Anyone else love doing an overnight pulled pork? This has become my go to
I’ve been cooking pork butts pretty much exclusively overnight for the last few years, and I like it so much better than the traditional method where you’ve got to get up at the asscrack of dawn to make sure it’s ready come dinner time. Whenever I make these overnight, they’re typically done by noon the next morning, which gives me the flexibility to rest as long (or as little) as I need. Never had a bad end product cooking this way either.
Basically, I place the seasoned pork butt on the smoker at 190-200 around 7:30-8pm, then wrap it the next morning around 9am after the bark has formed and we’ve passed the stall. Wrapped with a little butter and bbq sauce (optional) and you’re good to go. I’m not a fan of adding the pork butt to a pan with liquids — it’s overkill and slows the cooking process down. Pork is tender enough without braising it in liquids IMO.
Anyways, just a few of my thoughts. I’ll attach the full recipe in the comments for those interested
by blackdog_bbq
6 Comments
Full recipe: https://theblackdogbbq.com/foolproof-overnight-pulled-pork/#recipe
Interesting. I look forward to trying this. What type of smoker do you use?
I’ve been cooking shoulder roast lately, so fucking good.
I don’t have a smoker so instead I char it on the grill skin side down until its getting pretty dark, then flip it and char up the rest of it, into a pan, giver some rub, cover and cook slow on ~250-280 for 5 or 6 hours. Comes out so fucking juicy and tender, not quite as nice as doing it in a smoker but still great.
I do like using a bit of liquid in my pan, but you’re right it’s not necessary. I just like acidic flavours and do it more for that than for anything else – Some OJ or whatever.
I’ve tried putting mine on the night before.
Annoyingly the storage box for the pellets is not big enough and will run out after like 4 hours depending on weather
Looks good!!
I do most of my long cooks overnight!! Why sit there all day smelling without being able to taste 😉
Seriously, it just makes sense as long as you have the right equipment!!
Sames, baked in foil overnight at 225 is my go to as well.