Roasted Pork Butt

posted in: Pork 0

Picked up 2 Boneless Pork Butts a month ago weighing a total of 19.6 lbs @$1.55/lb for $30.38 at Cash & Carry. Not a bad price for boneless these days! Cut each in half and trimmed some of the excess fat.  Rubbed the 5 lb Pork Butts with Annie’s Roasted Garlic EVOO  for the glue and Plowboys BBQ Bovine Bold before binding them with Cooking Bands, and freezing the 2 vacuum sealed Butts.

Allowed one of the Pork Butts to defrost in the refrigerator for 3 days.  Curious to see if per-seasoning, vacuum sealing, freezing, and thawing would have any noticeable affect on the cooking, texture, and taste.

Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 375ºF using Hickory wood BBQ pellets.  Since the Pork Butt is to be Roasted rather than Pulled there’s no need for the normal Low-and-Slow method.

Cooked at 375ºF until the Internal Temperature (IT) reached 160ºF.  Took 2½ hours.

Double wrapped the Pork Butt in foil and continued cooking until the IT reached 187ºF.  Took another 40 minutes.  Note:  The Cooking Bands really keeps the Boneless Pork Butt in one piece nicely.

Meanwhile, I cooked up some baked potatoes in the Infrared Char-Broil Smoker, Roaster, Grillon HIGH with the Lid Open until the potato IT reached 210ºF.  Took 1½ hours.

After double foiling the Pork Butt it took another 30 minutes to reach the 187ºF IT.  At this point I would have rested the meat for 30 minutes but it cooked quicker than expected.  I chose to Foil, Towel, Microwave (FTM) rather than Foil, Towel, Cooler (FTC) for an hour cause I didn’t want to drag out the cooler.  The microwave serves just as well but make sure you keep the door closed.

Sliced Roasted Pork Butt after a 1 hour FTM.  Ready to serve!

The Money $Shot$ … Sliced Roasted Pork Butt, and Baked Potato with a side of Steamed Asparagus …

Discovered that per-seasoning, vacuum sealing, freezing, and thawing did not have any noticeable affect on the cooking, texture, and taste.  The Pork was moist and succulent!!  The best part is that since I was processing the Pork Butts anyway it saved me time and trouble down the road …

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