In most pork butt/shoulder recipes, I either slow roast in the oven, smoke in the smoker or simmer on the stove. I was at the store and I have been trying to budget by using food items for more than one thing. The 4lb pork butt was almost as much as the 10lb one, so I bought the 10lb.
I really don’t know what I was thinking. I was only cooking for my boyfriend and I, but all I could think of was Cuban Sandwiches.
On Friday, prior to the superbowl, I did some research about how I should cook it. I really wanted to smoke it but, it’s 30 degrees here right now and I looked at cooking time. Most people wrote, 20-24 hours. Yeah, I’m not doing that.
It was too large to simmer so I had to slow roast it. I read about a recipe where they broiled the butt for 20 minutes and then finished it in the oven at 300 for 4 hours. I have a gas oven and most of the time it takes longer.
I have a rub I use for pork that comes out great every time, for the original recipe go here.
Slow Roasted Pulled Pork
- 10 lb Pork Butt/Shoulder
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon cayenne pepper
- Rinse pork and dry with paper towels. Mix ingredients in a bowl and slather pork.
- Preheat oven to 450, I get scared when I broil anything with a lot of fat. Don’t ask. Cook for 20 minutes.
- Lower to 300, and cook for 6 hours. Check temperature every hour and half or so. You want the internal temperature to reach 190-200 degrees. That’s when it begins to pull apart.
- Serve with favorite BBQ sauce. Tyler Florence’s BBQ sauce recipe is really great, if you want to make it from scratch. My boyfriend prefers Kraft, so… yeah. The Horror!