A question about a recipe: Oven barbecued pork
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...)
Recipe question for: Memphis Style Pulled Pork Barbecue
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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.