Pork Butt

How about Carnitas.

https://www.youtube.com/watch?v=MIebnjj_R3c

14 coals on top, 6 under the bottom. Change them every 30 min or so.
I like Bad Byron's Butt Rub, but to each his own...

Hiking Hunter wrote:
14 coals on top, 6 under the bottom. Change them every 30 min or so.
I like Bad Byron's Butt Rub, but to each his own...

For how long?????

johnna wrote:

Hiking Hunter wrote:
14 coals on top, 6 under the bottom. Change them every 30 min or so.
I like Bad Byron's Butt Rub, but to each his own...

For how long?????

Pork butt is a long day. Cook by internal temperature and not time. 1 hour per pound is a starting point to guess by. 195 - 200 internal temp will give you pullable pork.

Super_Dave wrote:

johnna wrote:

Hiking Hunter wrote:
14 coals on top, 6 under the bottom. Change them every 30 min or so.
I like Bad Byron's Butt Rub, but to each his own...

For how long?????

Pork butt is a long day. Cook by internal temperature and not time. 1 hour per pound is a starting point to guess by. 195 - 200 internal temp will give you pullable pork.

Yeeehup. It takes all day no matter what seasonings you use. Nice slow and low cut of meat:). Honestly, I cook it at home, normally in my crockpot, freeze it and then bring it to the campsite. If I had a day dedicated to sitting in the campground bet it would be fun.

So much fun in a dutch oven. Your biggest mistake will be lifting the cover to look at it. The heat escapes and you have to start over. Slow is the secret. Do use some sort of seasoning to start. You can buy dozens of flavors. We like Mohito Lime. Cut up a white onion or two and put them in with the meat. It is almost impossible to over cook but easy to under cook.

This can be a fun all day event with the right amount of beer and fire pit stories. If you use coals you need about a half dozen on the bottom and top.

I subscribe to the two up and two down method for baking but you are slow slow cooking. A bit over 200 and you will have plenty of admirers. If you see steam trying to excape it is a bit too hot. Turn the oven physically in 1/3 circles to distribute heat. Turn the top too and keep a few coals on top.
Take 6 to 8 hours to enjoy the process.

Steam some tortillias, grill some onions and peppers. Pour off the liquid from the oven and tear the meat apart. Add more spices. Make some campground friends.

This is how I cook a Thanksgiving Turkey. A bit more heat but not much.

Hiking Hunter wrote:
14 coals on top, 6 under the bottom. Change them every 30 min or so.
I like Bad Byron's Butt Rub, but to each his own...

Double ditto. Put chicken broth in the bottom (1/3 of way up butt side). Salt and pepper. Don't open lid until you can smell the meat browning.

magnusfide wrote:
Put chicken broth in the bottom (1/3 of way up butt side).

That's a lot of liquid to heat up before you start cooking any meat. I use that much for the crock pot but wonder if a little less might be more prudent for the DO?

Yep, go by the internal temp. of the meat. However - don't get it too hot or it will over cook and dry out. I go for 160. The USDA says 145 is safe.

In a dutch oven though, it doesn't seem like a linear relationship between time and temp. The temp will start rising, then seems to hesitate around 130 to 150. Be patient and keep the coals coming. Once it gets over this "hump" you're good to go!

Don't be afraid to take the top off. The dutch oven retains heat pretty well, just don't over do it. Do your fist check about three hours in. And don't dump your coals on the meat!

BTW - there is an easy to remember formula for knowing how many coals to put on your DO. Take the diameter (in inches), subtract 4 for the bottom, add 4 for the top. So if you have a 12" DO, that would be 8 on the bottom, 12 on top. Good starting place.

Found the site I was looking for link. A friend had use this before and really liked it. Explains everything a dummy like me needs to know. I hope.