Home Cooking

Explain To Me Why My Boston Butt Is Tough, Please.


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Explain To Me Why My Boston Butt Is Tough, Please.

Boudleaux | Jul 5, 2009 04:02 PM

Okay, I admit it. I have a problem cooking meat properly and I've convinced myself I can't. I can cook meat when you have things like ground beef that you brown for say, a pasta sauce but make a hamburger...no. I rarely cook chicken at home because I'm always afraid it is not going to be done. In fact, I'm the queen of standing under the bright light over my sink and inspecting chicken, pork and turkey for any sign of pink. But I'm working hard to overcome this block. So today I decided I'd make a Boston Butt in the oven. I came home with one that weighed 3.76 pounds. I read the instructions on the package AND called my Dad (a great cook) for advice. I preheated the oven to 350 degrees, put a little olive oil on top of the meat then seasoned it, I turned it over and put it into a shallow baking dish. I oiled and seasoned the other side. My Dad said to put some water in the dish but the instructions said not to. I decided to put water in the dish because, well, it seemed like a good idea. Then I put it in the oven to cook for 25 mins/pound. I did the math and everything to figure out how long that would be. :) BUt here may be my downfall. The instructions said to put it in the oven UNCOVERED but my Dad said to COVER it. I left it uncovered. I cooked it for the required time, took it out and let it rest for about 15 minutes. Then, because I wanted to pull it apart for what I will call BBQ (I made a sauce that turned out good), I dug into it. It seemed tough. It was. I worked at it and pulled it apart with the help of a knife. THEN part of it was pink. Toward the middle of the thing. I kept thinking about how long it had been in the oven and it should be done but I can't bring myself to eat pork that looks undercooked. SO I avoided that part. I put the shredded pieces in a bowl and poured a little of the liquid that was in the baking dish on top of the meat to kind of moisten it a bit. I served myself and found the meat to be tough and under-seasoned. I am disappointed. I ate it and I have the leftovers in the fridge and I'll finish it up but what is the deal? Why can't I cook meat? Be gentle with me. I'm trying. I want to understand. I guess I just don't get meat cookery.

Thanks in advance for any help.

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