How Long To Cook A Pork Butt

Introduction

Pork butt, also known as Boston butt, is a cut of pork that comes from the upper part of the pig’s shoulder. Despite its name, it’s not actually from the rear. This cut is prized for its rich flavor and high fat content, which, when cooked low and slow, results in incredibly tender and juicy pulled pork. Its popularity stems from its affordability, versatility, and the satisfying comfort food it provides. Understanding how long to cook a pork butt is crucial for achieving perfect results.

Ingredients

The essential ingredient is a pork butt, typically weighing between 6 and 10 pounds. For a basic dry rub, consider the following:

2 tablespoons kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper (optional, for heat)

Substitutions can be made based on preference. For example, regular paprika can replace smoked paprika, or different types of sugars can be used. Mustard can be applied before the rub as a binder.

Preparation Steps

Begin by trimming any excess fat from the pork butt, leaving about a -inch layer. This fat cap will render and baste the meat during cooking. Pat the pork butt dry with paper towels. In a small bowl, combine all the dry rub ingredients. Generously apply the rub to all sides of the pork butt, ensuring an even coating. Wrap the seasoned pork butt tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat. Remove the pork butt from the refrigerator 1 hour before cooking to allow it to come closer to room temperature.

Cooking Instructions

There are several cooking methods to consider, each impacting how long to cook a pork butt: Smoker: Preheat your smoker to 225F (107C). Place the pork butt directly on the smoker grate, fat side up. Smoke for 12-16 hours, or until the internal temperature reaches 195-205F (90-96C). Wrap the pork butt in butcher paper or foil when it reaches around 165F (74C) to prevent the bark from getting too dark (the “Texas Crutch”). This step can shorten the overall cooking time. Once it reaches the desired temperature, remove from the smoker, wrap in a towel, and place in a cooler to rest for at least 1 hour before shredding. Oven: Preheat your oven to 275F (135C). Place the pork butt in a roasting pan with a rack. Add about 1 cup of water or broth to the bottom of the pan to create moisture. Cover the roasting pan tightly with aluminum foil. Bake for 8-10 hours, or until the internal temperature reaches 195-205F (90-96C). Remove from the oven, unwrap, and let rest for 30 minutes before shredding. Slow Cooker: Place the pork butt in the slow cooker. Add about 1 cup of water or broth to the bottom of the slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the internal temperature reaches 195-205F (90-96C). Shred the pork directly in the slow cooker. Instant Pot: Place the pork butt on the trivet inside the Instant Pot. Add 1.5 cups of broth or water. Secure the lid and cook on high pressure for 75-90 minutes, followed by a natural pressure release of at least 15 minutes. Check the internal temperature; if it’s not between 195-205F (90-96C), continue pressure cooking for another 15 minutes, followed by another natural pressure release. Shred the pork and serve.

Serving Suggestions

Pulled pork is incredibly versatile. Serve it on toasted buns with your favorite barbecue sauce and coleslaw. It’s also fantastic in tacos, nachos, salads, or even over rice. Consider pairing it with classic sides like baked beans, macaroni and cheese, cornbread, or potato salad. For garnishes, try pickled onions, jalapeos, or a drizzle of extra barbecue sauce.

Tips and Common Mistakes

Don’t rush the cooking process. Low and slow is the key to tender pork butt. Use a meat thermometer. Relying on time alone is not accurate. Don’t skip the rest period. Resting allows the juices to redistribute, resulting in more flavorful and moist pork. Avoid over-trimming the fat. The fat renders and bastes the meat, keeping it moist. Be patient. The stall, where the internal temperature plateaus, is normal. Resist the urge to increase the temperature. Wrapping the pork can help push through the stall.

Explore More Cooking Guides

Learning how long to cook a pork butt opens up a world of delicious possibilities. This flavorful and versatile cut of meat is a staple in many cuisines and is perfect for feeding a crowd. Whether you’re smoking it, baking it, or slow cooking it, mastering this technique is sure to impress. Now that you know how to achieve pork perfection, try it out at home and explore more cooking guides at foodrecipestory.com!