Thread: Boston Butt
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Old 10-19-2013, 01:39 AM   #3
somebody shut me the fark up.

chambersuac's Avatar
Join Date: 04-02-09
Location: San Antonio, TX

The best advice is to use the time/pound as only a guide to estimate. For pulled pork, it's done when a probe thermometer or ice pick goes into the butt in a few places "like butter". In other words, with very little or no resistance. The internal temperature is usually between 195 and 205 from what I've seen. If you are slicing it instead of pulling/shredding it, it's done a little earlier.

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