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Uncooked pork butt wrapped in string.

Oven Pulled Pork (12 Servings)

Ingredients

Scale
  • about 4 pounds Pork Butt – aka Boston Butt
  • the rub of your choice – good quality
  • 2 tablespoons of Wright’s Liquid Smoke – optional but recommended

Recipe rub

  • 1/2 cup of dark brown sugar
  • 3 tablespoons of Diamond Crystal kosher salt – 2 tablespoons if using Morton
  • 1 tablespoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of pepper

Instructions

  1. Use your favorite rub and some Liquid Smoke. If using the recipe rub, combine ½ cup of dark brown sugar, 2 tablespoons of kosher salt, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of black pepper
  2. If wrapping, place a 4 pound (plus or minus a pound) bone-in (or boneless) pork butt on a large sheet of plastic wrap. Rub in roughly 2 teaspoons of liquid smoke, although this is an optional inclusion.
  3. Use roughly a cup of rub to coat the pork butt on all sides with a thick coating.
  4. Wrap the meat in plastic wrap if you have time. It’s possible that you’ll require a second piece. Refrigerate for many hours, or overnight. If you don’t have time, simply rub the meat and bake it.
  5. When ready to cook, line a large rimmed baking sheet with foil and a rack.
  6. Place the meat on a rack in a 250° oven (not convection). It’s not necessary to preheat the oven. You can cut the cooking time in half by raising the oven temperature to 275°, but we recommend 250°.
  7. Bake until the internal temperature reaches 195°F or more (ideally 200°-205°F). Approximately 8-9 hours. This will vary depending on the thickness of the meat, whether it is bone-in or boneless, and the temperature of the oven. In the next phase, you’ll have some leeway to fine-tune your timing.
  8. Remove the baking sheet from the oven and place it directly on a large sheet of heavy-duty foil. Wrap the foil tightly, then many towels around it. If you have a small cooler, place the wrapped meat in it and leave it to rest for 1-2 hours, or until you need it. When properly wrapped in a cooler, it can stay warm for up to 4 hours. This can assist you in getting the time of your dish just correct.
  9. Using forks, shred the meat. It’s going to break apart easily.

Notes

The entire cooking duration for this recipe is 9 hours and 40 minutes, including a prep time of 10 minutes and a cook time of 9 hours. This recipe for cooking a Boston butt produces fork-tender, amazingly delicious pulled pork that your family will be talking about for days. Feel free to explore this recipe.

If you’d like more ideas on how to cook a Boston butt, then you should check out this video recipe.

  • Author: Bobby

Find it online: https://blogchef.net/how-long-to-cook-boston-butt-in-oven-per-pound/