Are you planning to cook a 9 lb pork butt but not sure how long it will take?
Look no further!
In this article, we’ll explore different cooking methods and provide tips on how to achieve the perfect juicy and flavorful pork.
Whether you’re a seasoned pro or a beginner, we’ve got you covered.
So grab your apron and let’s get cooking!
How Long To Cook A 9 Lb Pork Butt?
When it comes to cooking a 9 lb pork butt, the cooking time can vary depending on the method you choose.
One popular method is to slow roast the pork in the oven. To do this, preheat your oven to 250°F and season the pork liberally with salt and pepper. Place the pork on a wire rack in a roasting pan and roast for about 40 minutes per pound, or until the internal temperature reaches 180°F. Once done, let the pork rest in the pan under tented foil for at least an hour. Then, heat your oven to 500°F and put the pork back in without foil to allow the skin to brown and puff up for about 15-20 minutes. Finally, let it rest for another 10 minutes before serving.
Another method is to cook the pork in a smoker or on a grill. This method can take longer but can result in a smoky and flavorful pork. Cook the pork at a low temperature of around 225°F for about 1.5 hours per pound, or until the internal temperature reaches 190-200°F. Be sure to use a meat thermometer to check the temperature and avoid overcooking.
No matter which method you choose, it’s important to let the pork rest for at least 15 minutes before carving to allow the juices to redistribute and ensure a moist and tender meat.
Preparing The Pork Butt
Before cooking your 9 lb pork butt, it’s important to properly prepare it to ensure it cooks evenly and is packed with flavor.
Firstly, remove the pork butt from its packaging and pat it dry with paper towels. This will help the rub stick better to the meat. Next, let the pork butt sit at room temperature for about 30 minutes before cooking. This will prevent the exterior from cooking too quickly while the interior remains undercooked.
When it comes to seasoning the pork butt, there are a few different methods. One basic way is to apply a heavy sprinkling of rub to all sides of the meat. However, some pitmasters suggest removing the fat cap and any large areas or pockets of external fat that can be easily trimmed away before applying the rub. The logic behind this method is that smoke and rub won’t penetrate the external fat, and removing it allows for more flavorful outside meat to form.
To trim the pork butt, use a sharp knife such as a butcher’s knife or a large chef’s knife. Be careful not to pierce the foil at the bottom that is holding in all of those magical juices we have spent hours creating.
Once your pork butt is seasoned and trimmed, it’s time to cook it low and slow until it reaches an internal temperature of 190-200°F. This can take anywhere from 1.5 hours to 40 minutes per pound depending on the cooking method you choose. Remember to let the pork rest for at least 15 minutes before carving to ensure a juicy and tender meat.
Choosing The Right Cooking Method
When it comes to choosing the right cooking method for a 9 lb pork butt, it ultimately depends on personal preference and available equipment.
If you have an oven and prefer a crispy skin on your pork, slow roasting in the oven may be the best option. This method allows for a crispy exterior while keeping the meat moist and flavorful.
On the other hand, if you have a smoker or grill and prefer a smoky flavor, smoking or grilling the pork may be the way to go. This method can take longer but can result in a delicious smoky flavor that cannot be achieved through oven roasting.
It’s important to note that both methods require patience and attention to detail. Slow roasting in the oven requires monitoring the internal temperature of the pork to ensure it is cooked to perfection. Smoking or grilling requires consistent temperature control and monitoring of the smoke level to achieve the desired flavor.
Ultimately, choosing the right cooking method for a 9 lb pork butt comes down to personal preference and available equipment. Both methods can result in a delicious and tender pork, as long as proper care and attention are given throughout the cooking process.
Oven Roasting Method
The oven roasting method is a great way to cook a 9 lb pork butt. This method involves slow roasting the pork in the oven at a low temperature of 250°F. To begin, take the pork out of the refrigerator and let it come to room temperature for about an hour. Season the pork liberally with salt and pepper and place it on a wire rack in a roasting pan.
Roast the pork for about 40 minutes per pound, or until the internal temperature reaches 180°F. Once done, remove the pork from the oven and let it rest in the pan under tented foil for at least an hour. This resting period allows the juices to redistribute and ensures a moist and tender meat.
After resting, heat your oven to 500°F and put the pork back in without foil. Allow the skin to brown and puff up for about 15-20 minutes, turning the pan to evenly blister the skin. Finally, let it rest for another 10 minutes before serving.
It’s important to note that using a meat thermometer is crucial when cooking a pork butt using this method. Insert the thermometer into the thickest part of the pork butt, being sure not to have it next to any bone or you’ll get a false reading.
Slow Cooker Method
Another popular method for cooking a 9 lb pork butt is using a slow cooker. This method is great for those who want to set it and forget it.
To begin, pat the pork shoulder dry and cut it into two pieces, avoiding the bone. Combine the spice rub ingredients and rub it all over the pork, getting in every nook and cranny. Place both pieces of the pork shoulder in the slow cooker with the fat cap facing up. Add onion and garlic around the pork and pour in chicken broth. Quarter an orange and lime, and squeeze their juices into the cooker. Stick the spent orange wedges in with the onion and garlic, but discard the lime. Cook the pork either on low for 8 hours or on high for 5-6 hours, or until the meat is fall-apart tender. It’s best to check it after about six hours on low and 4 hours on high just to see how it’s doing. You’ll know it’s done when you stick a fork into the meat, and it takes barely any effort to fall apart. However, you can also use a meat thermometer to ensure that it’s reached a minimum of 190 degrees internally.
Once done, remove the pork from the slow cooker and let it cool for a few minutes. Then shred the meat with two forks, making sure to pick out and discard any chunks of fat that remain, like the fat cap. At this point, you’ll have a lot of meat and several cups of cooking liquid. Don’t throw away the liquid as it’s full of flavor and yummy fat that helps to keep the meat moist.
Store extra pork in the fridge, which will give you meals for the next week, and consume within 5-6 days. Otherwise, mix the leftovers with the rest of the cooking liquid and freeze them in an airtight container.
When using a slow cooker method for cooking a 9 lb pork butt, slow cook for 6-8 hours if you split the meat in half or about 8-10 hours if you left the pork butt whole. The trick to good pulled pork is cooking low and slow! We want all the collagen and connective tissues to break down and give us that tender, delicious texture. Make sure you check with a meat thermometer toward the end to ensure it doesn’t go above 200 degrees F. Higher than that, and the meat gets dried out and stringy.
To serve, add the pork back into the juices in the crockpot, cover it up, and let it cook on low for about 30 minutes to 1 hour longer until hot. Serve as is or on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.
If you choose to smoke your 9 lb pork butt, it’s important to prepare the meat properly before smoking. Remove the pork from the refrigerator at least an hour before cooking and season it with a sweet and spicy rub that has low salt content. You can find pre-made rubs at your local store or online, or make your own using brown sugar and other spices.
Preheat your smoker to 225°F for indirect smoking and use hickory, apple, or a blend of wood pellets for added flavor. Insert a remote probe thermometer into the thickest part of the pork butt and place it on the smoker grate fat side up, avoiding any direct hot spots. Smoke the pork for about 1.5 hours per pound, or until the internal temperature reaches 190-200°F.
To speed up the process, you can wrap the pork in foil once it reaches a good mahogany brown color after about 6 hours of cooking. This will help retain moisture and speed up the cooking time. However, if you prefer a crispy bark on the outside, skip this step.
Once the pork is done, remove it from the smoker and wrap tightly in foil. Allow it to rest for at least an hour before shredding. Pull apart the shoulder, discarding any chunks of fat or gristle, and sprinkle with additional seasoning if desired. Serve and enjoy!
Internal Temperature And Doneness
When cooking a pork butt, it’s important to know the internal temperature and doneness to ensure that it’s safe to eat and has the desired texture. According to food safety guidelines, pork is safe to consume at an internal temperature of 145°F. However, when it comes to pork butt, which is a cut rich in collagen, it needs to be brought to much higher temperatures (195-205°F) to properly break down the connective tissues and achieve the desired texture.
To shred the pork, it needs to be cooked to at least an internal temperature of 195°F. At this point, the meat will be juicy and easy to shred. It’s important to use a meat thermometer to check the internal temperature and avoid undercooking or overcooking the pork.
Pork butt is fully cooked when it reaches an internal temperature of 200°F. However, some pitmasters suggest removing the pork from the heat when it reaches 195°F because the internal temperature of the pork will continue to increase as it rests. After resting for 10-15 minutes, check the temperature again until it reaches 200°F.
When cooking ground pork or beef, it must be cooked to an internal temperature of at least 160°F to ensure that it’s safe to eat. This is because most bacteria and pathogens live on the outside of the meat, and when the meat is ground, they are spread throughout the meat.