How do you cook your butt?

[sumrmist]

nothing like a good butt , I just put mine in a roaster pan cover with water and cook for 6-8 hours at 300 depending on the size of the butt. I pull it out of the water and most of the grease is in the water and off of the meat . Being pork there is no way to get rid of all the grease...thats where the flavor comes from.

 

[JCJRSmith]

I slow smoke it over hickory until an internal temperature of 205 degrees. I wrap it in foil and then let it rest in a cooler for a couple of hours then I shred it.

I use apple, or hickory, or oak. Put a good rub on it and in the smoker it goes, usually overnight. Then, like 2x_Dis_Dad, I FTC it - Foil, Towel, Cooler. Wrap in foil, wrap a couple of towel around it and put it in a cooler. I have left pork butts in the cooler for more than 6 hours like this, and they are still steaming when I take them out.

The pool of grease you see in your crockpot is from the fat and connective tissues in the pork butt being rendered to liquid. Drain it off before you pull your butt.

 

[DMickey28]

You're speaking my language!!!
Except isn't Pernil made with pork shoulder? Isn't Boston butt different?
Shoot now I want plantanos

I was watching Tyler's Ultimate the other day while he was making Pernil and he used the term Boston Butt and Picnic Shoulder interchangeably on the show. I was confused.

The shoulder includes both the picnic and the butt.

The whole pork shoulder is sold just as it says, whole. The scapula or shoulder blade of the hog is severed from the main carcass, and everything from that point down to the last joint before the foot is sold as whole shoulder. If, however, you were to severe the meat once more in the middle of the entire leg portion, at the elbow, you would be left with two separate cuts. The 'top' cut, or that which goes to the scapula is known as the Butt Roast, or Boston Butt, and the remaining 'lower' cut is know as the picnic shoulder.

 

[TinklednPants]

The shoulder includes both the picnic and the butt.

The whole pork shoulder is sold just as it says, whole. The scapula or shoulder blade of the hog is severed from the main carcass, and everything from that point down to the last joint before the foot is sold as whole shoulder. If, however, you were to severe the meat once more in the middle of the entire leg portion, at the elbow, you would be left with two separate cuts. The 'top' cut, or that which goes to the scapula is known as the Butt Roast, or Boston Butt, and the remaining 'lower' cut is know as the picnic shoulder.

This is correct. And unless you have a REALLY HUGE family the whole shoulder is overkill. A boston Butt, shoulder butt,or picnic butt is generally in the 8 to 10 lb range and ample for most families. I too saw Tylers version but prefer (while similar) the version on Simply Deliciouso as it has you marinade the butt overnight in citrus, cilantro and MORE garlic than Tyler uses. And her version of Arroz con Gondules was magnificent. Try it !
You won't regret it! Google Simply Deliciouso and/or Ingrid Hoffman.

 

[java]

I was watching Tyler's Ultimate the other day while he was making Pernil and he used the term Boston Butt and Picnic Shoulder interchangeably on the show. I was confused.

The shoulder includes both the picnic and the butt.

The whole pork shoulder is sold just as it says, whole. The scapula or shoulder blade of the hog is severed from the main carcass, and everything from that point down to the last joint before the foot is sold as whole shoulder. If, however, you were to severe the meat once more in the middle of the entire leg portion, at the elbow, you would be left with two separate cuts. The 'top' cut, or that which goes to the scapula is known as the Butt Roast, or Boston Butt, and the remaining 'lower' cut is know as the picnic shoulder.

Ah!

By the way Tyler made Pernil no way like my MIL makes it. Ours is way simplier plus his sofrito is a little off too. But I bet his is good just not authentic in our house

Oh and On Ingrid- she's Cuban I believe. We do it the Puerto Rican way so our recipe for Arroz con Gandules is also different. It's all about the Sofrito.

 

[Cantw8]

I use apple, or hickory, or oak. Put a good rub on it and in the smoker it goes, usually overnight. Then, like 2x_Dis_Dad, I FTC it - Foil, Towel, Cooler. Wrap in foil, wrap a couple of towel around it and put it in a cooler. I have left pork butts in the cooler for more than 6 hours like this, and they are still steaming when I take them out.

The pool of grease you see in your crockpot is from the fat and connective tissues in the pork butt being rendered to liquid. Drain it off before you pull your butt.

I'm so immature