Slow-Cooked Pork Butt Perfection: Timing For Tender Results

Cooking pork roast butt on a BBQ is a great way to make a delicious, tender, and juicy meal. The key to achieving this is to cook it slowly, giving the collagen and connective tissues enough time to break down and make the meat tender. Depending on the size of your pork roast butt, the cooking time can vary from 6 to 10 hours. It is recommended to cook the meat at a low temperature of around 250°F for a long period, rather than a high temperature for a shorter time, to ensure the meat is tender and juicy.

Choosing the right cut of meat

Selecting the Right Cut

The classic and best cut of meat for pulled pork is the pork shoulder, also known as "pork butt" or "Boston butt." This cut is taken from the upper part of the pig's shoulder, specifically the foreleg. It is preferred due to its well-marbled meat with generous fat content, which adds flavour and moisture to the dish. When selecting a pork shoulder, look for one with a good amount of fat marbling but not excessive fat on the edges. You can always trim any excess fat before cooking.

Bone-In vs. Boneless

You can choose between bone-in and boneless pork shoulders. While bone-in adds flavour to the dish, boneless is a more convenient option as it provides more meat. If you opt for bone-in, make sure to consider the bone's weight when calculating the total yield, as it can account for a significant portion.

Weight Considerations

When purchasing a pork shoulder, consider the weight that suits your needs. A larger cut will yield more meat, ideal for feeding a crowd or having leftovers. However, keep in mind that cooking time may vary depending on the weight, with larger cuts requiring more time to reach the desired internal temperature.

Freshness and Quality

Always select fresh, high-quality meat from a reputable source. Look for meat with a bright pink colour and avoid any with discolouration or an off-putting odour. Check the "best before" date to ensure you are getting the freshest product.

Storage and Preparation

Once you've selected the perfect cut of meat, proper storage and preparation are crucial. Store the meat in the refrigerator until you're ready to cook it, and always follow safe food handling practices to prevent contamination. Allow the meat to come to room temperature before cooking for more even cooking.

Now that you know how to choose the right cut of meat, you're well on your way to creating delicious, mouth-watering pulled pork!

Marinating the meat

Dry Rub Marinade:

• In a small bowl, combine the dry ingredients: garlic powder, onion powder, dried rosemary, paprika, thyme, salt, and pepper. Mix well. You can also add other spices like cumin, chilli powder, and cayenne pepper for an extra kick.
• Rub the spice mixture generously over the entire pork shoulder, making sure to get into every nook and cranny. Use your hands to rub it in, and don't be afraid to get messy!
• Place the rubbed pork in a large ziplock bag and seal. Marinate in the refrigerator for at least 6 hours, or up to 48 hours for more intense flavour.
• Before cooking, remove the pork from the bag and pat it dry. You can also apply a second layer of the spice rub at this point for an extra punch of flavour.

Wet Marinade:

• In a small food processor, combine fresh/dried herbs like rosemary, mustard, garlic, salt, and pepper. You can also add anchovies, soy sauce, or fish sauce for a savoury boost.
• Add olive oil to the mixture and process until it forms a paste. Remove the blade and stir in some Dijon mustard for a tangy kick.
• Rub the paste all over the pork shoulder, making sure to coat it evenly. Loosely cover the pork with plastic wrap and refrigerate for 2 to 24 hours.

Tips for Marinating:

• If using a bone-in pork shoulder, place the fat side down in the pan to allow the top to develop a nice crust. You can also cook it fat side up, which will baste the pork as it cooks.
• For smaller pork roasts (3-5 lbs), start with high heat (450°F) for 20 minutes, then reduce the heat to 250°F and cook for 4-5 hours until the internal temperature reaches 180°F.
• For larger roasts (7-10 lbs), start with high heat for 20 minutes, then reduce the heat and cook for 7-10 hours until the internal temperature reaches 180°F.
• Marinating times can vary from 2 hours to 24 hours, depending on how intense a flavour you want. The longer it sits, the more tender and flavourful the meat will be.
• If you want to add a smoky flavour, use liquid smoke in your marinade. Massage a teaspoon of liquid smoke into the meat along with the olive oil before applying the dry rub.

Searing the meat

To sear the meat, first dry the pork with paper towels. Then, rub the pork with a little olive oil and liquid smoke, if you want. The liquid smoke adds a smoky flavour to the meat, which is especially good if you are cooking the pork indoors. Next, rub the spice mixture generously all over the pork. Make sure you get into every nook and cranny.

Now it's time to sear! Heat a large, dry skillet on the stove over medium-high heat. Place the pork in the skillet and sear for about two minutes on each side, or until well browned. Use tongs to turn the pork. After searing, place the pork directly into your slow cooker.

Cooking time and temperature

Cooking Temperature:

• It is recommended to cook pork roast butt slowly at a low temperature. Aim for a temperature of around 250°F (120°C) for a conventional oven or smoker. This low temperature ensures the meat cooks gently, retaining moisture and resulting in tender, juicy pork.
• For slow cookers, use the low setting. Avoid the high setting as it can be too aggressive for this cut of meat.
• If using a grill, set it up for indirect cooking to maintain a low, consistent temperature.

Cooking Time:

• The cooking time will depend on the size of your pork roast butt. A good rule of thumb is to allow 45 minutes to 1 hour per pound of meat when cooking at 250°F. For example, a 4-pound roast will take around 4 to 6 hours.
• It is crucial to cook the pork to the right internal temperature. Use a meat thermometer to check the temperature at the thickest part of the meat. Pull pork is ready when it reaches an internal temperature of 200°F to 205°F. The meat should be tender and easily shreddable.
• If you don't have a meat thermometer, you can also test the doneness by inserting a fork into the meat. If the fork slides in and out easily, the pork is likely ready.
• Remember that the pork will continue to cook for a bit after you remove it from the heat, so it's best to remove it from the heat just before it reaches the desired temperature.
• For smaller pork shoulder roasts (under 6 pounds), start by roasting at 450°F for 20 minutes, then reduce the heat to 250°F and cook for an additional 4 to 7 hours, or until the meat is tender.
• For larger roasts (over 6 pounds), follow a similar process: roast at 450°F for 20 minutes, then reduce the heat to 250°F and cook for 6 to 10 hours, or until the meat is tender.
• If you're in a hurry, you can speed up the cooking process by cutting the roast into halves or even thirds. This increases the surface area, allowing for more edges to brown and reducing the overall cooking time.
• Remember that cooking times may vary depending on your specific BBQ setup and the cut of meat, so it's always a good idea to monitor the temperature and adjust as needed.

Serving suggestions

Slow-cooked pork butt roast is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of your delicious, tender, and juicy pork roast:

Sandwiches and Wraps

Pulled pork sandwiches are a classic and crowd-pleasing option. Serve the shredded pork on soft brioche hamburger buns, buttered and toasted, with your favourite barbecue sauce, and a generous topping of coleslaw. For a Mexican-inspired twist, try wrapping the pork in tortillas with salsa, guacamole, and sour cream for a tasty and satisfying meal.

Salads and Bowls

The protein-rich pulled pork can be a tasty addition to salads and bowls. Try it on a bed of fresh greens with fried eggs and your choice of vegetables for a savoury breakfast or brunch option. You can also create a hearty grain bowl with rice, quinoa, or farro, topped with the pulled pork, roasted vegetables, and a tangy sauce or dressing.

Tacos, Enchiladas, and Nachos

Tacos, enchiladas, and nachos are excellent choices for a fun and casual meal. Fill crispy taco shells or soft tortillas with the pulled pork, add your favourite toppings such as cheese, salsa, and sour cream, and enjoy! For enchiladas, roll the pork with tortillas and smother with a tomato-based sauce and cheese before baking. For nachos, layer the pork with tortilla chips, beans, cheese, and your choice of toppings.

Sliders, Gyros, and Burritos

Pulled pork sliders are a bite-sized delight, perfect for appetizers or a lighter meal. Mini buns filled with the juicy pork and topped with coleslaw or pickles will be a hit at any gathering. For a Mediterranean twist, try serving the pork in pita bread with tzatziki sauce, onions, and tomatoes for a tasty gyro. If you're craving something more substantial, roll the pork in flour tortillas with rice, beans, salsa, and guacamole for delicious burritos.

Sides and Accompaniments

When it comes to sides, the possibilities are endless. Here are some ideas to get you started:

• Mashed potatoes or sweet potatoes
• Baked potatoes
• Mac and cheese
• Coleslaw
• Green bean casserole
• Cornbread
• Potato salad
• Baked beans
• Fried plantains

These serving suggestions are just the tip of the iceberg. Get creative and experiment with different flavours and combinations to find your favourite ways to enjoy slow-cooked pork butt roast!

Frequently asked questions