How Long To Cook A 9 Lb Pork Butt – The Complete Guide

Cooking a juicy and tender pork butt is a delicious way to feed a crowd. But getting the timing right can be tricky, especially when working with a large 9 lb cut. Follow this complete guide to learn how long to cook a 9 lb pork butt so it turns out perfect every time.

Overview of Pork Butt

Pork butt, also known as Boston butt or pork shoulder, comes from the upper shoulder of the pig. It’s a flavorful and inexpensive cut that contains a good amount of fat marbled throughout for moist, succulent meat

A whole pork shoulder consists of the upper front leg bone along with shoulder blade bone. Pork butt is cut from the upper part of the shoulder, so it contains part of the shoulder blade bone This helps keep the meat moist during cooking

Pork butt is a tougher, well-exercised muscle from the pig It needs long, slow cooking through a method like smoking, braising, or roasting to break down connective tissues and become tender. The fat marbled within bastes the meat from the inside out

How Long Per Pound?

The general rule of thumb for pork shoulder is to cook it approximately 1-1.5 hours per pound at a low temperature of 225°F to 250°F.

So for a 9 lb pork butt, you would cook it about 9-13 hours. However, cooking time can vary a bit depending on a few factors:

• Bone-in or Boneless – Bone-in roasts take longer since the bone slows cooking. Plan for more time at 1-1.5 hours per pound. Boneless cuts cook a little faster.

• Cooking Method – Smoking and roasting take longer at lower temperatures like 225°F. Braising in liquid cooks faster.

• Meat Shape – Uniform roasts cook evenly. Irregular or thicker ends take longer.

• Meat Temp – Cook until meat registers 195°F-205°F for tender, shredable meat.

• Fat Cap – Leave fat cap on during cooking for moisture. Score fat cap before cooking.

Follow the times for your cooking method, but always check internal temp rather than time alone for best results. The thickness and shape of your particular roast will impact cooking time.

Oven Roasting

Roasting a pork shoulder in the oven is a simple hands-off cooking method that infuses the meat with great flavor. Here are some tips for oven roasting a 9 lb pork butt:

• Prep – Let roast sit at room temp 30 mins to 1 hour before cooking. Season well with salt, pepper, herbs.

• Temp – Cook at 225°F to 250°F until internal temp reaches 195°F to 205°F.

• Time – For a 9 lb roast, plan on approximately 10-14 hours at 225°F to 250°F.

• Rest – Rest 30-60 mins before pulling or slicing meat.

Use a meat thermometer to monitor the internal temp of the thickest part of the meat. Resting allows juices to redistribute through the meat for a juicy texture.

Smoking

Smoking imparts incredible flavor into pork shoulder over several hours of low, indirect heat. Follow these tips when smoking a pork butt:

• Prep – Rub roast all over with brown sugar, herbs, spices. Let sit for 15-30 mins.

• Temp – Cook at 225°F to 250°F until internal temp is 195°F to 205°F.

• Time – For a 9 lb pork butt, smoke for about 11-14 hours.

• Wood – Use lighter smoke woods like apple, cherry, pecan. Add smoke first 4 hours.

• Wrap – Wrap in foil at 165°F stall to power through. Keep cooking to 195°F-205°F.

• Rest – Rest in a cooler for 1-2 hours before pulling meat.

Monitor temps with a probe thermometer for best results. Resting allows the meat to reabsorb juices for moist, tender pulled pork.

Slow Cooker

For a super easy cooking method, a slow cooker can turn out fantastically moist and tender pork shoulder. Here are some tips:

• Prep – Trim excess fat. Rub all over with spices, salt, pepper, brown sugar.

• Liquid – Add 1 cup liquid like broth, apple juice, beer.

• Time – Cook 8-10 hours on LOW until meat shreds easily.

• Temp – Cook until internal temp reaches 195°F-205°F.

• Release – Carefully vent pressure after cooking if using a pressure cooker.

• Shred – Meat should shred easily with a fork when done.

The moist environment of a slow cooker breaks down connective tissues for succulent meat. Cook on low and avoid opening the lid for best results.

How to Tell When It’s Done

It can be tricky to know precisely when a large pork shoulder roast is fully cooked to tender perfection. Here are some ways to test for doneness:

• Temp – Use a meat thermometer to check internal temp. Look for 195°F – 205°F.

• Fork – Meat should shred easily with a fork when completely tender.

• Toothpick – Insert toothpick or skewer into thickest part. It should slide through smoothly when done.

• Bone wiggle – Bone should twist and slide out cleanly with no resistance when done.

• Juices – Meat juices should run clear, not pink, when pork butt is fully cooked.

Always let pork rest for at least 30 mins before pulling or slicing to allow juices to redistribute through the meat. Enjoy your perfectly cooked pork masterpiece!

Serving and Leftovers

A 9 lb pork butt feeds a crowd! Here are some serving tips:

• Pull – Use forks or bear claws to pull pork into shreds and chunks. Discard excess fat.

• Moisten – Mix in defatted pan juices, barbecue sauce, broth to add moisture.

• Serve – Pile pork high on buns for amazing pulled pork sandwiches.

• Sides – Pair with coleslaw, baked beans, corn on the cob, cornbread.

• Store – Refrigerate leftovers up to 4 days. Freeze pulled pork for 4-6 months.

• Reheat – Reheat refrigerated pork in microwave. Frozen pork can be reheated in oven or slow cooker with moisture.

Pulled pork is fantastic in tacos, nachos, sandwiches, pizza, omelets, and more. Get creative with the leftovers!

With the right techniques, you can make an incredible 9 lb pork butt to feed a whole gathering of people. Follow these guidelines on approximate cook times and always use a meat thermometer to check for doneness. In no time, you’ll be a pork shoulder pro!