The proper way to cook a Pork Shoulder Butt Roast to perfection every time!

[@coreymartin-bigpoppa1377]

Great video . I watched this and directly ran to the grocery store to get a pork shoulder to make this. It’s in the oven now!!!!

[@FoodChainTV]

Great! Let me know how it turned out.

[@wtlandry2]

Cooking this now, Kudos to you and your dad!

[@FoodChainTV]

Thank you

[@tanyamiller6275]

This looks beautiful I'm going to cook it

[@SouthernTee71]

Looks delicious! I love stuffing it with the garlic cloves. 😋

[@jeffp3415]

205 degrees is the key - everything else is a matter of personal taste. I'd do the same thing but I'd probably brine the roast overnight with a seasoned brine (including garlic), use chicken stock with a whiff of apple cider vinegar for the liquid, use more onions and carrots, and use Cavender's Greek for my seasoning.

[@ItsYoMammy]

Surprised to hear 205. I was concerned about drying out as with any other meat. However, this was cooked to perfection.

[@chrisxprem]

205 Centigrade ?

[@jeffp3415]

@@chrisxprem 205 degrees F

[@alexlenz2361]

Dude - wow - this was pork perfection, thanks!

[@FoodChainTV]

Glad to hear!

[@scrappypaws]

Thank you for sharing!

[@thetruth3213]

Tks. Dinner tonight sorted

[@KeyserTheRedBeard]

Great video, Food Chain TV. Looking forward to your next upload! I tapped that thumbs up icon on your content. Keep up the amazing work. Your method for ensuring the pork shoulder stays juicy with that low and slow technique is spot on! Have you ever experimented with different marinades before cooking, and if so, which ones have you found to complement the flavors best?

[@FoodChainTV]

Thank you very much for watching! I sometimes brine large pieces of pork with a 4% salt in water solution. But the important thing to me is the fat content of the meat (for flavor) and cooking method to yield tender meat. You can always easily add flavor with a sauce when serving, without having to marinade, which is time-consuming and makes for more work.

[@tomweickmann6414]

Nice to see you rested it properly. In the pan without taking it out. I too miss my parents cooking, even though they cooked everything well done but we raised our own beef and nothing in the stores matches it today. Does the garlic flavor the whole roast or just around the holes? Does look a little like a murder scene but it's tasty none the less.😊

[@alyssaferaci1133]

I had to pick someone up at the airport..so I had put a roast in the oven at 250 degrees at 5am...literally got home about 6 hrs later and OMG it was sooo tender and juicy..and I cooked potatoes with it..and those were even delicious

[@EchoSigma6]

I like the simplicity of this dish. I’ll try it soon. Thanks for the video.

[@hollywaddell6727]

This came up in my YT suggestions just in time for Thanksgiving. We are going to my sister’s for turkey and all the trimmings. However, one of her granddaughters just can’t do turkey anymore (not sure why on that ???) Anyway, sis had a good sized pork butt in the freezer and asked if I would cook it because she doesn’t think her oven is big enough for the turkey and every other thing roasted. This looks like the perfect method I was hoping for. A couple of weeks ago I used this method for a 9 lb. Sirloin Tip beef roast and it really works for these less tender cuts of meat. I am going to put a few home-grown sliced apples in the bottom of the roaster as well. I always like to accompany pork with some apples. Happy Thanksgiving.

[@ArthurTheLibraryDetective]

🕵️😎... Yum!!..Fave Recipe.. so far this day..Gracias..🙏🏼♥️🤗

[@pattibaileydesigns]

Okay, it's in the oven! Had no Guilden's Brown Mustard so I'm using a stone ground mustard; that's the only difference. Hoping it turns out as good as it sounds and you say! LOLOL

[@FoodChainTV]

I'm sure it will turn out great!

[@pattibaileydesigns]

It turned out delicious! When it had 1 hour to go however I turned up the heat to 350 and took the lid off so that the the top would form a crust. I will definitely make this again.

[@FoodChainTV]

@@pattibaileydesigns Awesome!

[@ghhjffhjjj]

Years ago in Boston they were shipped in containers called butts

[@trentboyett6048]

Three reasons for me to make this roast. 1* It looks delicious 2* I've been eyeing that inexpensive cut of meat at the supermarket for some time now. 3* And my grandfather on my mothers side name is Bares . The name was slightly changed at Ellis Island from ( I believe) Baresh . They came from Czechoslovakia.

[@kimgroh4987]

Always brown the meat, deglaze the pan you do it in and add the liquid to the slow cooker

[@tanyamiller6275]

Mmmm this looks nice

[@tom4506]

The name came from the way it was packed

[@FoodChainTV]

Thank you.

[@tonyedward6909]

Sticking garlic in the holes therapeutic 😂

[@betsyburton538]

Going to try this cut/recipe tomorrow for my first time ever in 59 years. I’m going to cut my roast in half and experiment to see if I can use this cut for the hubby’s pork and sauerkraut New Years tradition. Has anyone used this cut before for that?

[@joshnabours9102]

Hey, that is exactly the same pan i just bought to do this. Maybe my roast will be just as good as yours then!

[@perrymalcolm3802]

Heaven ❤❤

[@RomeoEdward]

Great looking roast pork, I'm making this! Thanks for the great tutorial. I had a roasting pan like that but never used it. I've been using dutch ovens for my roasts. Do you think a DO would work the same.

[@FoodChainTV]

Cast iron dutch ovens get hotter than the one in this video, so it may cook quicker, but you may want to cook 20 degrees lower in the oven, since you want it low and slow. The slower it takes to reach that temp, the better it's going to turn out.

[@Wanderlust1972]

@@FoodChainTV are the carrots you put on the plate from the same pan you made the pork?

[@mrw4165]

A gravy from the liquid, after reducing, will be great.

[@DarthNihilus863]

Could I drie brine with the mustard overnight?

[@tanyamiller6275]

Oh yummmmm

[@Bob-ig1wn]

I am going to try this prep. My only change will be to remove the meat and defat the meat juices

[@bronxbrothers121]

Im curious why you didnt season all sides? too much seasoning (too salty)?

[@AnishJames]

If you had to cook it for pulled pork, do you have to cook it for longer or a different temperature?

[@FoodChainTV]

For pulled pork, I would cut into smaller chunks and pressure cook it in a pressure cooker with seasoned broth for 45 minutes to 1 hour on high pressure. Then let cool, shred and then mix with bbq sauce of choice.

[@zachyoung9375]

I do the same way except i sear the fat cap first in a pan and then put a yuengling on the bottom

[@FoodChainTV]

Sounds delicious!

[@StacyRoberts-j7b]

It's the bottom part of the shoulder that's how it got its name

[@jbenedict967]

id like to think, that the picnic is the front of the shoulder, and the upper is the butt, or rear end of the whole shoulder??

[@MrWigby]

Trying tomorrow! I have same roasting pan, but no lid….is lid necessary

[@FoodChainTV]

Yes, you don't want it to dry out. So, you can wrap tightly with tin foil if you don't have a lid.

[@MrWigby]

Found my lid 😊 Thank you.

[@shepshape2585]

Contrary to what he's saying in the video, apple juice would be the best liquid to cook a pork roast in. If you want the most delicious result that is.

[@chrismargaris9257]

Is it best to remove skin first?

[@Voljetay25]

Wonder how people cooked it perfectly without technology

[@FoodChainTV]

A lot of trial and error! I often think about that too.

[@gregdoyle6367]

Isn’t the sauce full of grease?

[@tanyamiller6275]

I have taste vision

[@TC-xh5wp]

Do not put garlic directly in the meat. It looks cool, but if you do, it will not taste good. 0

[@TheSilverSphincter69]

carnitas..drops mic and walks off

[@duanedelperdang1749]

The proper way is on a smoker or pellet grill.

[@davidbeirer6423]

Maybe you just don’t like the taste of rare beef that is a factor

[@FoodChainTV]

I love rare beef. I love all juicy meats.

[@plantlvr]

Use fresh garlic!

[@carlodefalco7930]

6 hrs 😳🤔🫣🫣🤷‍♂️🤷‍♂️because you put a lid on it ?

[@SaxSith]

Beer instead of wine?!

[@sleepb4570]

🔥 🐖

[@ellissmithjr6599]

Just me,what I saw here,too many holes for the garlic... Doing this helps dry out the juices fom the roast... 😤😬😐

[@thomassmith4616]

Legal for what??

[@Anabsurdsuggestion]

This is American cooking, unfortunately.

[@augustkoch9763]

Timing your cooking is boringggggggg

[@PravdaTruth-ug6xs]

205 degrees?

[@pobept63]

Sounds insanely overcooked I agree

[@moedeets3508]

Not for pork Butt. 205 renders all the fat and connective tissue making it pull apart tender. Cooked at 250. That’s how you make pulled pork on a smoker 225 till the meat is 205, wrap and rest for an hour at least, pull and serve.

[@pobept63]

@@moedeets3508 I stand corrected, made a pork butt and stopped at 190, now with further research understand about breaking down the collagen etc