Oven Pork Butt
- Thread starter Dave L.
- Start date
K Kruger
TVWBB 1-Star Olympian
Yes. Did one for NYE. You don't have to low/slow unless you feel like it. If time is short you can cut the meat into very large chunks first as well. Also, if time is short you can cover the pan with foil.
Time was quite short for me on NYE day so I cut the butt into a few large pieces then rubbed it. I browned it in an oil-filmed pan then transferred it to a roasting pan, added a lot of sliced onion, some pressed garlic, a little chicken stock, the juice of a lime, a lemon, and half and orange, and a handful of dried sweetened cranberries. I covered the pan with foil and roasted/braised at 350. Done in under 3 hours. I removed the meat and pulled it, skimmed a little fat off the liquid then puréed the solids and added them back to the pan; adjusted seasoning, and this was the sauce to which I returned the pulled pork.
If time isn't short you can roast at 275 or so and simply let time do its thing.
Time was quite short for me on NYE day so I cut the butt into a few large pieces then rubbed it. I browned it in an oil-filmed pan then transferred it to a roasting pan, added a lot of sliced onion, some pressed garlic, a little chicken stock, the juice of a lime, a lemon, and half and orange, and a handful of dried sweetened cranberries. I covered the pan with foil and roasted/braised at 350. Done in under 3 hours. I removed the meat and pulled it, skimmed a little fat off the liquid then puréed the solids and added them back to the pan; adjusted seasoning, and this was the sauce to which I returned the pulled pork.
If time isn't short you can roast at 275 or so and simply let time do its thing.
D. L. Whitehead
TVWBB Super Fan
Hi Dave,
As usual, Kevin is spot on. However, one need not even use the oven. You could simply brown the meat as Kevin suggests in a large skillet or dutch oven and, then, add whatever you choose to the pan--be sure to include some liquid, put on a tight fitting lid and [B}simmer[/B] 'til fork tender. Easy as could be. Works well with chuck roasts too. Simple braising.
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As usual, Kevin is spot on. However, one need not even use the oven. You could simply brown the meat as Kevin suggests in a large skillet or dutch oven and, then, add whatever you choose to the pan--be sure to include some liquid, put on a tight fitting lid and [B}simmer[/B] 'til fork tender. Easy as could be. Works well with chuck roasts too. Simple braising.
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Time is not a concern for me. All I was going to do was put rub on it and put it in the oven at 250 until it is fork tender like I do in the WSM. I wasn't planning on adding anything to it. Just put it on a rack in a roasting pan uncovered. It's only a small one for me and my wife(around 3lbs.).I know I will not get a smokey flavor so I thought to sprinkle a little bit of smoked paprika on it before I put it in. Then add finishing sauce to it when I pull. Sound OK?
Dave from Denver
TVWBB Wizard
Dave, I would recommend adding the onion and garlic as suggested.
You lose a layer of flavor from not smoking the butt, and having the aromatics in there helps to gain it back.
You lose a layer of flavor from not smoking the butt, and having the aromatics in there helps to gain it back.
I did the butt in the oven lastnight and it came out great. I ended up foiling it when it hit around 165 because I was short of time as it turned out. When I foiled it I added a splash of cider vinegar and a splash of apple cider to it. It was incredibly moist and made a great sandwich. Topped it with some crunchy cole slaw and just a bit of NO.5 sauce. Yummy.