How to Cook Pork Butt in the Oven | Pulled Pork in the Oven
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- Today we are showing you How to Cook Pork Butt in the Oven | Pulled Pork in the Oven as we continue our oven series. Be sure to look for Pork Ribs, Beef Ribs and Brisket videos, you'd never guess that they were PERFECTLY cooked in an oven.
#howtocookporkbuttintheoven, #pulledporkintheoven, #porkbuttinoven, #howtocookaporkbuttroastintheoven, #pulledpork, #pulledporkinoven, #porkbuttrecipe, #porkbutt, #bostonbuttinoven, #ovenbbqpulledpork, #howtocookporkbutt
Oven Brisket - • How to Cook the Best O...
Oven Beef Ribs - • The Ultimate Oven Beef...
Oven Pork Ribs - • How to Bake Ribs in th...
Cooking Process
Trim and season your Pork Butt
Place on a rack on a sheet pan
Place pan in oven pre-heated to 275F degrees
Spritz at 2hrs and every hour after until butt has a deep Mohagany color and has reached 165-175 internal
Place in a pan or wrap butt in foil with your braising liquid and cover tightly
Put back in oven until butt is tender to a probe or between 203-207 degrees
Remove from wrap, glaze and return to oven uncovered for 10-15 minutes
Let rest for 30-60 minutes
Remove oil from the wrap liquid, taste and season as necessary, heat and return to the pulled pork and enjoy
Looks absolutely delicious. A perfect way for an apartment dweller like me to have a summer cook-out !
Exactly John! Too simple. Thanks
Just made this today. My smoker would not stay burning. So I saw this video and tried it. It looks like I smoked it on my smoker. I did 2 for my family reunion tomorrow. Thanks for the video saved my day to make sure I had my pulled pork for my family reunion.
Wow! That is so cool to hear that this video helped you out Racer. Thanks so much for watching.
Same, my fan was not working on my pitboss, saw this, and started it in the oven. Thanks
@@kylefitzy08, same here ! My Pitt boss won’t start.
Followed this recipe as close as I could with a few substitutions. Was absolutely outstanding. Thank you for teaching us how to cook
That's so cool to hear Buck! I'm glad it worked out!
I tried your method over the weekend. It was my first attempt at any sort of BBQ-esque cook. Let me tell you; you are a genius, my dude. It turned out fantastic! Thank you very much for the pro tips!
An absolute pleasure sir, I'm so glad you found the vid helpful.
I love this, it's very easy for those who don't/can't fire up the grill for whatever reason.
I love it when a plan comes together Charles, thanks.
Great video making me hungry
Thanks so much for watching Denise.
I just did this tonight i had the day off so i went a head and spent the time following this video play by play and it turnt out amazing i used the rub i had on hand but it was moist wasnt mushy it was grate :D
I love hearing that! Congrats and thanks for watching Ryan!
I just brought home a pork butt after work, not knowing HOW I was going to prepare it, but thought of using wood chips in my oven as some folks have done. I wasn't wild on that idea for several reasons. I just watched your video, & while I don't have the exact seasoning that you use, I'm sure I can come up with a few from the pantry that should make it quite tasty!
The *PROCESS* you went thru sold me, & it's either tomorrow evening we'll put this together, or for Saturday night. I plan on making pulled pork tacos with it. I got the sweet corn @ the store when I picked the pork up...already have some corn tortillas...got some vidalia onion, some cilantro, & some slaw, & it should come together real well. Thx for the video! **
Hey Papa Joe - gonna add on a big time cheat here: I'm fixing to smoke two 8 lb pork butts but I don't want to babysit the fire for hours and hours. So, I'll smoke them on the smoker for about the first four or five hours and then I'll pull them, wrap them loosely in foil and immediately transfer them to a pre-heated 235 -240 degree oven to finish them off. After the first four hours on the smoker, the meat won't accept anymore smoke anyway, and by transferring them to the oven.... it's a steady, controlled heat of 235 ish until finished. The butts don't care where the heat comes from. The pros are : You don't really have to babysit the smoker for hours and hours and worry about flare ups, etc..... the cons are: Your whole house is gonna smell like a BBQ pit. Anyway, once they reach an internal temp of about 203, I pull em' , wrap em' in foil, and then wrap that into towels and let em' rest right on the counter. After a few hours of being wrapped in the towels to rest and cool down just a bit, they literally fall apart. After doing this for 30 years - it's a good cheat. Pro tip: > If you do 2 or more butts you can literally let 1 of them come to almost room temp, wrap in plastic wrap really good. (several layers) and then throw the thing straight into the freezer. Pull it out 6 months later and let it sit in the fridge a few days to thaw and then > Put it back in the oven at 225 and slowly bring it back up to temp. When your whole house smells like BBQ - It's ready to take out of the oven. Will still fall apart and you'll never know it was ever frozen. I do this all the time. Saves $$ by cooking butts in bulk. Love your channel guys!
That sounds like an effective plan Mike, it's amazing what we can come up with when we we put our thinking caps on. Thanks for sharing.
Wow! I made this today and it’s way better than other pulled pork recipes I tried! My family loooved it, everyone had 2 sandwiches back to back lol. I think spraying every hour was one of the key to its success. This will be my go to recipe from here on. Thank you so much!!
That's great to heat, thank you so much for watching and supporting.
I just bought a pork butt yesterday. Guess what I am doing this week? Thank you for this video! Looks absolutely delicious. BIG LOVE! Immediate subscribe!
Thanks so much for supporting us OG. You're going to love this recipe.
@@mamaandpapajoe I made this a couple of days ago and it was an absolute hit! My husband's co-workers loved it. One of them owns a Traeger and said that he could not tell that this was not made on a smoker. Definitely will be keeping this one in my back pocket for large or shared dinners! Thank you so much for the video.
Once I heard that words Suckle Buster i knew it would be good
Awesome products Buck. Thanks for watching.
Yet another masterpiece by my brother. I've always said we under estimate what an oven can do....a job well done my brother. Cheers 🍻
Yessir! Thank you kindly my brother, have a great weekend!
Beautiful color and texture. Thanks as always for sharing brother!! 👍🏾👊🏾✊🏾🙂💯
Thanks for watching Detroit, we appreciate you.
I like the furbaby who appeared for a second to check out that roast.
That's my boy Trooper Jill, he's always on lookout. Thanks for watching.
Wow!!!! That is a labor of love!!!
Thanks so much for watching CT.
Wow super delicious 😋🤤
Thank you man😋
Just made this. Absolutely amazing. Happy Birthday America!
That's great to hear Dextrosz. Have a good one.
That's great to hear Dextrosz. Have a good one.
Love how much you love doing this! Trying a bunch of your methods this Labor Day 2024
Thanks very much Mike, always nice to have an outlet for your creativity. Labor day is right around the corner.
BOOM CHOMPA CHOMPA BOOM!!! 💥😋😋😋 ~Chris
🤣🤣🤣 My man!
Best grill master in the game ❤
🤣🤣🤣 Much appreciated sir!
Oh yeah
Thanks so much for watching.
New to the channel, I really like how you explain things and keep it simple. Can't wait to try this!
I really appreciate that Wifi Guy! Thanks for watching.
Looks amazing!! Thankyou..Blessings to you
You are so welcome Dawn, the recipe and process are pretty straightforward. You're going to love this.
Wow that was a great video. Gonna do this tomorrow! Thank you 🙏🏻
You're going to love this recipe Layman!
awesome job like all your cooks. Cheers brother.
Much appreciated Tommy! Take care!
Well done. Very good recipe and technique.
Thanks a lot Jim, we appreciate you watching.
That looks damn fine CJ! Another killer cook for the legend! Awesome job! Cheers brother and have a super weekend to you and Mrs CJ 🍺🍺
🤣🤣🤣 He said "legend". Have a great weekend as well brotha!
Thank you papa....I live in a condo and have no access to a smoker. Thank you for your oven series!!!
It's my pleasure Yoho! I totally understand how some folks just can't do grills for so many different reasons. Thanks for watching.
That was a nice finishing move to get that bark back.. looked great!🍻
What's going on Joe, thanks for stopping in.
CJ & Alicia- I appreciate your cooking some stuff in the oven. I live in an apartment where the only BBQ equipment I can use is an electric BBQ. Thanks.
Our pleasure Dee Dee, we appreciate you watching.
Papa joe still at it 💯
What's up my man!
A really great looking cook. The pulled pork looks amazing. Cheers!,👍🏻👍🏻✌️
Thanks for watching Dwayne!
damn. looks amazing.
TC! What's up bruh!
Wow looks better that on the smoker.
Thanks so much for watching James.
That's looks goodt!!!
Hey lady! How are you?
Great way to break in the new oven CJ.
Yessir a thanks for watching.
Thx... Yummy
Thanks for watching Sammi.
That looked darn good CJ. When I do stuff like this in the oven, I use Uncle Steve's Smoke Bomb as a finishing rub. Gives it a touch of a smoked taste. Nice cook Mama and Papa!
Yessir, I used it on a previous oven video!
Good job!
Thanks very much for watching.
Another hit I was supposed to do the ribs today but I’m feeling a little lazy this looks extremely good
🤣🤣 It's too easy Keith!
deliciousness brother!
Thanks TM!
Awesome 🤩
Thanks for watching!
Great video 👍
Thanks very much Ryan, we appreciate you watching.
8:47 look at that bark!👀👀🔥
Thanks my man!
New sub!💪🏾👌🏾
Thanks very much for watching and supporting Blazo!
I have a 9.5 lb swift boneless pork shoulder butt that i want to cook with this recipe. What is your recommended temp and cook time for that size? Would you recommend cutting it in half to cook? Thanks love the channel!
I'd treat it exactly like I did in this vid Sam. 275F until it reaches 203-205 in about 6.5-7hrs.
I wish you two were my neighbors.
Try Mortons Tender Quick for the smoke ring.
Thanks so much for watching Michael, I'll definitely check that out. I always take care of my neighbors.
Very informative. Wouldn't it make sense to wrap first, then unwrap, so as to not diminished the color and caramelization of the crust?
Great question Udman. Unfortunately, that color and carmelization (Maillard Reaction) requires time and water loss for it to happen. Wrapping helps the meat retain moisture which would then be expelled, preventing deep browing.
@@mamaandpapajoeGREAT ANSWER
Do you keep the oven at 275 throughout all of the phases?
Yes, 275 for the duration!
Hello sports fans! Oven cooks will be especially popular during the winter or for people who don't have a smoker.
For sure CD, it's too easy.
YUM! How many lbs was this one?
This started out at 8.2 lbs Seeker. Thanks for watching.
What would you think about adding liquid smoke to your spritz?
That's a good idea Shumardi, or you could use the liquid smoke as a binder. If you ever do, I'd like to hear how it turned out. Thanks for watching.
It was delicious, thank you for the pork butt.
Much appreciated neighbor!
Pappa Joe that was an amazing butt you got down with. Keep smoking brother.
Thanks my man! How ya been bruh?
Wow I have to fix two of these for this weekend. How many hours should I cook them. 🙆🏽♀️😋
Cook them to about 203-205. This one took me about 7 hrs.
@@mamaandpapajoe oh my goodness I am doing this . For a good friends repast. 7 hours oh my goodness. 😔🤦🏽♀️☺️🤷🏽♀️