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2.5lb Pork Butt - how long to cook?

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Hello all,

I have a 2.5lb bone-in pork butt. I found a nice-looking recipe from food network: http://www.foodnetwork.com/recipes/da...

But it calls for a 5lb butt, and my butt's quite a bit smaller ;-

)

I haven't found any similar recipes that start with a high temp (500), then lowers (to 325), but I'd like to do something similar.

How long would I cook my butt using this method? Can you overcook a butt?

Thanks in advance for any advice. I'm hoping to get it in the oven tonight (and don't have time for a slow roast...).

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  1. I'm too late to answer ... but I think anything in the 300s is too high for fatty pork cuts. I'm in favour of searing and then 225-250

    1 Reply
    1. re: e_bone

      Thanks for your answer. That was sort of the conclusion I came to.

      The receipe was surprisingly good for not having marinated overnight. But I found the meat a bit drier than I'd hoped for. (Though I often feel this way about pulled pork.)

      Maybe it didn't cook long enough, or maybe the temp was too high.

      Would you ever brine a butt? Can you overcook it? Next time, I think I'd keep it in the rub overnight and plan to cook it low and slow for at least several hours (though still not sure how long).

    2. I have not done a butt that small in the oven. When I roast pork butts I generally prefer to cook to temp. I would try the oven at about 220 and cook to 195. Then FTC: wrap in foil, wrap that in a towel, then place in a small cooler for a couple of hours.

      I think that rub and moisture would work in a slow cooker which is what I have used for little butts like that.

      1. For future reference, You can certainly roast Pork Butt successfully in about an hour or two @ 275-300*, but the end time depends on how you want your finished product. If you want to keep it whole, then it will take the longer period....but if you trim it down into smaller, thinner pieces, then it can take as little as an hour to reach 160*....the temperature it needs to be fully cooked and sliceable. An example recipe or dish for the latter is Chinese Char Shiu, also known as Red Roast Pork.

        http://www.google.com/search?q=char+s...