300° is the sweet spot to leave it at for a longer time. Uncover it for the final 30 minutes in the oven. Cooking it in cast iron with a tight lid will make it cook more evenly & keep it super moist and fall apart tender.🤗
225@ 10 hours. you actually want to meat to reach about 200-205 internal for pork to fall apart like you see on videos I smoke constantly and this is how i do it.
My first time cooking pork butt was a couple months ago, I put it at 275 temp wrap it in foil left it in the oven for 8 hours untouch, meat was tender, and juicy to perfection
I put mine in a deep pan and add orange juice, lemon juice, bunch of spices then cover and it comes out super juicy and citrus flavor because of all the extra liquid added beforehand.
wow, I'm going for it. I'm searching for flavoring right now, glad I read this. May I ask what spices you use? I never thought of lemon juice. I was going with Louisiana spice, garlic, old boy spice, s & p, is my usual but I wanted something different this time. I'll take any advice offered. TSM
Lisa,, hope you are well. I wanted to let you know that I follow your recipe and the result was fantastic ! I have to be honest as English is not my first language I needed to play and play back several times to learn/understand how to do it, but it was worthy. I spoiled several pork shoulders in my life......🙃 My family was very pleased and started to ask how I finally did it 😜 Lisa, you are an star and I have subscribed to your channel. thanks so much
Lisa, you should wash your meat with lime and vinegar, then dry it before seasoning it. Sometimes the gameness of the meat limits the potential flavour that meat can attain when seasoned correctly.
Look into Lechon Asado, it's a pork shoulder cooked similarly with a citrus marinade (juice from orange & lemon & lime, cilantro, mint, GARLIC), and it's one of my favourite dishes.
What I do is put it in the Instant Pot with a chicken broth/water combo. After cooking, leave the juices in there. Add pasta, vegetables and add back some meat. Cook again and it makes an incredible stew with a to die for broth.
Lisa it’s funny I use to work for Kroger in the meat and seafood department the box’s those butts come weigh in over 100lbs and weighing them up individually was a pain also marking them down was a process to through the handhelds lol
You can't go wrong with a pork butt. There's so many things you can make with it. I'd start off with pulled pork sandwiches, then pork and veggie curry and maybe stroganoff. I find that curry and stroganoff is more flavorful with pork vs beef or chicken.
I've cooked this a bunch of times, and the truth is that it's almost impossible to screw it up. Cover it, don't cover it; slow and low, high heat and faster; with veggies, without, they all work. Why? Because pork shoulder is amazing. My biggest problem is keeping myself from eating the whole thing right out of the oven. It's cheap and easy. ¡Buen provecho!
Get you a Pan After Having it in the Oven for a 3hours Wrap it in foil put it in a Foil Pan In Pour Water In The Bottom not to much water though and also make sure that your roast is wrap once u sit it in the pan with water in put foil over the top cook for 3 hours more there you have Super Shredded Roast You Welcome
It might make you appear smart and quick, but how do you expect people to follow you at this pace? You’re NOT a good teacher! SLOW DOWN. Very disturbing. I want my recipes to be a thing of joy and ease, not give me a heart attack!
![Megan Thee Stallion - Mamushi (Remix) [feat. TWICE] [Official Audio]](http://i.ytimg.com/vi/5c0_u9PsrsQ/mqdefault.jpg)
300° is the sweet spot to leave it at for a longer time. Uncover it for the final 30 minutes in the oven. Cooking it in cast iron with a tight lid will make it cook more evenly & keep it super moist and fall apart tender.🤗
Thanks Bonnie. That was very helpful !!
@@Graybirdturtle44 You're welcome.
200 225 not 300. The fat needs to render down
225@ 10 hours. you actually want to meat to reach about 200-205 internal for pork to fall apart like you see on videos I smoke constantly and this is how i do it.
👍🏻👍🏻👍🏻👍🏻👍🏻That's how we do barbecue down here in Central Texas@@chrisallen1668
My first time cooking pork butt was a couple months ago, I put it at 275 temp wrap it in foil left it in the oven for 8 hours untouch, meat was tender, and juicy to perfection
I put mine in a deep pan and add orange juice, lemon juice, bunch of spices then cover and it comes out super juicy and citrus flavor because of all the extra liquid added beforehand.
wow, I'm going for it. I'm searching for flavoring right now, glad I read this. May I ask what spices you use? I never thought of lemon juice. I was going with Louisiana spice, garlic, old boy spice, s & p, is my usual but I wanted something different this time. I'll take any advice offered. TSM
That sounds really good I'll have to try that. I usually use killer hogs bbq season and bone broth it works great also for extra moisture
I tried one in my Instant Pot.
It took about 80 minutes for pull apart tenderness.
I did stick it in a hot oven to brown it a little though.
Usually I eat this as a BBQ sandwich or tacos by cooking up some tortillas and prepping some cilantro, onions, and salsa.
Short and to the point. All I wanted thank you
I love how Lisa’s always cooking smarter not harder ❤
205 is the magic internal temp you are looking for to get that fall apart tenderness.
I usually just keep it simple and rub with salt, pepper and garlic powder but I'm definitely trying your rub recipe soon.
Lisa,, hope you are well. I wanted to let you know that I follow your recipe and the result was fantastic ! I have to be honest as English is not my first language I needed to play and play back several times to learn/understand how to do it, but it was worthy. I spoiled several pork shoulders in my life......🙃 My family was very pleased and started to ask how I finally did it 😜 Lisa, you are an star and I have subscribed to your channel. thanks so much
Lisa makes everything look good
you look badge in my house so you don’t have to go back to work
Lisa, you should wash your meat with lime and vinegar, then dry it before seasoning it. Sometimes the gameness of the meat limits the potential flavour that meat can attain when seasoned correctly.
Ngl that "see you in the second part" got me for a sec 🤣
Low and slow the way to go, looks great!
The bark is the best bart. 🤤
Lisa is always smart and smart i love you 💗
Look into Lechon Asado, it's a pork shoulder cooked similarly with a citrus marinade (juice from orange & lemon & lime, cilantro, mint, GARLIC), and it's one of my favourite dishes.
I probably would have used a binder like mustard or avocado oil. Maybe even sear it before a covered braise.
What I do is put it in the Instant Pot with a chicken broth/water combo. After cooking, leave the juices in there. Add pasta, vegetables and add back some meat. Cook again and it makes an incredible stew with a to die for broth.
This looks delicious Lisa!!! Great job! I know that crispy crust was delicious! 😋
Amazing video, every thing you make is beautiful, be blessed from your fan ❤❤❤❤
The color really gives me throw backs to when she did the steak covered in spicy sauce from a ramen packet
Lisa it’s funny I use to work for Kroger in the meat and seafood department the box’s those butts come weigh in over 100lbs and weighing them up individually was a pain also marking them down was a process to through the handhelds lol
You can't go wrong with a pork butt. There's so many things you can make with it.
I'd start off with pulled pork sandwiches, then pork and veggie curry and maybe stroganoff. I find that curry and stroganoff is more flavorful with pork vs beef or chicken.
When the bone comes out clean like that Lisa you did good! Another certified BANGER by Lisa Nguyen !
Get this girl a smokin pit❤
Dang it, Lisa - I recently gave up eating beef and pork for health reasons and really wasn't missing it...until NOW. 🐖 🤤
I've cooked this a bunch of times, and the truth is that it's almost impossible to screw it up. Cover it, don't cover it; slow and low, high heat and faster; with veggies, without, they all work. Why? Because pork shoulder is amazing. My biggest problem is keeping myself from eating the whole thing right out of the oven. It's cheap and easy. ¡Buen provecho!
It looks so good❤
Absolutely salivating right now....😂😅
It looks soo yummy😋😋😋
Looks yummy! Use the leftovers to make the best pulled pork nachos! 🫢😏
Oh my gosh the "I'll see you in the second part" triggered me so much lol 😭
That looks delicious!
Hola. Lisa Nguyen
Buenos ❤ 🌅 😊 🌹 días
Te mando saludos 🤗 para ti
Me parece muy bien 🌹 👍
Gracias por compartir 😊
Felicidades para ti ❤ 🌹
Yum! Thank you for the instruction!
Get you a Pan After Having it in the Oven for a 3hours Wrap it in foil put it in a Foil Pan In Pour Water In The Bottom not to much water though and also make sure that your roast is wrap once u sit it in the pan with water in put foil over the top cook for 3 hours more there you have Super Shredded Roast You Welcome
You got a great deal…👍🇺🇸🥃
why is the salt pink
also, this looks really good!
it’s Himalayan salt.
Damn good!
Now i gotta go make pernil
Did it come with rind. I love crispy rind but your recipe looks yummy. Must try
Nice 👍
Didn't cut us out for "the second part". That's how you land your subs!
Pork is my happy place.🙆
Look’s delicious 😮😢I’m starving 😮😢
Ok so next we will be seeing many videos of Lisa trying to finish the pork butt not complaining btw I'm just saying:)
lower and slower makes for wayyyyyy more tender meat
Why do you trim off the fat? That's the best part when it melts down to the bottom of the pan to make the gravy.
Vids are good❤❤❤🎉😊
That’s a HUGEEE thing to put in the oven for however long 😂
Americans trimming the fat always make me smile.
❤
In Nepal you can get 2.5 kg pork meat in just $3 very cheap habibi come to Nepal to eat pork 😅
Pork only needs an internal temperature of 145 degrees.
14 likes no views no comments
I would have used chopsticks to mix the ingredients. ;-)
But otherwise, perfect.
Day 22: Please eat malayali food like idiyappam/puttu and chicken/mutton/veg stew!!
never ever NEVER pat dry food with paper towels.
Why not?
❤❤❤❤❤❤🔥🔥🔥🔥🔥🔥🥰🥰🥰🥰
I’m wondering why you were scared of cooking at the start and didn’t know how
Is it butt or shoulder
Wow. You are using a vegitable knife to trim pork fat.
You should get yourself a smoker and cook it in there next time
don't yuck my yum
That's a Boston butt not a shoulder
Removing that grease. That's an insult.
Can you make takis ramen please?
I think pork butt is different than pork shoulder... I am trying to roast pork shoulder...
😳
should've sous vide, looks so dried
Lisa in vid:Pork butt
The title: no
350 for 6 hours
Your welcome
Also if you want throw some veggies in the tray
Why is her viewership going down?
How do you know that?
@@thatmovieguy7778 by looking at the views…
Butt lol
No offense but that is not how to cook a pork shoulder and I think you’d agree
I ain’t eating no expired meat🤢
I couldn't hear 👂it at all... 🙁
First
Someone call the police I just witnessed a crime
Pork butt ? Ffs !
EARLY
sooo not halal mode
*hAlAl*
🤦🏻♂️
Troll somewhere else!
@@kayvan671 lmao did I really piss you off this much LOL
Yuckk
It might make you appear smart and quick, but how do you expect people to follow you at this pace? You’re NOT a good teacher! SLOW DOWN. Very disturbing. I want my recipes to be a thing of joy and ease, not give me a heart attack!
She tried, I know it's a little dry. Smoke it next time
When you said you wanted to poke it, I could help but think of Finding Nemo- "you touched the BUTT!"🤣🤣🤣🤍🤍🤍