how do i cook a pork butt roast for bbq sanwiches if i'm cooking it on the stove?

Answer 1

you should cook in a slow cooker it will be more tender

but you could try this
North Carolina Pulled Pork
5 lbs. Boston butt pork roast

1 T. coarse salt

1 T. fresh ground pepper

1 T. paprika

3 C. hickory chips soaked in cold water for 1 hour

Mix spices together and rub them into the pork.

Set up your grill for indirect cooking. Preheat it to 350°F. Set the roast over a drip pan. Place hickory chips in a smoker box if you are using a gas grill. If using charcoal throw the hickory chips directly on the fire.

Close the grill and check it ever hour to add more hickory. It will take about 4 - 5 hours to cook the pork. The internal temperature needs to reach 195°F.

Place the cooked roast on a cutting board and let rest for 15 minutes. Remove any fat. Using 2 forks shred the meat into fine stands. Place the pork in a large pan and add 2 cups of the sauce to help keep the pork moist. Cover and put back on the grill over low heat until ready to serve.

Sauce:

3/4 C. water

1 1/2 C. cider vinegar

1 onion thinly sliced and chopped

1 1/2 T. coarse salt

1 T. hot pepper flakes

1 t. freshly ground black pepper

3 T. sugar

1 T. butter

Add the onions to a pan with the butter and saute until soft. Add remaining ingredients and heat until sugar dissolves. Remove from heat and cool.

Answer 2

Take a sq. of aluminum foil and position the beef roast contained in the middle. Sprinkle gently with teryaki sauce and a touch brown sugar. Fold the foil as a lot as variety a respectable packet. practice dinner at 250 degrees for 6 to eight hours, or until eventually beef is executed. you are able to also practice dinner the roast at 350 degrees for 2 to three hours, even if the decrease temperature insures that the roast will be moist and mushy. at the same time as the roast is executed, cool until eventually the beef will be dealt with. eliminate all fat, and shred the beef. position in a Crock Pot with a bottle of your favourite barbeque sauce (honey is continuously good), 1/2 a minced onion, and a contact of Worchestershire sauce. (in case you're utilising basic barbeque sauce, some tablespoons of brown sugar are a scrumptious addition.) Simmer on Low warmth until eventually the beef is heated by. The longer the barbeque sits contained in the sauce, the more effective positive it will be.

Answer 3

You really should cook it in the oven.

Season the roast really good, rub it into the meat and fat. Brown the roast on all sides in some oil in the pot you're going to cook it in. Add enough water to cover and some more of the same seasoning, bring to a boil, cover, reduce heat to low and cook until meat falls off the bone. It's going to take hours. You have to check the water level every hour until it's reduced to about 1/2-1 inch in the bottom of the pot.

Answer 4

Put a BBQ rub on it, throw some garlic in the pan, cover with tin foil and cook at 225 for about 9 hours. Then place the entire pan in a brown paper bag for about an hour before tearing the meat apart. Slather with BBQ sauce.

Answer 5

I simply add a little water, (Don't let it dry out) and cook until the meat starts to fall apart! Add Barbecue sauce, (I like Sweet Baby Rays) while the pork is still cooking. Add whatever seasoning you like, such as onions, or soy sauce, (Soy sauce tastes so good on many meats), and Voila'. Sandwiches! You could also throw everything into a crock pot in the morning, and when the work or school is done, it's ready!

Answer 6

It may be stewed or boiled depending upon whether it is a tender cut or not. Stewing softens otherwise 'tough' meat as does boiling it. Stewing requires less water and more time. The meat should be placed in a metal container that accommodates the size of the roast, add enough water to prevent it from evaporating quickly (more may be added during the process if a desired doneness level has not been reached). Allowing 30 minutes of simmering (slow boil) per pound of meat is a safe rule of thumb.

Answer 7

pulled pork cannot be cooked on stovetop - cook in oven with your spices- very low heat (200 degrees) for about 5 - 6 hours. Not the same as in a smoker...but close 2nd.

Answer 8

Cook it in the oven at 200-210 degrees for up to 8 hours. internal temp should read 165 carful not to hit bone when checking temperature

Answer 9

IF IT HAS TO BE COOKED ON TEH STOVE THEN SEASON MEAT SEER ON ALL SIDES THEN ADD A QUART OF BEEF BROTH FROM CONTAINER AND COOK ON LOW FOR LIEK 4 HRS. THEN DRAIN AND ADD BACK TO PAN AND COOK ON MEDIUM HEAT FOR LIEK 20 MINUTES ITS REALLY TENDER AND GOOD SO I DONT KNOW WHY THEY ARE SAYING U CANT DO IT I DO I LIVE IN AN APARTMENT AND DONT HAVE A BBQ

Answer 10

Try cooking it in a crock pot with bbq sauce on med all day and the meat will just fall apart. As we speak I have one in my crock pot at home cooking and I'm at work. If you don't have a crock pot it is a good investment, if you can buy one or ask for one on your birthday or for christmas. Happy cooking!!!!