🔕 🔔

My Basket ()

All questions

A question about a recipe: Oven barbecued pork

D86949e7 98a8 484b b541 4e67cdf2c788  boston butt

I picked up a pork butt at the market today, thinking I'd braise it with cider. Then I realized I had all the ingredients for the oven bbq'd pork. However, my butt is boneless (yikes, that sounds awful) and only 3 lbs - the recipe calls for bone-in, 5-6 lbs.

Any ideas for adjusting the timing of the ascending oven temps accordingly? I've already done the rub - no turning back now.

(Not sure why, but the words I type in the text box are appearing in the question title box...)

amysarah is a trusted home cook.

asked over 5 years ago
1 answer 1110 views
84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added over 5 years ago

Internal temperature would be the best way to tell when your pork is done. Between 145 and 160 degrees is considered safely cooked for pork (and remember that it will continue cooking for a while after the meat is removed from the oven). You should insert your thermometer at the thickest portion of the meat to gauge its temperature.

As far as cooking times, I would start testing early! Bone-in meat takes much longer to cook than boneless meat because it provides a buffer to the heat.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.