I like to slow roast them in the oven.

Season with salt and pepper, cross hatch the fat side, place on a rack and set in a shallow baking pan and roast at 275 in the oven to the same temp you do for pulled pork.

The cracklin’ chunks on top are out of this world.

Other than pulled BBQ, it’s my favorite way… sometimes I like it better than smoked. It pulls just like slow smoked.

Plus the house smells like heaven all day.

Leftovers are perfect for Cuban sandwich.

This post was edited on 10/7/22 at 9:44 pm

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Posted by jmon

Mandeville, LA

Member since Oct 2010

8474 posts

Posted on 10/6/22 at 9:24 pm to Professor Dawghair

Cooking to temp I get, but how long does oven roasting take?

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Posted by jmon

Mandeville, LA

Member since Oct 2010

8474 posts

Posted on 10/14/22 at 7:24 am to Professor Dawghair

I picked on up Monday morning and roasted in the oven to 165° internal temp, seasoned only with Sea salt and black pepper. Let rest for an hour or so and sliced into it and it was pure heaven. It's like eating meaty bacon and the fat just melts. So easy to do and quick and delicious.

ETA: I did debone it prior to roasting.

This post was edited on 10/14/22 at 8:28 am

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Posted by NatalbanyTigerFan

On the water somewhere

Member since Oct 2007

7638 posts

Posted on 10/17/22 at 9:37 am to Professor Dawghair

quote:
Season with salt and pepper, cross hatch the fat side, place on a rack and set in a shallow baking pan and roast at 275 in the oven to the same temp you do for pulled pork.

I cooked an 8lb BB just like this Saturday. Only thig I did different was, I basted it with melted butter and Tony's every 2 hours.

Let it cool completely then wrapped it and put it in the fridge.
Unwrapped yesterday, shredded it, added it to a pot with a couple packs of au jus on low to warm it up and it was amazing on baked potatoes!!!

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