Are you looking for a delicious and easy-to-make meal that can feed a crowd? Look no further than boneless pork butt!
Despite its name, this cut of meat actually comes from the upper part of the pig’s shoulder and is known for its great marbling and flavor. When cooked low and slow, it becomes incredibly tender and succulent, making it perfect for shredding or slicing.
In this article, we’ll explore different methods for cooking boneless pork butt, including seasoning options and cooking times. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll be able to create a mouth-watering meal that will have everyone asking for seconds.
So grab your apron and let’s get cooking!
How To Cook Boneless Pork Butt?
There are several ways to cook boneless pork butt, but the most popular method is slow-roasting it in the oven. Here’s how to do it:
1. Preheat your oven to 425 degrees F.
2. Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.
3. In a small bowl, mix together kosher salt, black pepper, garlic powder, paprika, sage, and thyme.
4. Pat the meat dry with paper towels and place it on the wire rack.
5. Rub the spice mixture all over the roast and spray its top liberally with olive oil.
6. Insert a meat thermometer probe into the middle of the roast and place it in the hot oven.
7. Roast it for 15 minutes, then lower the heat to 375 degrees F and continue roasting until the meat thermometer reads 145 degrees F.
8. Remove the roast from the oven, loosely tent it with foil, and allow it to rest for 20 minutes.
9. Carefully remove the butcher twine from the roast, slice and serve.
At 300°F (150°C), it should take approximately 1 hour per pound to cook your roast. Make sure that your pork is nice and tender!
If your roast is smaller than 6 pounds, you can still use the recipe fully successfully, just shorten the cooking time slightly. You still want to start it at high heat, in a preheated 450°F oven. Roast the pork for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 7 hours until the middle of the roast registers 180°F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.
Another option is to slow-cook your boneless pork butt in a crockpot or slow cooker. This method is great for busy days when you don’t have time to watch over your roast in the oven.
Here’s how to do it:
1. Season your boneless pork butt with your favorite spices and herbs.
2. Place it in your crockpot or slow cooker.
3. Cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender and falls apart easily.
4. Remove from the crockpot or slow cooker and shred or slice as desired.
No matter which method you choose, be sure to let your boneless pork butt rest for at least 20 minutes before slicing or shredding it. This allows the juices to redistribute throughout the meat, making it more flavorful and tender.
Choosing The Right Cut Of Boneless Pork Butt
When it comes to choosing the right cut of boneless pork butt, it’s important to understand the different options available. Boneless pork butt is typically sold in two different forms: the whole roast or half portions. The whole roast weighs between 6 and 10 pounds and can be cut into smaller portions if needed.
When selecting a boneless pork butt, look for one that is marbled with fat throughout the meat. This fat will help keep the meat moist and tender during cooking. Avoid cuts that are too lean, as they can become dry and tough when cooked.
It’s also important to consider the size of the roast when selecting a boneless pork butt. If you’re cooking for a small group, a smaller roast may be more appropriate. However, if you’re cooking for a large group, a larger roast may be necessary.
When it comes to cooking methods, boneless pork butt is versatile and can be cooked in a variety of ways. Slow-roasting in the oven or slow-cooking in a crockpot are both great options for boneless pork butt.
No matter which method you choose, be sure to let the meat rest for at least 20 minutes before slicing or shredding it. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
Preparing The Meat For Cooking
Before cooking your boneless pork butt, it’s important to properly prepare it. Start by patting the meat dry with paper towels to remove any excess moisture. This will help the spices and seasonings stick better to the surface of the meat.
Next, season your pork butt with your preferred spices and herbs. You can use a dry rub or a marinade to infuse the meat with flavor. Some popular spices for pork butt include kosher salt, black pepper, garlic powder, paprika, sage, and thyme. Rub the mixture all over the roast and spray its top liberally with olive oil.
If your boneless pork butt has a layer of fat on top, you can score it with a sharp knife to help it render and crisp up during cooking. However, if you prefer a leaner cut of meat, you can trim off some of the excess fat before seasoning.
Once your boneless pork butt is seasoned and ready to go, you can choose to cook it in the oven or in a crockpot/slow cooker using the methods outlined above. No matter which method you choose, be sure to let your pork rest for at least 20 minutes after cooking before slicing or shredding it. This will ensure that the meat is juicy and tender throughout.
Slow Cooking Boneless Pork Butt In The Oven
Slow cooking boneless pork butt in the oven is a great option for those who want to achieve a tender and juicy meat with a crispy crust. Here’s how to do it:
1. Preheat your oven to 250 degrees F.
2. Prepare your pork by patting it dry with paper towels.
3. In a small bowl, mix together minced garlic, thyme, sea salt, black pepper, olive oil and stone ground mustard until a paste is formed.
4. Rub the paste generously on all sides of the pork butt and wrap it loosely in plastic wrap.
5. Refrigerate the pork butt for a minimum of 1 hour or as much as 24 hours.
6. Remove the pork butt from the refrigerator and let it sit at room temperature for approximately 15 minutes before cooking.
7. Place the pork butt on a rimmed baking sheet or roasting pan with a wire rack.
8. Roast the pork butt in the oven for approximately 30 minutes, uncovered, at 450 degrees F.
9. Reduce the oven temperature to 250 degrees F and continue cooking the pork butt for approximately 6-8 hours or until it is cooked through and falling apart tender.
10. If desired, broil the pork butt for a few minutes to create a crunchy crust.
11. Rest the meat for 20 minutes before serving.
This slow cooking method allows the flavors to develop and results in a tender and juicy meat that falls apart easily. It’s perfect for serving as a main dish or using in other recipes such as pulled pork sandwiches or tacos. Just be sure to plan ahead as this method takes several hours to cook, but the end result is definitely worth it!
Smoking Boneless Pork Butt On A Grill
Smoking boneless pork butt on a grill is a great way to infuse your meat with smoky flavor and achieve that perfect bark on the outside. Here’s how to do it:
1. Prepare your rub: In a small bowl, mix together brown sugar, paprika, salt, garlic powder, cumin, oregano, and black pepper. Rub the mixture all over the pork butt and let it sit at room temperature for 1-2 hours.
2. Prepare your wet mop: In a medium bowl, whisk together apple juice, vinegar, mustard, pepper flakes, and 1 cup of water. Cover and store in the refrigerator until ready to use.
3. Prepare your grill: For gas grills with 3 or more burners, turn all the burners to medium-high heat. After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Lightly oil the grill grates.
4. Smoke your pork butt: Place the pork butt on the grill away from direct heat and fat side up. Smoke at 225-250°F for approximately 90 minutes per pound of meat. Use a meat thermometer to check for an internal temperature of 195-201°F.
5. Mop your pork butt: Baste the pork butt with the wet mop sauce every 20 minutes while smoking.
6. Rest and serve: Once your pork has reached temperature, remove it from the grill and wrap it tightly in aluminum foil. Allow the roast to rest for at least an hour before shredding or slicing as desired.
Remember that smoking boneless pork butt on a grill is a slow process that requires patience and attention to detail. But with these steps, you can achieve deliciously smoky pulled pork that will be a hit at any barbecue or gathering.
Instant Pot Method For Cooking Boneless Pork Butt
If you’re looking for a faster way to cook boneless pork butt, the Instant Pot is a great option. Here’s how to do it:
1. Cut the boneless pork butt into 2-3 inch wide pieces, approximately 1 pound each.
2. In a large bowl, mix together salt, brown sugar, smoked paprika, garlic powder, and cinnamon. Add the pork pieces to the bowl and coat them well with the spice mixture.
3. Set the Instant Pot to saute mode and add 2 tablespoons of olive oil. Once the pot indicates that it’s hot, add 2 pieces of pork and sear them on each side for about 2 minutes each. Remove the pork and set it aside on a plate. Repeat with the remaining pork pieces.
4. Press cancel on the Instant Pot and add 1/2 cup of chicken broth. Use a wooden spoon to deglaze the bottom of the pot, making sure to scrape up all the bits. Then add the remaining chicken broth, Worcestershire sauce, and liquid smoke.
5. Place the pork chunks directly into the liquid in the pot, spacing them out as best as possible. Secure the lid and make sure that the vent is set to sealing.
6. Pressure cook/manual on high pressure for 15 minutes per pound of pork. For example, if you have a 3 pound roast, pressure cook it for 45 minutes. Keep in mind that there will be an additional 10 to 15 minutes on the cooking process while the pressure cooker preheats and comes under pressure.
7. After the cooking time is up, allow for a natural release of pressure for 10 minutes by simply allowing the pressure cooker to sit after the cooking time has elapsed as it will naturally dissipate pressure during this time.
8. Once the natural release is complete, switch the valve to venting to release any remaining pressure. Open up the Instant Pot and remove the pork to a large bowl.
9. Shred the pork with two forks and add your favorite BBQ sauce as desired or use the juice from the Instant Pot – it’s loaded with awesome flavor!