Best 2 Low And Slow Boston Butt Pork Bbq Oven Method Recipes

When it comes to creating tender, moist, and flavorful barbecue, the low and slow method is the way to go. And when it comes to meats that are perfect for this cooking method, pork shoulder (also known as Boston butt) is at the top of the list. With its rich marbling and collagen content, pork shoulder becomes incredibly succulent and fall-apart tender when cooked at a low temperature for an extended period. Whether you prefer a smoky, tangy, or sweet and spicy barbecue sauce, this versatile cut can be customized to suit your taste preferences. So, fire up your oven, grab a pork shoulder, and embark on a culinary journey that will leave you with a mouthwatering barbecue feast.

Here are our top 2 tried and tested recipes!

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Low and Slow Boston Butt Pork BBQ ( Oven Method ) image

I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

Provided by Chef shapeweaver

Categories Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 lbs boston butt
1 1/2 cups brown sugar
2 teaspoons sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 1/2 cups barbecue sauce, I used Sweet Baby Ray's Hickory and Brown Sugar

Steps:

Preheat oven to 250 degrees.
In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
Line a small roasting pan with foil ( makes clean up easier ).
Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
Turn temp up to 350 degrees.
Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Slow-Smoked Pulled Pork (Boston Butt) image

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Provided by webbbilly

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 5h5m

Yield 6

Number Of Ingredients 16

Ingredients

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

Steps:

Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
Combine pickle juice and olive oil in a small bowl.
Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g

Tips:

Choose the right pork butt: Look for a pork butt that is at least 8 pounds with a good amount of marbling.
Prepare the pork butt: Trim off any excess fat from the pork butt and season it liberally with your favorite rub.
Cook the pork butt slowly and low: The key to tender and flavorful pulled pork is to cook it slowly and low. Cook the pork butt at 225 degrees Fahrenheit for 8-10 hours, or until it reaches an internal temperature of 200 degrees Fahrenheit.
Baste the pork butt: Basting the pork butt with a mixture of apple cider vinegar, brown sugar, and water will help to keep it moist and flavorful.
Let the pork butt rest: Once the pork butt is cooked, let it rest for at least 30 minutes before shredding it. This will help the juices to redistribute and make the pork even more tender.

Conclusion:

Low and slow Boston butt pork BBQ is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can create a mouthwatering pulled pork that will be the star of your next party or gathering.