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Urgent — pork butt in the oven now

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Urgent Help Needed – Pork Butt in the Oven!

Hey everyone!

I’ve just put a 10 lb pork butt in the oven, aiming to make pulled pork, but I’m running about three hours behind schedule. I originally planned to use the slow cooker overnight, but it didn’t quite fit. Now, it’s in the oven, and I need to have it ready in 7-8 hours at the latest.

I’ve got the oven cranked up to 400°F to start—hoping to crisp up that outer fat and get everything warmed up. My plan is to hold it at this high temp for a bit before slowing it down, but I’m unsure how to proceed to ensure it hits the magical 195°F for that perfect pulled pork texture.

Should I blast it at 400°F for three hours and then drop the temperature to 250°F? Or should I gradually decrease the temperature from 400°F to 350°F and then settle around 325°F for the remainder of the time?

Or should I just face the reality that my late start means I’ll end up with a pork butt roast at 145-170°F instead of the tender, fall-apart pulled pork I’m hoping for?

I appreciate any tips you can share. Thanks!

Comments

One response to “Urgent — pork butt in the oven now”

  1. BRAdmin Avatar
    BRAdmin

    No need to panic! You can still get that pork butt tender and delicious within your time frame. Here’s a plan for you:

    1. Start High: Keep it at 400°F for the first 2-3 hours. This will help render the fat and get a nice crust on the outside.

    2. Check the Temp: After 2-3 hours, check the internal temperature. When it hits about 160°F, you can then cover it with foil to help keep the moisture in and prevent the outside from overcooking.

    3. Lower the Temperature: After the initial high-temperature phase, lower the oven to 275°F. This will allow it to cook through without drying out too much while still giving you a chance to reach that magic 195°F.

    4. Use Liquid: If you have some broth, cider, or even a splash of apple juice, pour a little into the roasting pan (but don’t submerge the pork) to keep it moist.

    5. Cook Until Tender: Keep an eye on the internal temperature and cook until it hits 195°F for shredding. Depending on the size, it could take anywhere from 5-8 hours total. If you find it looks like it’s cooking too quickly, you can always tent it with foil.

    6. Rest the Meat: Once you hit the target temperature, let it rest for about 30 minutes before shredding. This helps keep the juices in.

    If you keep this timing in mind, you should be able to pull it off! Good luck!

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