One of the most accessible meats to handle on the grill is a Boston butt. Not to forget how tasty and nutritious it can be. It is one of the best meat choices for pulled-pork sandwiches. It is a meat cut that hardly goes astray; if it does, you can easily save it. This makes it suitable for both beginners and professionals alike.
Because of the high-fat content in Boston Butt, you can cook at both high and low temperatures, and the meat will still retain its tenderness. If you think of adding a grilled or roasted Boston Butt to your Thanksgiving menu, you may wonder when to cook it in an oven.
How Long To Cook Boston Butt In Oven Per Pound?
After cleaning and preparing your meat, the right time to cook a pound of Boston butt is 40 minutes to 1 hour per pound at a temperature 250°. Depending on the number of pounds you are cooking, the duration increases.
After the set time, take it out of the oven and tent it with aluminium foil to lock in the heat for 10-15 minutes. Enjoy your smokey, soft, and sumptuous Butt with the whole family.Jump to Video
Must I Cook Boston Butt In Aluminum Foil?
There is no one-way answer to whether you should because even the experts are split on this step when preparing butts. However, with my experience cooking Boston butt wrapped and unwrapped, I’d tell you there is an advantage in wrapping your meat. Covering the meat after the first cooking stage will help you lock in moisture and prevent the fat from flowing all over the coal.
I also noticed that wrapping the butts helps enhance the meat flavours and spices for a blast of taste when you chew. Covering the Butt can help cut down cooking time by many hours while still giving the same final product with the right amount of smokiness. Not wrapping can dry up your meat, burn it, and take it longer to cook.
Difference between Port Butt and Pork Shoulder
Boston Butt and Pork Shoulder are often misunderstood to be the same; however, they are entirely different. While the name Boston Butt may leave you thinking it comes from the pigs behind. This unique cut of meat is far from behind a slice of pork. It comes from the shoulder of the pig. Some differences between Boston butt and pork shoulder include.
- The significant difference is Boston Butt comes from above the shoulder blade while the pork Shoulder extends down the front of the pig’s hoofs.
- Another interesting difference is the Boston butt is packed with more fat and marbling than the pork shoulder. The white dots are visible on the surface of red meat like lamb, pork, and beef, which is why it’s best suited for a smoky barbeque.
- The pork should have leaner and more challenging meat than the Boston butt. The pork shoulder is best cut for pork slices, shreds, or tacos. While the Butt is tender and moist, making it the best meat to achieve that delicious tear-away consistency.
- The pork shoulder has an unusual rectangular shape because it runs down the pigs’ hooves from the shoulder blade. The Butt sits above the edge with a rectangular shape appearance.
- The fat and marbling give the Butt a unique extra flavour when you slowly cook or smoke the meat. The shoulder contains little to no fat because it is an active muscle in the pig’s body. You will need to bring a pork should during the meat preparation stage to lock in enough moisture to prevent the meat from drying out and making the end product too tough to chew.
- Pork shoulder is often sold with the skin on while the Butt is not. You may remove or cook with the skin to add a crispy external layer.
Because of these characteristics differences, one of the cuts will be better suited for the recipe you have than the other.
How Can I Pick The Best Boston Butt?
Left to me, I’d tell you the best place to get a good Boston Butt is from your local butcher because buying from a store or supermarket will leave you with the job of trimming the excess fats. With your local butcher, he must have cut about ⅛ of the fat to save you some time and trouble. You will be left washing, marinating, and grilling or roasting your meat.
It is also good to know that a butcher sells a standard Boston Butt of 7-10 pounds, which will take a while to cook all that much. You’d probably have to devote 12-14 hours to cook it at a temperature of 190°. However, you can cut a smaller portion to prepare if you make a simple family barbeque. It will take less time to cook the meat to achieve tender and juicy meat. You can always store the remaining in n your refrigerator for future use.
Above all, ensure the butcher you’re purchasing your meat from stores and sells his meat in a clean and hygienic environment. An unhygienic butcher will have flies all around, contaminating the meat and making you sick, especially when you fail to wash and cook your Boston Butt properly.
What Are The Nutritional Benefits Of Boston Butt
It is essential to know the nutritional value of whatever we eat. That will give us an idea of how many calories we ingest, especially for those on a low or high-calorie diet journey. For a 100gram of Boston Butt, the nutritional values are;
Boston butt has a total fat of 19g (29%) and a saturated fat content of 7g (35%). The fat in a Boston butt is on the high side, and it’s advisable to trim out any visible excess fat before cooking/grilling/roasting. During the cooking process, you can drain off the extra fats.
The importance of protein in our daily diet cannot be overemphasized. Protein is responsible for building and repairing tissues in the body. A 100g Boston butt contains 23g (46%) protein.
A 100g Boston butt contains 269 calories, of which half comes from the 46% protein in the meat.
Vitamins are essential for healthy living. A deficiency of some vitamins leads to life-threatening medical issues. Boston butt contains some beneficial vitamins like Vit. C (1%), Vit.D (13%), Vit B6 (10%), and Cobalamin (14%).
Minerals like Zinc, selenium, magnesium, and other minerals support immune function, healing wounds, protein synthesis, red blood cell production, and protecting the body against free radicals. The value of magnesium in a 100g serving of Boston butt is 4%, Calcium 2%, Sodium 67mg (2%), and Potassium 332mg (9g).
The unhealthy saturated fat, fatty and waxy substance contribute to the high cholesterol levels in the Boston butt. 28% cholesterol is a bit high and could be a risk factor in developing heart disease or stroke, and adding to the fact that this increases during the meat preparation when you add salt and other spices containing salt.
Although Boston Butt contains healthy vitamins and minerals that your body needs, you must consider high fat, saturated fat, and cholesterol. Taking a large Boston butt may not be healthy for your heart and arteries.
How To Barbeque Boston Butt
There are many wonderful recipes for barbecuing Boston Butt. Although Boston Butt can hardly go too far wrong to rescue on the grill, there are a few tips I’d love to share to achieve the perfect Boston Butt Barbeque.
We all desire a tender barbeque with flavours that wouldn’t be stressful to chew. You need to break down the connective tissues and fat in the meat while smoking it. To achieve this result, you’ll need an internal temperature of about 190°. Over the years of Barbequing Boston Butt, I notice that the meat cut reaches a plateau at about 160°, and the heat will not increase further. What, then, can you do? I’d advise don’t increase the heat as it’ll burn your meat.
If you let the meat cut at 160°, it’ll hold steady at that temperature for a while and then increase on its own. Try pulling out a bone to check if your Boston Butt is ready; if you pull it out effortlessly, you are good to go. If the bone still clings to the meat or you struggle to get it out, you may want to cook it longer to tenderize it.
Most Delicious Boston Butt Recipe
My secret to a delicious juicy Boston butt is marinating with the suitable ingredient and cooking slowly for the right time. Below is my simple yet wonderful recipe that will leave you wanting more.
Everyone who’s tasted this recipe, including my parent, kids, and husband, enjoyed it. Why don’t you also try this recipe to enjoy with your family?
- Boston Butt- This is your main meat that will become tender and break apart easily after cooking on slow heat
- Salt- You can use any salt, but I mostly prefer pink Himalayan salt for this recipe.
- Pepper- I used black pepper, either finely or coarsely ground. Just go with what you prefer
- Paprika- To add a little bit of heat without making the meat too spicey
- Onion powder- It gives your meat a good lunch and extra flavour.
- Garlic powder- Garlic powder is a game changer in meat preparation. You may opt for fresh garlic, but garlic pow is better for this recipe because it mixes well with other ingredients.
- Sweetener- Brown sugar adds some extra sweetness to your meat. However, if you are on a low-carb diet, you may consider omitting it.
- Wash, clean, and set your meat aside.
- Mix all the other ingredients with the right amount of water for a marinade consistency.
- Make tiny cuts on your meat and apply half of the marinade.
- Preheat your oven and put in your meat cut.
- After about ½ of the cooking duration, depending on the quantity of the meat, bring it out.
- Use a towel when bringing it out because the oven pan will be blazing hot.
- Wrap the meat in aluminium foil and apply the remaining marinade mix.
- Please put it back in the oven for the remaining duration.
- Bring it out and bathe in with BBQ sauce.
- Serve with a low-carb coleslaw or any side of your choice.
Boston Butt Recipe
- Grill or Smoker
- Meat thermometer
- Cutting board
- Sharp Knives
- Mixing bowl
- Plastic wrap
- Aluminum foil
- Barbecue Sauce Brush
- Serving platter
- Forks or Meat Claws
- 1 Boston Butt (4-8 pounds)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (adjust based on desired spiciness)
- 1 cup barbecue sauce (optional)
- Begin by preparing the dry rub. In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to ensure even distribution of the spices.
- Pat the Boston Butt dry with paper towels. Massage the dry rub into the meat, covering all sides generously. For optimal flavor, wrap the seasoned meat in plastic wrap and refrigerate overnight.
- Preheat your grill or smoker to a low and steady temperature of 225°F (107°C). If using a smoker, add wood chips or chunks to infuse the meat with a smoky flavor.
- Place the Boston Butt on the grill or smoker, fat side up, and close the lid. Allow it to cook slowly for the estimated cook time, maintaining a consistent temperature.
- After the initial 4 hours, you can start basting the meat with your preferred barbecue sauce if desired. Baste every hour to enhance the flavor and create a caramelized glaze.
- Using a meat thermometer, check the internal temperature of the Boston Butt. Once it reaches 145°F (63°C), it is safe to remove from the grill or smoker.
- Carefully transfer the cooked Boston Butt to a cutting board and tent it with foil. Allow it to rest for 15-20 minutes to allow the juices to redistribute.
- Using forks or your hands, shred the meat into small pieces, discarding any excess fat or bone.
- Serve the succulent pulled pork on buns or alongside your favorite sides. Feel free to drizzle additional barbecue sauce for extra flavor.
Boston butt, also known as pork butt, is a cut of meat from the shoulder of a pig. Contrary to what the name may sound like, it is far from the pigs behind. It is a nutritious meat packed with many vitamins and minerals, including Vitamins C, B, D, Magnesium, Calcium, and other essential vitamins.
It also contains a lot of fat. When cooking Boston butt in an oven, you must cook it long to make it tender and soft. For a pound of Boston butt, you have to cook for 40 minutes to 1 hour in an oven at a temperature of 250°. This will ensure you have the perfect Boston meal that is tender, moist, and flavoured.