Cooking time boston butts oven?!
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I do it frequently.
Start by rubbing your Boston Butt generously on all sides with Doc's Loin Rub (recipe below).
Place butt in roasting pan, use a rack if you have it to keep the meat off the bottom of the pan. Pour in a small amount of water, no more than half an inch or so. Cover with lid or aluminum foil. DO NOT USE PLASTIC WRAP! Place in a cold oven.
Turn oven on at 250*F and leave it 10 to 12 hours, or until the internal temperature reaches not less than 165* F if you want to slice the meat, or let the temperature reach 200* F if you want to make pulled pork.
When the internal temperature reaches 200*F, remove from the oven and allow to cool for a few minute. Remove the bone and pull pork apart with two forks. Pour a generous amount of Virginia's Barbecue Sauce (recipe below) over the meat. Stir well. Reheat if necessary and serve. It makes great sandwiches.
Doc Hudson
Doc’s Loin Rub
Inredient Proportion
Paprika 3 Parts
Cumin 1 Part
Garlic Powder 3 Parts
Mustard Powder 1 Part
Curry Powder 1 Part
Blackpepper 1 Part
Salt 5 Parts
Brown Sugar, packed 6 Parts
Combine all ingredients except brown sugar, mix well. Add the brown sugar, crumbling and scattering over the other spics. Mix well.
This recipe is proportional. Use the same measure for each ingredient. it makes no diffeence whether you use teaspoons, tablespoons, ounces, buckets, shovels or metric tons. Just use the same measure for each ingredient.
Virginia’s BBQ Sauce
1 32 oz Ketchup
1 or 2 large onions chopped
1 tablespoon Worcestershire sauce
1 cup brown sugar
? cup vinegar
? tea. Paprika
Brown onions in few tablespoons of oil. Add other ingredients and simmer 15 minutes.
NOTE: I got this recipe from my first Mother-in-Law, whom I dearly loved and miss more than her daughter. It is the best barbecue sauce I’ve ever tried, bar none! Enjoy it! Doc
It will depend on the roast and what you want, but very soft, fall of the bone type - say on a 4 lb roast - that would be about 8 hours at 250. You want low and slow. I usually rub spices on it the night before and then take the roast out an hour before I put it in the oven to get the chill off (my kitchen is cool).