray. Normally, I take virtually 45 minutes or then in the oven. I know that is non very verbal merely you lot get the idea.

You tin can then plough the oven downwards (keep information technology covered) or transfer to a crockpot on low to go along warm.

Never reheat or store with sauce practical -the acid will destroy the texture.

To adjust the recipe size:

You may accommodate the number of servings in this recipe card under servings. This does the math for the ingredients for you. Merely it does NOT suit the text of the instructions. So you need to do that yourself.

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is habitation cooking, and there are many variables. All nutritional information are estimates and may vary from your bodily results. To gustatory modality ingredients such equally salt will be my judge of the average used.

Grade : Main Grade

Cuisine : American

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Editor'southward note: Originally Published Nov 2, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.