When done right, few dishes are as satisfying as a Southern pork butt with its juicy flavor and the versatility of tastes which can be accomplished with it. The pork butt is not from the hog's backside, but rather comes from the shoulder blade area and is also sold under the names Boston butt, Boston roast and shoulder roast. There are several methods for slow cooking a Southern pork butt.
Smoking the meat is perhaps the most traditional cooking method for Southern pork butt. Heat the smoker to between 220 degrees Fahrenheit and 250 degrees Fahrenheit and place the pork butt in the smoking chamber. At 240 degrees Fahrenheit, it takes about 70 minutes per pound for the pork to reach completion. If you want to be able to slice the pork butt, remove it from the smoker when the internal temperature has reached 180 degrees Fahrenheit to 185 degrees Fahrenheit. If you'd rather make the Southern delicacy of pulled pork sandwiches with this pork butt, wait until the internal temperature is 190 degrees Fahrenheit to 200 degrees Fahrenheit.
One method for slow-cooking Southern pork butt is to grill it using indirect heat. Light only one side of the gas grill, or, alternately, push all lit charcoal briquettes to one side of the grill. Heat the grill to about 250 degrees Fahrenheit, then place the pork butt on the unlit portion of the grill. Maintain the grill's temperature and cook the pork between seven and nine hours, or until the inner temperature of the roast has reached 190 degrees Fahrenheit.
A pork butt can also be roasted in the oven. Like the grill and smoker methods, the idea is to cook the roast at low temperatures for a long time. Preheat your oven to 425 degrees Fahrenheit, then insert the pork butt into the oven and immediately turn the heat down to 200 degrees Fahrenheit. How long you cook the pork butt depends on the size of the roast. A 4 lb. butt will take about four hours to roast.
One maintenance-free method for slow cooking a pork butt is with a slow cooker. Combine the recipe ingredients together, then cook on the low setting for about 12 hours or until the meat starts to fall from the bone. This method is preferable for making pulled pork, rather than sliced pork, because the meat tends to crumble and separate at the end of the cooking process.
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