Pork Loin (Oven Roasted)
8.2 pound pork loin @ $1.59 per/lb. ($13.04)
- Oven preheated 450°F
- Fat is removed and seasoned
- loin is seasoned and halved
- fat in roasting pan
- 24 oz water is added
- loin cooked at 450° for one hour them temp turned down to 275° (425° would be better or 45 minutes at 450°F)
- pulled at internal 145° carry over to 150°(when "Deli" slicing I cook at a slightly higher internal temp than I normal do.
- cook time roughly 2 hours
- Drippings strained and refrigerated.
- Loin wrapped and Refrigerated overnight.
- Sliced cold and tossed in with some pork and turkey gravy mix with a bit of drippings.
- served in a crockpot
Pork Butt
18.77 pound bone in double pack @ $1.39 per/lb. ($26.09)
yield about 11lbs (finished product) @ a 41% loss
- Fat cap removed then scored/crosshatched deeply
- Fat is seasoned with rub and Worcestershire and wrapped
- Butt is rubbed with Philly Style Rub then wrapped
Next day
- Fire is started
- one hour later Fat is placed in a drip pan under the grates with a quart of water
- Pork Butt on the Pit over top of drip pans.
- pit is at 325° slowly bringing temp down
- 250°F - 275°F 4.5 HOURS (I try to keep pit at 275°F)
- Internal temp 160°F, Foiled in pan and placed in oven @ 290°F until an I.T. of 210°F (I don't waste my wood on foiled butts anymore)
- Drippings are strained and placed in the refrigerator.
- Pork is removed from the oven and rests an hour or so.
- pork is pulled and de-fatted drippings are added as needed.
- this butt was for a buddy that was having folks over for the eagles game so he asked for sweet BBQ sauce.
- Pork is sauced with BBQ sauce then placed in fridge.
Frank updates
It's hard to believe that I have been cooking on this Pit for 8 years already.
A few tweaks I made on Frank recently to assist in catching drippings.
Cast Iron griddle with feet topped with Weber Cast Iron grates, the drip pan sits on this and water and spices/veggies are added..
