How long do I bake a pork roast?

[cooltouch]

Okay, here's the deal. I bought a pork shoulder roast -- aka Boston Butt -- and plan to bake it until it is fork tender, so I can then shred it and use it for tacos for our family Christmas get-together tomorrow. Maybe not exactly carnitas, but close.

I bought one earlier this week and used the peel-off directions that were stuck to the wrap. They recommended 20 minutes per pound, and an internal temperature of 150F. Hey, I could understand it if this was a pork loin, but the butt has all sorts of smaller muscles and connective tissue that needs to be rendered tender, and 20 minutes a pound is not nearly enough. I ended up baking a 5.5 lb roast for about 5 hours at 325F, and the middle was still not quite done enough. That works out to 55 minutes per pound.

This roast is even bigger -- 6.5 pounds. I'm thinking I should probably plan on 1 hour per pound, and maybe cover it with foil for the last two hours or so, so it doesn't get too dried out?

Anyway, I'm hoping there's still some skilled chefs online here tonight who might be willing to pass along some tips on how to get it done right. Like a good target internal temperature, and any other pointers you'd care to pass along.

Thanks and y'all have a Merry Christmas!

[ElanR]

If you want it super tender and falling apart, overnight it wrapped in herbs and foil at 225-250°. There has to be some fat there for it not to dry out though. You couldn't do this with a lean cut like loin.

[photonewb]

if you're intending to shred it, ignore all the times...put it in a pan, throw in a beer or some other liquid, cover it up, and then cook it until you stick your fork in and with a twist it starts to fall apart. I usually do my pork butts at about 325-350 and it takes 5-6 hours.

[photonewb]

and I typically rub it with a blend of spices (I'm sure you've got one you want to use) as well as throwing an entire clove of garlic in the pan (yes I peel the individual cloves). When you shred the butt, just leave it right in the pan you cooked it in and let the shredded meat absorb all the juices.

[cooltouch]

Well, I like both of your approaches.

Elan, I'm a big fan of "low and slow," so I have an natural inclination for your approach. I'll bet it turns out great. That's the way I barbecue. My wife's Chinese, though, and it's a constant battle between us. She's got that super-hot, super-fast stir-fry background that works great for a lot of things, but not so great for others, like a pork butt.

Richard, I like the beer as tenderizer. Do you cook it covered for the entire time, or just partially?

[Howard Barlow]

At 150 you will do well to slice it with a knife, much less pull it. Low-n-slow with a butt. 225-230, closer to two hours per lb., whether on a pit, or in a pot. If you cook it at 300+, you will not render the fat. Assuming it is bone-in, when the bone pulls out free, it's ready. Otherwise, it will be around 190-200 for it to pull wonderfully. Gooooood stuff.

[cooltouch]

Thanks, Howard. Actually the one I cooked a few days ago at 325 rendered most of the fat -- or at least, there was a pool of it in the bottom of the pan, which is what I'm taking you mean by "render."

Anyway, that's two votes now for low-and-slow. So it's getting kinda late and I reckon I'd better get busy. If this were a brisket, I'd bbq for about six hours at 225 then wrap it and cook for another four or so. But I don't want to leave the butt uncovered for an all-nighter. So what I think I'm gonna do is set the oven to a high heat -- say 400 or so -- and sear the butt for about 30 minutes, then cover it, lower the heat to 225-250 or so, and let it go for the night. Sound like a plan?

[Cajungaltx]

I do the same thing as Richard...and it's yummy~~

[cooltouch]

Thanks, Donna. I'd probably try Richard's method if it were this afternoon and I wanted to serve it for dinner. But since it's past 11pm, I'm gonna go for the all-night method. I'll let y'all know how it comes out. If I'm thinking clearly enough in the a.m., I'll take pics too.

[cooltouch]

Well, I thought I should report back to y'all. The roast went into the oven at midnite. I baked it at 400F for 30 minutes, then covered it with foil and reduced the temp to 225F. I pulled it out at 9:30 this morning. Looks good -- nice browning to the top where a small fat blanket is. And it's moist and super tender. Just what I was after.

Thanks y'all, and have a nice Christmas!

[Carl Stone]

When I do a Boston Butt for pulled pork, I do it low and slow, 7-9 hrs. I will go for about 5 hrs on the grill, using indirect heat, then wrap it in foil for the remainder of the time. It will be falling apart when finished.

[Murph]

YouTube - 10 minute cooking school: Puerco Pibil

Perfect, just Perfect.

[Kalrog]

Originally Posted by cooltouch

If this were a brisket, I'd bbq for about six hours at 225 then wrap it and cook for another four or so.

I smoke my pork shoulders for pulled pork and I treat this the exact same way I do brisket. 250* until done. Done = internal temp of about 195* In the oven it is identical, you just don't get the smokey flavor, but you can do the braise/sear thing and add some to it that way.