Should I cover my Boston butt? - Page 2

DramaQueen · 06-02-2008, 08:23 AM

I've been making boston butt for years and I love the stuff but I was under the impression, actually I learned this several years ago, that boston butt is a very tough cut of meat and therefore should be braised with liquid. I cook mine covered, in a Dutch oven with about 1 1/2 cups of liquid for 45 minutes per pound and it is soooo tender and delicious. I have also done a butt on the Weber grill over charcoal and if you cook it very slowly over low heat and keep basting it you will wind up with a fantastic piece of pork. Then you can "pull" it for sandwiches.

This cut has a lot of colagen so it needs very long, slow cooking in liquid. FYI, this is the most flavorful cut of meat on the entire pig. I'll buy that!

**Andy M.** · 06-02-2008, 08:36 AM

DQ your ways work as well. They key to cooking tough pieces pof meat is not the liquid, it's the 'low and slow'. The long exposure to heat raises the internal temperature of the meat to over 190 F causing the collagen and connective tissue to break down. You can do that wet or dry. For pulled pork, the custom is to cook it dry so a nice thick crust forms.

Jeff G. · 06-03-2008, 09:45 AM

Quote:

Originally Posted by Andy M.

DQ your ways work as well. They key to cooking tough pieces pof meat is not the liquid, it's the 'low and slow'. The long exposure to heat raises the internal temperature of the meat to over 190 F causing the collagen and connective tissue to break down. You can do that wet or dry. For pulled pork, the custom is to cook it dry so a nice thick crust forms.

Ah... for pulled pork, it depends on how you are going to serve it.
If I am serving it as just pulled pork, yes low, slow and dry.

If I am making my BBQ pulled pork, I need the broth to flavor it.
It's a wonderful BBQ, served with Turmeric slaw on top..