Cast Iron
Sweet and Savory Overnight Roast Pork
Popular on Food52
102 Reviews
mdmulhern
July 20, 2023
I did not care for this recipe...with pork. Aside form the crunchy outside pieces, I dint think this had a lot of flavor. If your are carving this flavor profile I recommend Smitten Kitchen's Tangy Spiced Brisket and save the pork butt for BBQ. I added two chopped onions the last few hours and reduced the drippings and it was tasty, but not the flavor profile I wanted from pork. The meat itself was not very flavorful. Would not make again.
Kimmie’s E.
July 14, 2023
These people that have posted adverse reviews are not going by the recipe. It calls for a boneless roast, never anything about covering it, someone forgot to salt the meat and let it rest for an hour before adding the rub and cooking at 475° for at least 15 minutes before lowering the temperature, if you don’t follow the directions then you shouldn’t post a review 👹
Mary A.
July 5, 2023
Made pretty much as written, did boost the heat and cover for the last hour and a half. I forgot to salt it while I made the rub but didn’t need it as we shredded and moistened with the drippings. Served on buns with several different bar-b-que sauces - everyone got to choose the one they liked- and a fabulous slaw. Big hit, will make again!
Annette
May 16, 2021
So....after so many reviews I did worry.
I used a 9x13 aluminum insulated cake pan. Nothing special. Put in a rack to keep roast elevated. Didn’t pull out to rest at room temperature 2 hrs ahead. Started at 9 am. Finished at 5 pm. Perfect! 8 hrs total including 15 mi utes at 475°. Followed other directions, but switched to 250° F convection to finish roast. It was a 6 lb bone in shoulder roast. No skin cap. just thick fat. Cooked 8 hrs total. No covering. Totally awesome. Fork twisted easily from side. Glaze was yummy. Meat just pulled out easily. I’ll repeat for sure!
I used a 9x13 aluminum insulated cake pan. Nothing special. Put in a rack to keep roast elevated. Didn’t pull out to rest at room temperature 2 hrs ahead. Started at 9 am. Finished at 5 pm. Perfect! 8 hrs total including 15 mi utes at 475°. Followed other directions, but switched to 250° F convection to finish roast. It was a 6 lb bone in shoulder roast. No skin cap. just thick fat. Cooked 8 hrs total. No covering. Totally awesome. Fork twisted easily from side. Glaze was yummy. Meat just pulled out easily. I’ll repeat for sure!
kwokie29
January 26, 2021
I found this recipe in A New Way to Dinner cookbook. The directions say to cover the roast after the initial caramelization step. I wonder if this is based on all the discussion from these reviews. My oven is preheating right now, and I think I'm going to try roasting in my Lodge dutch oven covered at 200. In the morning, I guess I'll remove the lid and see if it needs to go uncovered to get crispy.
kwokie29
January 27, 2021
I ended up roasting overnight for 8 hours with the lid on. In the morning, I checked the internal temperature (185). I decided to take the lid off and see if it could dry out a bit. The internal temp decreased to 175 after 45 minutes, so I just put the lid back on to make it a total of 10 hours in the oven.
Ate it later in the evening and it was just OK. It needed more salt for sure. Overall, I feel like Sabina and was disappointed. It wasn't bad, but there are already so many tasty (and easier) ways to make pork shoulder that I don't need this recipe in my collection.
Ate it later in the evening and it was just OK. It needed more salt for sure. Overall, I feel like Sabina and was disappointed. It wasn't bad, but there are already so many tasty (and easier) ways to make pork shoulder that I don't need this recipe in my collection.
Sabina
June 12, 2020
I tried it again and again, I was disappointed. Maybe it was that the lead up to the recipe was just so enthusiastic. But my kitchen did not have an enticing scent to it. The glaze was good but not mind-blowing. You really have to watch your cut of pork and oven temp. It is OK but sadly has not met expectations.
Sabina
July 21, 2019
Slightly disappointed. . . I loved the glaze, but it didn't permeate into the roast as I was hoping. And the meat was not as fall off the bone as I was hoping. But will definitely give this another try after verifying the oven temp.
Linda M.
January 1, 2019
Made this for New Years Day!! The smell is intoxicating throughout the night!! Love love love this!! Will be making it again!! Thanks so much!!
IngridHeather
October 24, 2018
I have a bone-in pork butt I got from Butcher Box. Can this work with a bone-in roast?
Janice
May 3, 2018
Any suggestions on how to make this for 80 campers/staff?
Mark O.
May 5, 2018
EASY but it takes some work. As Troop Chef for more than 1 Boy Scout troop And a member of the Council Cook Team, If you are truly camping:
1. Figure out how many pork butts you need.
2. Get 1 cast iron Dutch Oven per butt. Prepare the butts as per recipe. Put into the Dutch oven, cover the top with heavy duty tin foil and place lid on top of tin foil. This creates a very good seal.
3. Old School Pot Hole Cooking Method (This method pre-dates the Revolutionary War) - Dig a long wide hole big enough to comfortable place all you Dutch Ovens with plenty of room to spare. (The bigger the hole the better. Reserve the dirt.) Line hole with rocks. Build a fire on logs over the hole. Keep the fire going until the hole is filled with ashes, cinders, and coals. When the hole is filled dig out holes in the ashes, place the Dutch Ovens in the ash holes, cover the Dutch Ovens with ashes. Cover the ashes with the dirt you save from digging the hole.
4. Leave the pork in overnight or at least 8 hours or just leave in the ground until you get ready for dinner. (Believe me, the residual heat will keep the food cooked and warm.)
5. Dig out the Dutch ovens and remove meat, shred and serve. Guaranteed done to perfection.
NOTE - Cooking method may be found in very old recipes for Pot Hole Beans. Those come out just Yummm! too. Just a variation of Hawaiian luau pig cooking, New England clam/lobster bake, etc., etc.
1. Figure out how many pork butts you need.
2. Get 1 cast iron Dutch Oven per butt. Prepare the butts as per recipe. Put into the Dutch oven, cover the top with heavy duty tin foil and place lid on top of tin foil. This creates a very good seal.
3. Old School Pot Hole Cooking Method (This method pre-dates the Revolutionary War) - Dig a long wide hole big enough to comfortable place all you Dutch Ovens with plenty of room to spare. (The bigger the hole the better. Reserve the dirt.) Line hole with rocks. Build a fire on logs over the hole. Keep the fire going until the hole is filled with ashes, cinders, and coals. When the hole is filled dig out holes in the ashes, place the Dutch Ovens in the ash holes, cover the Dutch Ovens with ashes. Cover the ashes with the dirt you save from digging the hole.
4. Leave the pork in overnight or at least 8 hours or just leave in the ground until you get ready for dinner. (Believe me, the residual heat will keep the food cooked and warm.)
5. Dig out the Dutch ovens and remove meat, shred and serve. Guaranteed done to perfection.
NOTE - Cooking method may be found in very old recipes for Pot Hole Beans. Those come out just Yummm! too. Just a variation of Hawaiian luau pig cooking, New England clam/lobster bake, etc., etc.
ezachos
November 21, 2017
Making me think my oven’s having temp troubles: the meat wasn’t even close to being tender and pullable, and while the outer crust was very tasty, it was also HARD. Add that the delicious rub barely infused the meat at all...so bummed!
pimimond
July 12, 2017
Made this exactly as directed but with a 5 lb bone-in roast with a nice ring of fat on it. It never wanted to get about internal temp of 170 but it smelled so great we sliced it up and ate it anyway. I made a reduction sauce with the pan juices, rendered of the fat, chicken broth, and marsala. The next day, heated again, it got more tender and made amazing sandwiches. I took what was left and am very slowly simmering a tomato-based pasta sauce with carmelized onions, white wine, and chicken broth. I'm going to serve it with paparadalle topped with grated parmesan. I'll let you guess how THAT will turn out! Merrill, I love all your recipes!
Bill M.
November 30, 2018
You hit 'The Stall' something that is very common in smoking dense meats. The stall can be accelerated by a few methods but can still take some time. I have had brisket take 10-12 hours through a stall before it starts to raise the meat's temperature. If you want it "pull apart", you will need to hit 200+ internal meat temp. Anything below that and it will be slicing (I would make sure that internal temp hits at least 185 for slicing) and let the meat rest 30-40 minutes under foil (preferably in a cooler with towels filling in the air gaps inside cooler. Resting the meat will allow all juices to redistribute. No resting: you probably had most of the juice on your cutting board. Your reheating the following day allowed the meat to reach a higher temp (smaller cut of meat cooks faster and you probably had this on higher temp to re heat).
Dflip
January 23, 2017
Chipotle will give you more heat and a smoked flavour. There is also smoked paprika which will give you the smoked flavour, but with the same heat as paprika. You are adding so little here, I don't think it will make a big difference.
Nancy M.
January 23, 2017
I was wondering if this version of the recipe i.e. with chipotle vs the paprika (from the cookbook) would work for pork tacos? There is another pork recipe specifically for tacos in the cookbook that uses a different combination of spices. Just unsure what to do.
The P.
October 30, 2016
I used a boneless rolled skin on leg. I scored the skin before I put the marinade/glaze on it. I, then, pulled it with two forks and stored it in the fridge. When I wanted to serve it I re-heated it in a sauté pan with some homemade BBQ sauce. I served it on toasted brioche rolls with red cabbage coleslaw and Brie. It was amazing!!
Lindsey
August 23, 2016
I've made this recipe multiple times with success and have also adapted it to a more "lazy" way of cooking. I tend to use 9lb bone in pork shoulders, cook only at 200, double the rub and I leave the lid on the Dutch oven when cooking. Falls apart and is delicious. I reheat leftovers in the drippings.
shortnsweet
April 1, 2019
how long do you cook it for that size? i'm sizing up for a dinner party and would love to know!
AntoniaJames
January 4, 2016
I made this recently. Overall, people liked it, but the next time I make it, I'm going to use the "reverse sear" method in this Genius recipe: https://food52.com/recipes/32581-lynne-curry-s-prime-rib-with-mustard-and-herb-butter (which recipe I used for our Christmas roasted beef).
Searing first and then slow cooking this pork roast resulted in somewhat bitter pan juices, which I'd like to avoid. Stay tuned. ;o)
Searing first and then slow cooking this pork roast resulted in somewhat bitter pan juices, which I'd like to avoid. Stay tuned. ;o)
Jennifer O.
December 24, 2015
Any recommendations for how to store and then reheat this if I won't be serving right away? I plan to have it cook overnight and be done with it by the morning but won't be serving until the evening. Thanks!
Mark O.
December 24, 2015
Instead of cooking it overnight, I cook it during the day so it will be ready for dinner. If you have to cook it overnight, wrap it tightly in heavy duty tin foil and refrigerate. Reheat in the foil at a low temp.
Amy
February 5, 2016
When we reheat our pork roast, we place in a large pan, sprinkle with apple juice and like Mark cover with aluminum foil and reheat at a low temp.
Lorenzo
December 20, 2015
not my favorite it was tasteless and dry too bad i tried it at a dinner party!
bakedziti
November 13, 2015
Ok. It's 6:30 a.m. 8,5 hours of cooking. Looks and smells great. But don't want this for breakfast. What can anyone suggest as far as reheating this beautiful hunk of meat for consumption in the early evening?
SD
November 9, 2015
I want to make this, but the butcher that I know, is not well-marbled, with a good layer of fat on top! :)
After reading all of these reviews, I'm dying to try this recipe.
After reading all of these reviews, I'm dying to try this recipe.
gabby
November 7, 2015
Flavor was bang on. Butcher deboned a roast for me (out of boneless) so it needed extra twine. I left it in the oven for about seven hours because 5am is a ridiculous time to get up and deal with a butt. (Has anyone tried the skin crisp with this method? I've done the serious eats recipe a few times and its awesome ... http://www.seriouseats.com/recipes/2011/12/ultra-crispy-slow-roasted-pork-shoulder-recipe.html)
kwade
October 5, 2015
Hi. I would slice thin and put on a well-buttered soft roll. And, you could add to the slow cooker with a low sodium, good quality teriyaki sauce and a cup of water, until it will pull apart.
barbara C.
October 5, 2015
can i just put all this in the slow cooker?
Karen
October 13, 2015
Yes! I made this today for the first time and it was delicious! I put it in my crockpot in the morning because I didn't want to keep the oven on all day while I was out. It created about 1 1/2 cups of juices. I took the meat out while I made mashed potatoes, and poured the pan juices into a 2-cup measure and let them cool so the fat would separate. Then I put about 1 1/2 cups chicken broth and 1/2 cup of apple cider in a saucepan and boiled it down by about half. Then I discarded the fat from the pan drippings and added the drippings to the broth. I thickened the gravy with a corn starch slurry and added a couple tablespoons of apple cider to the gravy, as well as some fresh thyme. It was the best gravy I think I have ever made, and the pan drippings made it so rich! My family loved this and I will make it again.
Hector L.
October 5, 2015
julianne: Why not try several things? Pasta sauce. BBQ sauce. Look up a recipe for Vaca Frita. Flavor canned beans with some. Or green beans. Or rice. Stuff into tamales. Or pocket pies. Add any herb or spice a dab of butter and dash of stock and process into a spread. Stuff any vegetables with the spread tomatoes, zucchini, celery... or serve on toast. Use to flavor any soup. Or Faux Pho =Asian noodles. Slice it, dry it further; powder it and use as a spice (see Sal de Jamon). Feed what's left to the dog.
julianne
July 30, 2015
I've made this two times before with GrEAT success. My new oven cooked it at 300 degrees for 8 hours! Any suggestions of how to salvage this rather dry meat. All juice, gone. But I hate to throw it away. Pasta sauce? Juice it up with stock/juice/wine?? Thank you
James C.
October 6, 2015
Try 200 degrees. If your oven cooks at 300 buy an oven thermometer so you get a true reading.. 200 for 8 to 10 hrs. might be your solution. Or you can tent it with aluminum Foil tightly to hold in the moisture.
Kimberly W.
March 9, 2015
After 3 tries I've got this!! And, will use this recipe forever. So versatile & flavorful and easy! I follow the directions pretty close with a few minor tweaks that I think are needed due to differences in oven temps. On the 3rd attempt, i bought an almost 5 lb roast, with more dark meat, than my previous ones. I cut the roast in half to have maximum crispy edges. I prepared exactly as written, after 7 hours on 200, I added 3/4 c. of water, a lid and increased to 325 for 2 hours. The result is magical! It
shredded and it was even better than my 1st attempts where there was not shredding. I served with bakery hogie rolls & a chopped Thai salad - a total crowd pleaser. I used my le cruset this time too.
shredded and it was even better than my 1st attempts where there was not shredding. I served with bakery hogie rolls & a chopped Thai salad - a total crowd pleaser. I used my le cruset this time too.
Kristopher S.
May 26, 2015
I have to admit, your comment saved the day. I pulled roast after 8 hours. Internal temp was over 160, but it was not even close to shreddable. I put it in a Le Cruset with the pan drippings and about 3/4 cup of water, turned the oven up to 350 and cooked covered for two more hours. Result was awesome. Fell apart easily. Very tasty. Given this last step, I'm wondering if I could have gotten the same result with 2-3 hours less oven time. Maybe roast for 4 hours, then an additional 2 hours covered?
kwade
October 5, 2015
Just seeing your comment now! So glad to see I could assist! It's the time of year I'll be making this more often. Happy cooking : )
Robert W.
January 24, 2016
Thanks for posting this. I've done this recipe about 6 times with varied results, usually getting delicious and tender but not shred-able pork, and hesitated to keep cooking and possibly dry it out.
babylemon
March 8, 2015
Love this recipe! I decided to sear on the grill first, which made clean up a breeze. Then threw it in the oven overnight.
Rebecca L.
February 9, 2015
I was a little unsure as to how this recipe would turn out since there was a lot of discussion about the type of pan you should use and should be covered or uncovered. One of the comments was from the editor and she left her pan uncovered, so that is what I did. After nine hours at 200°, the pork roast came out wonderfully. I was able to pull the pork apart and tonight I am making huevos rancheros with the leftover meat.
Chris G.
February 7, 2015
Chris' Comment: The cast iron pan in the vgonyea comment was not ruined, she just lost the seasoning, because the acids from the garlic and etc. ate the seasoning. That's why I quit using "bare aluminum or Bare non-enamel coated cast iron for cooking acid based food! I now use Pyrex, stainless steel (without plastic handles) or good non-Chinese ceramic pots for cooking anything that has acid in it. (I say non-Chinese and I also mean non-Mexican & etc. ....anything you have to worry about having toxic ingredients in it that might leach into your food!!!!
(too much iron from un-treated cast iron is not good for you either!!! Chris Glenn)
(too much iron from un-treated cast iron is not good for you either!!! Chris Glenn)
Lefty
December 10, 2015
Why do you fear Chinese/Mexican porcelain more than US? Porcelain is made of clay heated beyond it's glass phase. There are no "chemicals" needed for the manufacture.
Also, good news, the fear of iron cookware is a debunked myth (whew!)
http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831
Aluminum is certainly controversial but, thankfully, it's not coming from our cookware: https://skeptoid.com/episodes/4453
Cook happy out there folks, you can find just about any danger if you Google hard enough!
Also, good news, the fear of iron cookware is a debunked myth (whew!)
http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831
Aluminum is certainly controversial but, thankfully, it's not coming from our cookware: https://skeptoid.com/episodes/4453
Cook happy out there folks, you can find just about any danger if you Google hard enough!
Mark O.
February 6, 2015
Made this for dinner yesterday. Started it first thing in the morning. Oh WoW! My wife adored it and has said that I am never to lose the recipe and have to cook it again. One suggestion - cook it in a disposable aluminum pan. Much easier cleanup.
Robert W.
February 4, 2015
I ordered a 7 pound, bone-in shoulder from Fresh Direct, removed the skin, and left on some of the fat. Other than extending the time to account for the larger size, and upping the temp a bit to get the internal temp to 200 degrees (Thank you Dflip) I followed the recipe exactly. This came out great and made fantastic leftovers.
Joe L.
February 1, 2015
Ok started at 5am super bowl day and by 530am by house is filled with smoke..... warning don't open the oven door until its done. Lets hope this will be good or my wife will kill me for setting off the smoke detectors.
vgonyea
January 25, 2015
So, I'm the one who lost the cast iron skillet over this one a few months ago and speculated whether the use of the convection oven might've caused that. My question on that has not yet been answered so it took me a while to try it again and here are the modifications I made:
1. I did not use my (now new) cast iron skillet. I used a large, round corningware dish with a lid (like this one: http://www.amazon.com/CorningWare-French-White-2-Quart-Casserole/dp/B00005B8JO ).
2. For the first high-temp period, I put it in for 8 minutes, then I took it out and basted it (using my turkey baster). Then put it back in for 3 minutes (still at high temp), then took it out again and basted it again. When I returned it to the oven the second time, I covered it. Did 3 more minutes at the high temp and THEN I lowered it to 200. Total time at high heat was 14 minutes.
3. After 7 hours, I checked the internal temp...it wasn't up to 205 (which is when it becomes "pullable" according to others here, which seems to be correct) so I took off the lid, re-basted it, raised the heat to 260 and then checked the internal temp every hour afterward until I got to 205. It was 2 more hours.
It is perfect, succulent and delicious. It practically pulls itself apart. I don't have as hard of a "bark" as others here have achieved BUT, I do have a delicious "crust" (not as thick as a bark) and I also don't have a ruined pan. A delicious success!
1. I did not use my (now new) cast iron skillet. I used a large, round corningware dish with a lid (like this one: http://www.amazon.com/CorningWare-French-White-2-Quart-Casserole/dp/B00005B8JO ).
2. For the first high-temp period, I put it in for 8 minutes, then I took it out and basted it (using my turkey baster). Then put it back in for 3 minutes (still at high temp), then took it out again and basted it again. When I returned it to the oven the second time, I covered it. Did 3 more minutes at the high temp and THEN I lowered it to 200. Total time at high heat was 14 minutes.
3. After 7 hours, I checked the internal temp...it wasn't up to 205 (which is when it becomes "pullable" according to others here, which seems to be correct) so I took off the lid, re-basted it, raised the heat to 260 and then checked the internal temp every hour afterward until I got to 205. It was 2 more hours.
It is perfect, succulent and delicious. It practically pulls itself apart. I don't have as hard of a "bark" as others here have achieved BUT, I do have a delicious "crust" (not as thick as a bark) and I also don't have a ruined pan. A delicious success!
LBE
January 25, 2015
I made this last night. I'm not convinced yet, the interior was not as savory or as juicy as I anticipated. After shredding I used the pan drippings (drained the fat first) and tossed it into the shredded meat. That was a good move imo.
I will toss the left overs w pasta tonight, maybe with Marcel Hazan's Tomato Sauce.
I will toss the left overs w pasta tonight, maybe with Marcel Hazan's Tomato Sauce.
Suparna B.
January 19, 2015
Husband made this today. Only change was adding shallots. This was the real thing. Absolutely amazing and satisfying. Beautiful combination of flavors and meat was cooked to perfection.
Alma S.
January 18, 2015
I had to try this and while it turned out very tasty, just as others had mentioned, it did not shred well. That's not to say it can't be done. I think, as was also mentioned, I did not have enough fat cap thus resulting in a leaner cut of meat. So I shredded as best I could, put it back in the roasting pan with a generous amount of BBQ sauce, covered it with foil, stuck it in a 200 degree oven, and let it warm for a few hours as I waited for guests to arrive. It was delicious. I will definitely make this again...with one that has more fat :)
DogBisquit
January 11, 2015
I discovered Boston Butt from a friend, and Southern BBQ restaurateur. This cut is cheap, versatile and delicious! I've tried cooking it half a dozen ways, but always covered. I've abandoned the crockpot for my Dutch oven, and have never had as much success cooking in liquid (oil, beer, broth), as I have roasting.
I usually apply a dry rub hours ahead, or the night before, followed by pan searing to help develop the bark. Sometimes I will cut the roast into 3" cubes to increase the surface area, which also increases the flavor of the seasoning, and I can fit more meat in the pot. This also seem to diminish the cooking time (a little). I will try uncovering the meat next time, probably for the last 30 minutes, and spike the heat. As my friend always said, "It's all about the bark".
Being a single guy, I'll divide the meat into single size portions for freezing. I don't fully shred the roast, but rather pull it into small chunks. The beauty of this is you don't really have to thaw it to use as an ingredient, just let the heat of the preparation warm it up, and you can shred it then.
One of my favorites is using Mexican spices, like cumin and dried chili power, during the initial preparation. I lay the frozen chunks out on a sheet pan and squeeze some citrus (orange or lime, not lemon) over them, and place under a broiler until caramelized. Instant Carnitas!
I've never paid attention to the internal temperature. Take it out of the oven and pull it apart with a couple forks. If it not ready then put it back in the oven(!) for another hour or more. It will tell you when it's done.
I usually apply a dry rub hours ahead, or the night before, followed by pan searing to help develop the bark. Sometimes I will cut the roast into 3" cubes to increase the surface area, which also increases the flavor of the seasoning, and I can fit more meat in the pot. This also seem to diminish the cooking time (a little). I will try uncovering the meat next time, probably for the last 30 minutes, and spike the heat. As my friend always said, "It's all about the bark".
Being a single guy, I'll divide the meat into single size portions for freezing. I don't fully shred the roast, but rather pull it into small chunks. The beauty of this is you don't really have to thaw it to use as an ingredient, just let the heat of the preparation warm it up, and you can shred it then.
One of my favorites is using Mexican spices, like cumin and dried chili power, during the initial preparation. I lay the frozen chunks out on a sheet pan and squeeze some citrus (orange or lime, not lemon) over them, and place under a broiler until caramelized. Instant Carnitas!
I've never paid attention to the internal temperature. Take it out of the oven and pull it apart with a couple forks. If it not ready then put it back in the oven(!) for another hour or more. It will tell you when it's done.
michelle_brown
January 11, 2015
I have an All-Clad crock pot that I can use on a burner to brown meat and then drop it in the mechanism. Do you think this could be made on the lowest setting of a crock pot (as long as it is browned first)?
Kevin F.
December 31, 2014
Finally had the opportunity to try this recipe, and it was great. Due to ours being an 8lb boneless butt, 15 hours in (I pulled it when it was in the 160's, so it did not shred) and it sliced really well as this cut of meat will do. The flavors of the rub were fantastic. We will trim the next one to two 4lb pieces and do this again - smaller only so the flavor of the rub will be even more intense. Great recipe! Thanks!
Dflip
September 28, 2014
Kevin added some valuable information below about the internal cooking temperature which is a lot higher than most would suspect. The desired temperature for pork butt that you want to pull is 200 - 203 degrees F. If the butt has a bone the meat goes through a stall at 150 - 160 degrees which can take a couple of hours. I'm not sure if there is not a stall that also occurs with the boneless butt. The stall will result in meat that is cooked to a specific time that will taste fine, but will not shred. You must use an instant read thermometer or a probe to see if it's done. It tastes even better with the bone in, but you will have to deal with the stall. For more information on the smoking process, but also great information about cooking pork butts, check out this link, http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html
Kevin F.
September 29, 2014
The "stall", or as some call it, the "plateau", is a direct result of evaporation from the surface area of the meat. This happens to bone-in and boneless roasts alike. There are only two ways to deal with this, cover it in foil or cook uncovered until the evaporation cycle ends. Getting through this point can sometime take an hour or more (depending on humidity and heat levels).
While it can be frustrating, cooking through this evaporation phase is essential to getting a good crust on the exterior of the meat. Some like to wrap their product in foil, to push through this plateau, and uncover for the last 30 minutes to firm up the bark.
For this recipe, and for this cut of meat, I would not wrap it in foil as you would loose a good deal of the texture that is produced from this rub.
While it can be frustrating, cooking through this evaporation phase is essential to getting a good crust on the exterior of the meat. Some like to wrap their product in foil, to push through this plateau, and uncover for the last 30 minutes to firm up the bark.
For this recipe, and for this cut of meat, I would not wrap it in foil as you would loose a good deal of the texture that is produced from this rub.
Dimply D.
June 30, 2014
We loved the flavor of this!! Even the picky three year old gobbled it up. Our pork butt also did not "shred" as much as we thought, but I didn't mind one bit really. truly great and easy recipe with wonderful favors. Make this now!
vgonyea
June 18, 2014
Sigh....I was soooo excited about this! I tried it this weekend, here are my variables:
3.85 lb shoulder with fat cap
Good ol' cast iron skillet, uncovered
Initial time at high temp 12 minutes, then reduced to 200 degrees
Internal temp was to 205 when I pulled it out (about 8 hours)
Problem...."good ol' cast iron skillet" mentioned above (not aluminized, the real deal) did not survive! I've had this skillet for many years but this actually took the bottom surface off, leaving the bare silver iron below! Heartbroken.
And, after all that the meat was NOT shreddible. Tasty, but not shreddible. And I lost my favorite skillet...after about 7 years or regular ("go-to") use. So sad, it's actually hard to even write this.
ONLY other variable that I can come up with is that my oven is convection...otherwise, I followed the instructions to the "T". Could convection REALLY have done that, even at such a low temp of 200 degrees? The meat was cooked and it was delicious...and the pan has been regularly seasoned, on an as-needed basis over the years.
3.85 lb shoulder with fat cap
Good ol' cast iron skillet, uncovered
Initial time at high temp 12 minutes, then reduced to 200 degrees
Internal temp was to 205 when I pulled it out (about 8 hours)
Problem...."good ol' cast iron skillet" mentioned above (not aluminized, the real deal) did not survive! I've had this skillet for many years but this actually took the bottom surface off, leaving the bare silver iron below! Heartbroken.
And, after all that the meat was NOT shreddible. Tasty, but not shreddible. And I lost my favorite skillet...after about 7 years or regular ("go-to") use. So sad, it's actually hard to even write this.
ONLY other variable that I can come up with is that my oven is convection...otherwise, I followed the instructions to the "T". Could convection REALLY have done that, even at such a low temp of 200 degrees? The meat was cooked and it was delicious...and the pan has been regularly seasoned, on an as-needed basis over the years.
Merrill S.
June 18, 2014
Oh, no! I'm so sorry to hear this. The not-shreddable situation is one that others have apparently encountered as well -- probably has to do with the specific pork butt you used (my guy sells a really fatty version that's mostly "dark" meat). As for the skillet, I really don't know what to say! I've never heard of this happening before, and I use my cast iron skillet every time I make this. This could be a good topic for our Hotline -- other cooks may have had similar experiences and might be able to offer some wisdom/advice.
Souhaite
July 26, 2014
Has anyone been able to figure out whether convection makes that much of an impact? I've got my pork butt in gear, but have a convection-only oven!
Jennifer H.
June 13, 2014
One more question...I have 2 pork butts...how would I adjust the time & temp to cook both at the same time?
Merrill S.
June 13, 2014
Don't think you need to adjust anything -- just leave yourself a little extra time in case they need to cook longer!
Jennifer H.
June 12, 2014
Can I use a different cut of meat such as a shoulder?
Merrill S.
June 12, 2014
Yes, the butt comes from the shoulder, and you can use other parts of the shoulder too.
Whitney G.
October 3, 2014
does anyone else think it's rather confusing that the butt comes from the shoulder. For years, this has both amused and confused.
Barb
February 25, 2017
Well, Whitney GB, the butt is not a cut off a pig, it's the barrel the pork was stored and shipped in. :)
aarin
June 11, 2014
I just made this with a 3lb roast. It was tough and not shreddable after 9 hours (uncovered) so I put it in for 2 more. My oven may have been running a lower temperature but it's a good reminder to check temp and give yourself more time if needed. The crust was lovely and we enjoyed the sweetness but the garlic was a bit burned (even though I didn't burn it badly in the first 10 min at the high temp).
Grinelda
June 3, 2014
This sounds just like my favorite go-to pork recipe for a crowd -- my beloved 12-hour ham! My recipe is much simpler, although I'm going to try Merrill's next time. I buy a big, inexpensive, bone-in pork butt and start it early in the morning, putting it all by itself in a roasting pan (no cover) in a 225 degree oven. The timing is approximate; 12 hours would be for a really big pork butt, 10-11 hours for a smaller one. About 1/2 hour before I plan to serve it, I spoon a jar of apricot-pineapple preserves over it. Sometimes I have to cut through the fat layer at the end to let the meat "escape", and then it just falls apart. I usually serve it hot with side dishes the first night, and then as pulled pork sandwiches for as many lunches or dinner as the leftovers will last. Easy and delicious!
dagatekeeper
June 2, 2014
VickyD, Mine just came out of the oven. I cooked it in a cast iron "DouFeu" cast iron casserole pan. Removed the lid for the last 30 minutes so it could caramelize all over but it was well on its way to that "stage" with the lid on. Wish I could upload a photo. Already had to make sure it was fork tender. Several times.
VickyD
June 2, 2014
Has anyone tried this covered? I did a 2 lb piece of pork, but still used most of the sauce and have it in the oven in my Le Creuset. I'm tempted to cover it to make sure it stays moist but I was looking forward to that crispy coating...
VickyD
June 3, 2014
Thanks dagatekeeper! I ended up leaving the lid on the whole time and it turned out great. Even still had some crispy bits but was fork tender and shredded right up (which is what I was going for).
dagatekeeper
June 2, 2014
Found myself a cute Boston Butt - just 3 pounds. Will adjust the timing and perhaps a wee bit of the spices then do what I normally do for the giant versions - set it and forget it. It would be difficult to have that wonderful aroma throughout the house when trying to sleep. Going to use a cast iron pan this time but normally use my mother in law's vintage roasting pan. Now officially hungry and the meat is still coming to room temp!
Kevin F.
June 2, 2014
Will be making this soon and will report back how it goes.
To address some of the reviews here, pork butts (well, meat in general) pulls somewhere between 195-205 degrees internal. Anything less will probably result in a product better suited for slicing. A fine product, but not shredded. The recipe here is right on for technique, but the preparer would be well served to check internal temps as every piece of meat responds differently to heat and time.
Covering the meat, with foil or a lid to steam or braise, will get the job done quickly, but you will soften the bark - or crust - of the meat. If you choose this method, you can regain some of this if you uncover the meat again for 30 minutes when nearly done to allow the crust to dry again.
Will keep you posted on how this turns out!
To address some of the reviews here, pork butts (well, meat in general) pulls somewhere between 195-205 degrees internal. Anything less will probably result in a product better suited for slicing. A fine product, but not shredded. The recipe here is right on for technique, but the preparer would be well served to check internal temps as every piece of meat responds differently to heat and time.
Covering the meat, with foil or a lid to steam or braise, will get the job done quickly, but you will soften the bark - or crust - of the meat. If you choose this method, you can regain some of this if you uncover the meat again for 30 minutes when nearly done to allow the crust to dry again.
Will keep you posted on how this turns out!
maggie K.
June 2, 2014
OK so I accidentally bought a huge pork butt - 11 pounds. I'm assuming I can adjust the cooking time for the larger piece of meat? I can also cut it if that makes more sense. I'll plan to use it for my teenage sons friends - nothing is ever too big for that crowd!
Cookie M.
June 2, 2014
Tender and delicious! I love how it is so simple to prep and cooks over night. Thank you Merrill for sharing a wonderful recipe!
Helena
June 1, 2014
Not shreddable was my biggest problem, too. However, some small segments WERE shreddable and they looked to be darn meat. So maybe Meryl got a butt with a larger proportion of dark meat and thus it worked for her with this recipe.
Stephanie P.
June 1, 2014
This turned out great, though not shreddable. I'll just slice it up instead. Definitely a keeper. So simple, but with huge rewards!
Chris K.
June 1, 2014
Hello Stephanie: As in previous posts, I was at 175-degrees internal, and like you, not shredable. But nice well done, grey-pinkish, tender. Shredable, since I've done before, needs braising, not roasting. IMHO.
Chris K.
June 1, 2014
Did this with 4# Pork Butt, "Natural," from Whole Foods Pasadena, CA - about 10 hrs. at 200-degrees. Nice tender well done pork roast. Not so shredable -- which would accomplish better as braise.
Scott B.
June 1, 2014
I decided to do this during the day as the timing was off for me to do it overnight. I got the pork out of the fridge at 8am - got it in the oven with the glaze around 9:15am and will have it ready for dinner at 6pm!
CupcakesandKale
June 1, 2014
not sure I understand, "Tie the pork butt with twine in several places so that it cooks evenly." Could you elaborate?
kwade
May 31, 2014
Just bought my pork butt from our local meat source at the FM - can't wait to see how this turns out....
Helena
May 30, 2014
I cannot stress how important the fat cap is. I made this the other night with a butt that had a slim layer of fat. And I woke up to a sad, dry, rubbery piece of pork. Beware!
Merrill S.
May 30, 2014
Good point. Guessing the pork itself may have been quite lean if it had such a forlorn fat cap, and that never goes well...
maggie K.
May 27, 2014
This is on the docket for tomorrow night. Perfect way to christen my new cast iron skillet!
Mya L.
May 27, 2014
My mouth is already watering! What changes would you recommend if I were to try this in a crockpot?
Merrill S.
May 29, 2014
Hm, not quite sure you need to change much. The crust won't be the same, but I think the meat will be beautifully tender!
Dominique
May 27, 2014
Looks scrumptious. Same question as Anne. Do you put it in a dutch oven with lid on or just in a roasting pan, uncovered ?
anne
May 27, 2014
This sounds like heaven. I am wondering, is this a job for my le Creuset? With the lid on? Or do you just leave it out in the open, in a baking dish? The crusty outside part is throwing me. I've forgotten if I can get that effect in the sealed dutch oven. (I'm sure the meat would still be delectable). Thanks!
Merrill S.
May 27, 2014
I put it in a cast iron baking dish, uncovered. Haven't tried it covered and am guessing you wouldn't get the same kind of crust, but it should be really juicy and tender that way!
anne
May 27, 2014
Thank you so much for your response. I can't wait to try this one. I have a feeling the aroma will be so enticing I'll be waking up at, oh, say, 3:30 a.m. with a rumbling stomach!!
Celeste S.
May 27, 2014
Thank you! I've been toying with the idea of cooking pork butt, but have always found it kind of intimidating. This seems like the perfect approach. Will be trying this soon :)
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