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Bone-in Pork Butt: Braise, Roast or slow cooker?


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Bone-in Pork Butt: Braise, Roast or slow cooker?

pamf | Jul 2, 2012 02:03 PM

Hi all, I have an approx. 4lb. bone-in whole pork butt that I want to cook for use in a recipe for upscale sloppy joes.

Because the cooked meat will be added to a very distinctive sauce, I do not want to add a lot of seasoning to the initial cooking. I do however, want juicy flavorful meat.

I have searched (Eat Your Books, Epicurious, etc.) but every recipe I am finding either cooks the meat in a sauce, liked pulled pork, or is for cut-up and stewed dishes.

The one recipe that I found that just calls for roasting the pork plain, it only says season with salt and pepper and roast for about 2 hours until brown. That is a little too vague for me.

So if anyone has any recommendations for the best way to cook this, I would appreciate your suggestions.

Should I brine or marinate the meat first?
What internal temp should I be looking for?
Braise it in a dutch oven with some liquid, or just roast. I have a slow cooker, so that might be another option.

The sloppy joe recipe is from John Besh. My SO saw him making this on FoodNetwork on one of those "Best Thing Ever" shows. I would like to serve on July 4th.


Thanks in advance!

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