Are you planning to cook a delicious pork butt for your next family gathering or backyard barbecue?
One of the most important things to consider is how long to cook it per pound. Cooking pork butt can be a bit tricky, but with the right techniques and timing, you can achieve a perfectly juicy and flavorful dish.
In this article, we’ll explore different methods and provide you with helpful tips on how long to cook pork butt per pound.
So, grab your apron and let’s get started!
How Long To Cook Pork Butt Per Pound?
When it comes to cooking pork butt, the general rule of thumb is to cook it for about 1 to 2 hours per pound. However, the exact cooking time can vary depending on a few factors such as the cooking method, the temperature, and whether or not the pork butt has a bone.
If you’re planning to roast your pork butt in the oven, you can expect it to take about 40 minutes per pound at a temperature of 250 degrees Fahrenheit. Once the internal temperature reaches 180 degrees Fahrenheit, remove it from the oven and let it rest for at least an hour before returning it to the oven at 500 degrees Fahrenheit for another 15-20 minutes to brown and crisp up the skin.
For smoking pork butt, plan for about 1.5 to 2 hours per pound at a temperature of 225 degrees Fahrenheit. The recommended internal temperature for pulled pork is 195 degrees Fahrenheit, while sliced meat should reach a temperature of 180-185 degrees Fahrenheit.
If you’re short on time and want to cook a small roast pork butt in the oven, you can do so in about 2 hours at a temperature of 350 degrees Fahrenheit. Simply mix together a dry rub of brown sugar, chili powder, paprika, garlic powder, onion powder, dried thyme, salt, and pepper and rub it all over the pork butt before baking it in an enameled Dutch oven.
It’s important to note that these are just general guidelines and that cooking times can vary depending on your specific circumstances. Always use a meat thermometer to ensure that your pork butt has reached a safe internal temperature before serving.
Understanding Pork Butt And Its Cooking Requirements
Pork butt is a cut of meat that comes from the shoulder of the pig. It is sometimes referred to as Boston butt or pork shoulder, but it’s important to note that these terms are not interchangeable. Pork butt is a tough cut of meat that requires long, slow cooking to break down the connective tissue and become tender.
Both pork butt and pork shoulder cuts do best with long, slow cooking and are excellent choices to be barbecued, braised, or used as stew meat, as well as roasted or cooked in slow-cookers. They also stand up well to strong flavors (think barbecue sauce or chiles) because they have a strong flavor themselves. This is due to the fact that the meat is derived from a hard-working section of the body: Carrying around all that hog weight exercises that section and as a result, it develops great flavor. This is notably true of pastured pork from pigs raised in environments where they can walk freely.
According to experts, tough cuts of meat like pork butt must be “cooked through doneness to tenderness.” In other words, don’t stop cooking a pork butt when it reaches the internal temperature we associate with tender cuts like pork loin or pork tenderloin. A pork butt is not edible if cooked to 140°F or even 170°F. It needs to be cooked to even higher temps to achieve tenderness. In order to be tender, a pork butt must be cooked to an internal temperature of 180-205°.
The reason for this is that the conversion of collagen to gelatin doesn’t even begin until meat reaches an internal temperature of 140°F, and is most efficient as internal temps approach 212°F. “Low and slow” barbecuing at 225-250°F is ideal to facilitate this conversion, providing gentle heat over many hours, allowing the collagen to make its transition into gelatin. While some moisture will be driven out of the pork butt as it reaches these high internal temps, the gelatin makes up for it and keeps the meat moist.
When cooking a pork butt, it’s important to use a meat thermometer to check the internal temperature rather than relying on time alone. For sliced pork, cook to 180-185°. For pulled pork, cook to 190-205°.
Factors That Affect Cooking Time
While the general rule of thumb for cooking pork butt is 1 to 2 hours per pound, there are several factors that can affect cooking time. One of the most important factors is the temperature at which you cook the pork butt. Cooking at a lower temperature, such as 225°F, will result in a longer cooking time than cooking at a higher temperature, such as 350°F.
Another factor that can affect cooking time is the size and shape of the pork butt. A thicker cut of meat will take longer to cook than a thinner cut, even if they weigh the same. Additionally, if the pork butt has a bone, it will take longer to cook than a boneless cut.
The amount of fat in the pork butt can also affect cooking time. A cut with more fat will take longer to cook than a leaner cut. The breed of hog can also play a role in cooking time, as different breeds may have different fat content and muscle structure.
Finally, the humidity inside the cooker can affect cooking time. Higher humidity can slow down the cooking process, while lower humidity can speed it up.
Oven Roasting Method For Pork Butt
If you prefer to oven roast your pork butt, there are a few steps you should follow to ensure that it comes out tender and delicious. First, take your pork out of the refrigerator and let it come to room temperature for about an hour. While you’re waiting, preheat your oven to 250 degrees Fahrenheit.
Next, season the pork liberally with salt and pepper and set it fat side up on the rack in the roasting pan. Roast the pork butt for about 40 minutes per pound, or until the internal temperature reads 180 degrees Fahrenheit. Once it’s done, remove it from the oven and let it rest in the pan under tented foil for at least an hour.
After the resting period, preheat your oven to 500 degrees Fahrenheit. Make sure your oven has had enough time to heat up properly before putting the pork back into the oven without foil! Allow the skin to brown and puff up for about 15-20 minutes, turning the pan to evenly blister the skin.
Finally, take it out of the oven, tent it with foil and let it rest again for about 10 minutes before serving. This will allow the juices to redistribute throughout the meat and give you a tender, juicy pork butt that’s perfect for pulled pork sandwiches or any other dish you desire.
Slow Cooking Method For Pork Butt
If you prefer to use a slow cooker to cook your pork butt, you can expect it to take about 6-8 hours on low heat. The key to a tender and succulent end result is to cook the pork low and slow, until the internal temperature reaches at least 200 degrees Fahrenheit. This will ensure that all of the connective tissue breaks down, resulting in a melt-in-your-mouth texture.
To start, mix together a paste of minced garlic, thyme, sea salt, black pepper, olive oil, and stone ground mustard. Rub this generously on all sides of the pork butt and let it sit in the refrigerator for at least an hour, or up to 24 hours.
Once you’re ready to cook, place the pork butt in the slow cooker and cook on low heat for 6-8 hours. If you don’t have a meat thermometer, you can check for doneness by seeing how easily the pork shreds with a fork. If it’s not easily shreddable, it’s not done yet.
Once the pork is cooked, remove it from the slow cooker and let it rest for at least 20 minutes on a cutting board. This allows the juices to redistribute throughout the meat for a moister end result. Shred the pork with a fork and set aside.
Next, collect the cooking liquid from the slow cooker in a measuring cup or small bowl. There will be liquid from the pork that cooked off while it was cooking. Don’t throw this liquid away! It’s full of flavor and will add moisture to your shredded pork.
If there is a layer of fat at the top of the liquid that bothers you, chill the measuring cup in an ice bath and in the fridge until the fat hardens on top. Then you can easily discard it. Pour the remaining liquid through a strainer all over the pulled meat.
You can now enjoy your deliciously tender and flavorful slow-cooked pork butt in a variety of ways, such as in sandwiches or tacos. Remember to always use a meat thermometer to ensure that your pork butt has reached a safe internal temperature before serving.
Smoking Method For Pork Butt
Smoking pork butt is a popular method for achieving tender and flavorful meat. The first step is to prepare your smoker by filling a baking dish or foil pan with water and setting it on one side of the smoker grate. This will help keep the pork moist during the smoking process.
Next, it’s time to rub the pork with olive oil and then apply your preferred rub seasoning. Once the pork is seasoned, place it on the smoker grate at a temperature of 225 degrees Fahrenheit. Plan for about 1.5 to 2 hours per pound of pork butt.
After smoking for about 4 hours, it’s time to spritz the pork with a mixture of apple juice and apple cider vinegar every hour for the first 4 hours. This will help keep the meat moist and add flavor.
Once the internal temperature of the pork butt reaches 165 degrees Fahrenheit, it’s time to wrap it in foil or peach paper and return it to the smoker at a temperature of 225 degrees Fahrenheit. Continue cooking until the internal temperature reaches between 195-205°F.
When the pork butt has reached its desired temperature, remove it from the smoker (still wrapped) and let it rest in a cooler (with no ice) for at least an hour. This allows the meat to redistribute its juices and flavors.
Finally, use your favorite tool to pull apart the pork into strings and discard any chunks of fat or gristle. Sprinkle with additional seasoning if desired and serve. Remember to always use a meat thermometer to ensure that your pork butt has reached a safe internal temperature before serving.
Checking For Doneness: How To Know When Your Pork Butt Is Cooked
One of the most important aspects of cooking pork butt is knowing when it’s done. While a meat thermometer is the most accurate way to check for doneness, there are a few other methods you can use if you don’t have one on hand.
One way to check for doneness is to wiggle the bone. If the bone slides out easily with no resistance, your pork butt is ready to come off the smoker or grill. If it still resists, it needs more time.
Another method is to probe the meat with a fork or toothpick. If it goes in with little to no resistance, your pork butt is done. The resistance should be similar to sticking a hot knife into butter.
You can also check the color of the juices that come out of the pork when you poke it with a fork or knife. Clear or faintly pink juices indicate that the meat is done cooking.
If all else fails, you can use your instincts and experience to determine when your pork butt is cooked. Shoot for an internal temperature of 195-205 degrees Fahrenheit, and check in several places to ensure consistency.
Remember to always let your pork butt rest for at least 30 minutes before slicing or pulling it apart. This allows the juices to redistribute and ensures a tender and flavorful end result.
