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How to Cook Pork Butt for Slicing?

Judy Mayberry
Judy Mayberry Posts: 2,015
edited November -0001 in EggHead Forum
My daughter cooks pork butts in her oven, like pot roast. They are delicious, by the way. She requested one made on the Egg, but not going as far as pulled pork.

Any advice to make it firm enough for slicing, or just to the point that it has big chunks, but still cooked enough for yumminess (girl word)? I guess the question is what temp to pull at?

TIA.

Judy
San Diego
Judy in San Diego
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Comments

  • civil eggineer
    civil eggineer Posts: 1,547
    Once the internal meat temp hits 160 it can be removed and sliced. I always cook to 195 (pulling temps) but often slice the butt after it is cool. Don't know why but it has a little different flavor/texture when sliced and can be neatly stacked on sammies. I have sliced some when it only hit 180 because I was in a hurry and had rave reviews by my guests. You just can't screw up a good piece of butt!
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    That is GOOD NEWS, Tim. So I can't do it bodily harm no matter what temp it is.

    I have to say it was really delicious in its own juices and carrots and onions with the oven cooking. Maybe I'll use a Dutch oven in the Egg; I've never tried a DO in the Egg. Any suggestions for that?

    Judy
    San Dego
    Judy in San Diego
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  • rsmdale
    rsmdale Posts: 2,472
    Hey Judy let me know how it turns out and what temp you bring it to.



    GOOD EATS AND GOOD FRIENDS


    DALE
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  • danny285
    danny285 Posts: 360
    Cook your Pork Butt on a raised grid with platesetter legs up at 250 dome temp until it reaches 195/200 internal. then slice when ready to eat, it will be great i assure you. You can put a thin coat of mustard then apply your favorite rub and let set over nite before cooking. Cant Fail, Good Luck
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  • troutman
    troutman Posts: 498
    Judy,

    I did two pork butts (bone in) a few weeks ago. I pulled the first one at 175 degrees, foiled, and left uncovered on the kitchen counter until cooled down a bit. I then refrigerated it overnight. The next day I sliced it up, trimmed out any of the few fat portions, and we made great sandwiches out of it.

    The second one went to almost 200 degrees, foiled, into a Coleman cooler with towels, then pulled.

    They were both exquisite, although neither one was what I would call symmetrical.

    Enjoy.

    Scott
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Low and slow to anywhere between 180 and 190 should slice great. Puerco Pibil is very nice and is cooked in a DO.

    Doug
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  • Bordello
    Bordello Posts: 5,926
    Did it have a lot of fat????

    Thanks,
    Bordello
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Exquisite does it for me, Scott. I think I'll try one and pull around 180°.

    Judy
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Do you mean the one that Tim sliced, or the one my daughter cooked in the oven?

    Ms. Judy
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    That recipe looks like a real winner, and not only because I have all the ingredients in my pantry. Except for tequila..I'm not going to buy a bottle of tequila just for this 1/4 cup, so can you suggest a substitute, or will it make much difference if I just leave it out?

    Judy
    San Diego
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Danny:

    Just like a regular butt for pulled pork, right? I always pull at 190°; I cooked it once at 200° and it was too dry.

    It sounds like you can just do what you like with a pork butt!

    Judy
    Judy in San Diego
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  • Chubby
    Chubby Posts: 2,955
    Hey Judy!!

    Cooking that Butt to 170-180 will give you a product that will have good texture...and you'll still be able to slice!

    As far as doing it in the DO..on your Egg? Why not!!

    It will be a bit more like a classic "Pot Roast"...cooking it covered with the Veggers ect!

    You can sear it hard on the Egg...(shut your egg down to drop the temp while you prep the veggers)...and once ready... place your Dutch Oven right back on your GM's FireRing.

    P10100902.jpg

    Now...cover, and cook (at your desired temp) until it's ready!

    It'll be great!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    You know what Chubs? Costco sell them two in a package, and I'm gonna do one of each...DO and Usual Pork Butt way. Perfect eggsperiment material.

    Judy
    San Diego
    Judy in San Diego
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  • jeffinsgf
    jeffinsgf Posts: 1,259
    Judy,

    I've been doing pork roasts in a Pyrex dish on a bed of onions and peppers lately. I usually take them to 190 - 200 internal and shred, but I also have pulled them at 170ish and sliced.

    I just did a couple for the Springfield Eggfest, and they were well received by everyone. Here's a PDF of the sheet I handed out at the Fest.

    http://www.sharptoolsusa.com/jeff/latinpork.pdf

    DO would work just as well as the baking dish, though I think the Pyrex cleans up a little easier. The big key is to get the temps up to the 350 range. Excellent bark.
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    I got a great recipe for Margaritas to take care of the rest of that bottle :woohoo: :evil: :whistle: I don't think the Tequila makes or breaks the recipe. The big ingredient is the anchiote.

    Doug
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Thanks for the excellent tips. I've copied them and I'm all set to go.

    Judy
    San Diego
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    The achiote I've got. You jogged something in my memory when you said Margaritas, so I went to check.

    There is a little left in the bottle of Sauza Conmemorativo. I'd completely forgotten
    we had a big batch of Coconut Margaritas some time ago. It was a Martha Stewart recipe and it was GOOD!

    So I guess I'm all set. Thanks, Doug

    Judy
    San Diego
    Judy in San Diego
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  • Chubby
    Chubby Posts: 2,955
    At least here...(in Texas) all the Butts i've ever seen Sold at Costco were BONELESS!!

    So...Cooking times will definately be different than BONE-IN!

    You'll have to check your local listings!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Quite right! So what differences will I need to shoot for?

    Judy
    Judy in San Diego
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  • Chubby
    Chubby Posts: 2,955
    Several items come to mind...

    1) the fact its been boned might be an opportunity to stuff it with something tasty...
    or at least use a rub or paste to season the inside.

    2)Tie them to insure even
    cooking

    3) my experiences have always been that
    "Boneless" Roasts tend to cook a bit faster.
    I'd monitor with a probe.

    4)Since youre doing two...

    Tell me what you find out...and send me some finished product...lol!!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • emilluca
    emilluca Posts: 673
    I guess the best bet would be buy pork steak and cook that way. You can get pork steak sliced any thickness you want.
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Great, have a good cook, look forward to hearing about the results.

    Doug
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