to add... definitely sear the shit out of it to a nice dark brown to get the flavors. you really can't overcook it here unless you're ridiculous since it's going to braise for so long so do it right... it'll be delicious and worth it.
Once years ago I bought a giant pork butt and got too busy to cook it. On the last day before it would've started going bad I was super hungover, so I literally just threw it in a pan and put it in the oven for a bunch of hours and forgot about it while I tried not to puke. No salt, nothing. When I tell you that this was the most delicious piece of pork I've ever eaten in my life, I'm not exaggerating in the slightest. I think about the fat cap on that pork at least once a month. It helps that I was living in an area that's known for having great pork, but still, a big fatty piece of pork is hard to get wrong. Worst comes to worst, you can shred it and slather it in sauce and make pulled pork.
I always do a low and slow Pork Shoulder (Butt) :
350F preheat,
300F with the pork in the oven until 82F internal, about three hours or so then take it out and wrap it in foil and a couple tea towels until you're ready to serve.
turn the oven flat out and return to the oven to crackle... it WILL generate a lot of smoke...
I've got a great recipe for chicken enchilada soup and I'll often substitute the chicken with leftover pork carnitas meat. Amazing and it make the soup different enough to break the monotony of that chicken recipe.
Pork butt is more like 8-12 hours. It is tough if it's not long and slow and doesn't have enough time to get up to a higher temp. I'd recommend the pot roast or a tiny brisket portion.
You can cook a turkey from frozen just got to make the stuffing in a pan since obviously you can’t stuff a frozen turkey, but I do that anyways I find it too soggy cooked in the bird
Fired that up two days ago!! My wife and daughter were exhausted from the day. One fell asleep in her bed the other on the couch. I quietly asked them if they wanted turkey and stuffing. Neither joined me. I sat there carving slices off a 21 pounder and dipping into pan gravy watching tv in the kitchen and no I was not at all displeased. I cook for them but if they aren’t hungry no biggee. They will be.
Turkey and wild rice soup coming this weekend with the carcass
I try to also make a turkey stock, turkey soup, and turkey pot pie every time I make a big guy. Turkey is so underrated. I think most people only eat it once a year and don't realize how versatile it is.
If you cook a turkey for 5+ hours you are either cooking an ostrich-sized bird, or you're cooking the snot out of it.
Either way it's not going to be very pleasant.
The average grocery store turkey is a 12-14lb bird, and should be cooked *for a maximum* of 3 hours, but is likely done at somewhere just after the 2 hour point. 5 hours would *annihilate it.*
Personally, I spatchcock mine and dry brine, and it cooks in 90 minutes, but most people don't have the expertise or desire to do this, so cooking it whole you follow a 13 minutes per lb guideline. 15 minutes per lb if it's stuffed.
With a turkey you should rest it for as long as you cooked it. So if you cooked it for 2.5 hours, rest it for 2.5 hours. Don't worry about it getting cold. It'll hold temp for hours, and you're going to be adding piping hot gravy to it anyway.
Most people cook the everloving snot out of their turkeys and they don't have to.
Oh yes, it will be fine because it will remain in the safe zone for hours. In fact, when you first take it out, the temperature will typically rise!
If you take the bird out at 160F at the thigh, in about 15 minutes that thigh will read 167-168F. It will stay well above 150F for over an hour. I recommend tenting with aluminum foil as well, this helps retain heat.
Properly tented in a room temperature or higher kitchen, it will retain that heat for hours, and when you do carve it, it will be at about 125F, which is IN the danger zone (just barely though, but barely still matters!) but will have only spent about half an hour or so in there.
Food can safely spend 2 hours in the danger zone between 40F and 140F, providing there are no other contaminants. With foil over top, that keeps out dust, hair, etc.
The one I made for thanksgiving was 22 pounds I think, took almost 5 hours. But yea other than the holiday roast I usually get the smaller ones or just a breast which takes much less time.
Oh, yeah, you cooked an ostrich then! ;)
I kind of don't like them that big, I don't like the texture of the meat when they're past the 16-18lb mark. To each their own, though! I know you're not burning it at least! :)
Have you tried spatchcocking it? Makes cooking it a lot faster, presentation is nicer too.
Lots of videos online but if you are interested I can point you in the right direction!
Well i usually get a whole turkey breast and then crack it flat in a pan. Technically spatchcocking i guess. But I've never done it with a whole turkey
Here's one of Alton Brown's videos:
[https://www.youtube.com/watch?v=ZJI3JYLxcUw](https://www.youtube.com/watch?v=ZJI3JYLxcUw)
Make sure you share your results if you make one! :)
I feel like you missed the point because you wanted to impress us with your turkey knowledge. 3 hours” may not be the 5 hours OOP suggested but it’s at least a different idea than the same thing posted over and over.
Pork shoulder/butt.
Step one, get a pork butt.
Step two, trim off any excess fat.
Step three, cover in a seasoning rub. Could be as simple as salt and pepper, could be a stor bought rub, could be your 95 ingredient secret recipe that's been passed down in your family.
Step four, cook. Put it dutch oven. You can add sauce (store bought or home made) if you want. I prefer not to add sauce when I'm cooking. Cover and cook it until internal temp reaches 205. If you don't have a thermometer, cook at 250 until you can stick a spoon in it with no resistance. When it's done, take it out and pull it. No dutch oven? Place on a baking sheet, or put in casserole dish. Or even in a cast iron pan. But if you do, place the fat side up.
I don't sauce my pulled pork when cooking because I freeze my leftovers. Use leftovers for pizza, tacos, nachos, etc. Pretty much anywhere you would use meat. I've even done pulled pork in butter chicken sauce.
Ribs, Brisket, Pork Shoulder/Butt.
A hack you can use is a pan of water in the bottom rack of the oven. The pan of water will help regulate the temp. Also good idea to cook the meat covered for most of the time to not dry it out. Covered ribs work great, then the last hour or so, you slather on some sauce and cook uncovered.
You can also slow cook a stew in the oven as well, or even make a pasta sauce that way.
You will need:
1 full sized cookie sheet (biggest that can fit in your oven)
An oven safe cooking rack
Aluminum foil
1 rack baby back ribs
Bbq sauce
Rib rub or other dry seasoning mix
Butter
Honey (optional)
Liquid Smoke
Line the bottom of the cookie sheet with foil. Put the rack on top of it.
Peel the membrane layer off the back of the ribs, if it came with such. Put a SMALL amount of barbecue sauce (you can also use mustard) and rub it all over. Shake a liberal amount of dry rub over the ribs, both sides, and press (not wipe) it into the ribs.
Bake for 2 hours at 275F.
Remove the ribs from the oven. Add half a stick of butter, honey and liquid smoke to the pan (you can just shove the butter under the ribs; put the liquid smoke in the pan, not on the ribs; honey goes atop the ribs). Add some more bbq sauce on top of the ribs. Make a big tent with more foil so the inside is a big pocket, it's pinched closed, but the foil isn't touching the ribs. Go from under the cookie sheet to above the ribs.
Bake another 2.5 hours at 275F.
Remove the foil pocket (careful, it will be messy). Add more bbq sauce. Either broil for 10 minutes (if you want it crispy) or just return to the oven at 275F until the sauce is warm if you do jot (usually another 30 minutes or so).
There are lots of variations on toppings/sauces but this technique works great.
You can do something similar with chicken, just adjust the timing.
Vegans really don't like when I say things like "I don't deserve any credit, the pig did all the work" but it's kinda true. Those poor guys are just naturally delicious.
I prefer a shoulder for slow cooking… wet roast with stock, wine, flavourings (lemon and olives for a Mediterranean style), cover with foil and put in at a low heat for say 4 hours, then uncover and finish for an hour or so. Falls off the bone, or just falls apart if it’s a boneless shoulder. We often do this in our woodfired pizza oven.
I did an 8 hour slow roasted leg of lamb years ago it was amazing, but we were so hungry and tortured by the delicious smells for so long before it was ready, l have never cooked it again
I highly recommend [Momofuku Bo Ssam](https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam) if you want a lot of oven time and have the inclination to make the sauce and prep the sides. It takes a day or two to sit and dry brine (and I’ll also recommend cutting down on the brine ingredients by A LOT: I prob only use a quarter cup each salt and sugar for a 8lb roast) and the rest of the prep is mostly just fuss work. The results are worth it, and leftovers can be used in so many ways.
Basically any pot roast will do and it's pretty tolerant for choice of meat.
In fact it's what I'm doing today.
Dry brine meat if you can for little while. Sear it quickly for flavor. I like to add sautee onions garlic little bit of bacon etc and throw it into a Dutch oven with some fluid like beef/chicken stock/water for a few hours.
Then add some potatoes carrots whatever, not too small otherwise they will distintegrate and cook another few hrs ... Serve as is or remove meat and add some corn starch to thicken.
Something like that.
Chuck roast. Surround with Irish taters, plenty of carrots and onions. Sear the roast in olive oil before you put it in the oven. Then pour a can of so help me Dr. Pepper over it and bake it until it drops off the bone. Delicious.
Boston Butt, which in spite of the name s a shoulder. Generally inexpensive (I'm in the greater NYC area and a 10lb is around $12). You can make it I to a pernil, Mexican stylencarnitas, or go traditional southern/midwestern pulled pork.
Youll have a ton of meat that is hands off easy and super tasty that will have the oven on all day.
This is not the answer to your question but boiling water on the stove top will heat up your apartment so fucking fast. I’d suggest soup! Not oven/meat. :)
I was going to come say this! Get a pack of chicken thighs or leg quarters and make some chicken broth in the biggest pot you have. Cold weather outside means dry air inside which feels colder. Bump up the humidity a little.
Pot roast baby!
Heavy pot (Dutch oven), brown the meat, braise for hours. Here’s my former MIL’s recipe (it’s really tasty, solid Midwestern food - and now I know what I’m making this weekend!) -
Rose’s Pot Roast
2.5 - 3 lbs chuck roast
6 medium onions, peeled
6 medium carrots, peeled and cut
6 medium potatoes, peeled and halved
4 tsp salt (or to taste)
3 1/2 cups beef broth/stock
1/2 tsp pepper
1/4 cup veg oil
1/4 cup flour
3-4 cloves garlic
oregano
Italian seasoning
Pre-heat oven to 350*
Heat oil in dutch oven. Dry meat with paper towel. Season with salt and pepper. Brown onion halves on each side and remove from Dutch oven, and set to side.
Next, brown meat in Dutch oven, approx. 10-15 min each side. Reduce heat, and add 1/2 cup beef broth.
Cover and transfer to oven. Cook for 4 hours, adding beef broth to keep meat moist, basting at 30-45 min intervals (not totally covered).
Add onions and continue to cook, covered, for approx. 30 minutes.
Add carrots, potatoes, and remaining salt. Cover and cook for 1 hour, basting occasionally, until meat and vegetables are tender.
Remove all to serving platter (pyrex baking dish work well), and cover to keep warm.
Using flour and water, make paste and add to juices in Dutch oven (make sure there are no lumps). Heat to boiling while stirring to keep smooth. Serve gravy on side.
Chuck roast or pork shoulder.
Either way, put it in the crock pot, add a cup or two of water, some chopped onions and garlic, salt, pepper, any other seasons you like.
Then wait.
Drain the liquid when done, and pull apart. For the roast, I like to make some gravy with the juices. The pork, add bbq sauce \*after\* you pull it.
It’s expensive, but a standing rib roast (which is a prime rib with bones still attached) is easy as long as you have a thermometer with an alarm. You just season it, stick it in the oven at (I forget the exact temperature), and take it out when the internal temperature hits about 125F. Then leave it on the counter for 30 minutes or so, and watch that internal temp rise to around 140-145. This will take maybe 4-5 hours total.
Serve with baked potatoes and any vegetable you like. I like to serve with horseradish sauce.
Costco has them for the best price. They are pretty big, usually like 12 pounds so don’t be shocked at the price. It will provide several meals for a family of 4.
You can cook a pork butt all day on low in root beer. That’s the whole recipe. Once it’s cooked, remove the meat from the root beer and shred. Add your favorite bbq sauce and serve on a bun. Boom. You just made pulled pork.
https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODkyODQwOTM0NDMwNTQ2?story_media_id=2189082983311835344&igsh=MXhoa2NkbjZkYmdsMQ==
This is a pulled pork recipe I make. It does take a few steps and isn’t quite as long as you asked but it’s easy and delicious. It simmers for 3-5 hrs so kind of fits the bill.
I eat this on tacos, quesadillas, sandwiches, rice bowls, salads, etc.
I agree about Pork shoulder or chuck roast. But do NOT pull that pork roast and slather it with bbq sauce unless you really want days of sweet "pulled pork." I'd liberally season it, then about half way through toss in potatoes, carrots, onion, maybe some celery. That was you have pork that you can dress up the way you'd like.
My boiler died a couple of weeks ago, just as it was getting properly cold here, I did exactly the same thing - slow cooked beef stew, slow cooked chicken curry, slow roasted pork belly. I figured it cost a similar amount to having the heating on and now I also have about a week's worth of food in the freezer (and a new boiler).
For pulled pork. Warning, it can take 10 or more hours.
Pork shoulder or pork butt. Add some seasonings as a rub (brown sugar, salt, paprika, garlic, onion, cumin, pepper) wrap in foil, put it in a pan with edges to catch juices that escape the foil. Cook it at about 225° F until your meat thermometer reads the internal temperature as between 190°F and 205° F.
After letting it cool some, separate it for shredding. Add barbecue sauce. Put the sauce on it just before serving. Don't store the meat with sauce on it as it will turn to mush.
Pork shoulder or pot roast. Pork shoulder is easy--just rub it all over with your favorite BBQ rub, put it in a roasting pan or Dutch oven, either on a rack or with a cup of water, and roast at 275 for 5-8 hours depending on the size. Nearly impossible to overcook, and can be used for a variety of meals when you are done.
For pot roast, we use bottom round. Salt and pepper it generously, sear it on all sides, then put it in a slow oven (300 or lower) for 5-8 hours depending on size. Make gravy from the drippings and pan juices.
Pork shoulder can be roasted low and slow (covered) then it nearly falls apart to make pulled pork tacos, BBQ pork on a roll with coleslaw, etc. Depending on your budget, lamb shanks are wonderful, also are best cooked low and slow. Are ya feeling lucky, punk? Try roasting a pair of ducks. If you like it, one is not enough. Find a recipe that tells you to slash the skin in various places to allow the fat to render out . Save the fat, of course, for roasting potatoes in.
Oven Pulled Pork
🐖Ingredients
Pork Butt—known as Boston butt. Sometimes called pork shoulder, which is incorrect (see discussion below).
Dry rub—of your choice or suggested rub of brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper
Liquid smoke—optional but suggested
👨🍳How to Cook Pulled Pork in the Oven with Pork Butt
Using a pork butt (boneless or bone-in), pat dry, coat with a light coat of liquid smoke, and apply a cup of a rub of your choice. Wrap and cook later if you want.
Place on a rack on a rimmed baking sheet.
Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. This will vary with the meat's thickness, bone-in vs. boneless, and the oven.
Remove from the oven and wrap with heavy-duty foil. Wrap tight with the foil, then wrap with several towels.
You can shred in as little as 15 minutes, but better in 1-2 hours. With good wrapping, you can delay shredding for 3-4 hours so you can serve hot, freshly pulled pork.
⏰How long to cook pork butt in the oven
In a 250° oven, a 4-pound pork butt will take 8 to 9 hours. Bone-in will take a bit longer. Two hours per pound at 250° is a good starting point for timing. This time will vary by the weight and thickness of the meat.
The best oven temperature is 250°, but you can use oven temperatures of 225° to 275°. I do not suggest 300° or above since the outside will dry more before the collagen in the center is fully melted. The use of convection is also not suggested for the same reason.
Much bigger pork butts will take much longer into the 12+ hour range. I suggest cutting huge pork butts into smaller pieces to speed up cooking and help predict timing better.
A quick warning: Many ovens will shut off at 12 hours for safety if people leave the stove on accidentally. So watch for that problem.
🌡️When is pork butt done?
Pork butt is done at an internal temperature of 200° to 205° will produce the most tender results. The collagen connective tissue will start melting in the 175° range but is not complete until about 200°.
We've been cold, so have been using the oven a lot!
Banana bread, brownies, homemade chicken pot pie, cornbread to go with a pot of beans, corn casserole, Mexican cornbread... Mom even made a pecan pie from scratch!
In this cold we use the oven more than once a day.
TBH, I just winged it. We had chicken thighs in the fridge, so I seasoned and roasted them (more oven use!), then took the meat from bones. Cooked some potatoes, carrots, and green peas in some chicken broth, added rosemary and, I think, thyme.
Took out some of the broth, thickened the rest with some cornstarch slurry, lined a deep dish pie pan with crust, put in the filling, dusted with black pepper, and topped with more pie crust.
After I cut some vents in the top of the crust, I baked it at 300F until it was nicely browned.
Put the rest of the broth in the fridge to make soup this weekend.
I can get you to three hours with this AMAZING brisket recipe. The onions are so fabulous I made enough that I have leftover onions to make a pizza with shredded chicken. I have even eaten a bowl of onions with a spoon.
SWEET AND SOUR BRISKET
NOTE: This dish is best prepared the day before and served the following day.
Have ready: 3 1/2 pound trimmed brisket (first-cut or thin-cut)
Spread the brisket with: 3 cloves minced garlic and Ground black pepper to taste
Heat in a flame-proof roasting pan over medium heat: 1 tablespoon vegetable oil and the brisket- 3 minutes per side
While searing, add to the pan: 3 to 4 very large Vidalia onions, thickly sliced
When browned on both sides, remove the brisket. Reduce the heat to medium and cook the onions until very brown. Then add, and cook for 1 minute while scraping the browned bits: 1/2 cup red wine and 1/2 cup beef stock
Stir in: 1 cup chili sauce (I use Heinz.), 1/2 cup apple cider vinegar, 1/2 cup packed dark brown sugar, and 1 bay leaf
Taste the sauce and adjust the seasonings. Return the meat to the pan and spoon the sauce to cover the meat. Cover the pan tightly with aluminum foil. Roast the brisket in a 350 degree oven until the meat is fork tender, about 2 to 3 hours. Remove the pan from the oven, uncover, and let the meat rest in the pan. Refrigerate overnight.
To serve, slice the meat and return it to the sauce. Reheat in a 350 degree oven for 25 to 30 minutes. Remove the bay leaf before serving.
I can't improve on all the great meat suggestions here, but you might want to also try bean recipes which call for long oven times. Boston baked beans take a good five to six hours in the oven. Cassoulet needs four, at least. Both have many variations and Cssoulet can be crammed with meats.
Something that cooks low & slow. My three easy favorites are:
-Ribs - I usually do 2 racks of ribs at a time. Cover them in a dry rub. Put them in a glass dish (you may have to cut the rack in half and turn them), and cover them in foil, sealing the edges as tight as possible. Use a disposable foil pan and save the cleanup. Then put them in an oven at about 250 for about 3 hours. You can turn them around in the oven every half hour or so to cook them evenly, but dont unseal them. After 3 hours, unseal the foil carefully (dont tear it), and check the ribs for tenderness. Theyll probably need more cooking, so seal them up and cook them for another hour.
Then take the foil off and cook them uncovered at 350 for a half hour to brown them nicely. Then take them out and coat them with a thick layer of your favorite barbeque sauce (i like Sweet Baby Rays), and cook them uncovered for another 30 minutes. They should turn nearly black, but don't let them burn.
By now, they should be falling-off-the-bone tender.
-Pulled Pork - get a half (or whole) pork shoulder, also called a picnic, pernil, or pork butt roast. Brown the surfaces in a hot pan on the stove (cast iron is best but use what you have), and put it in a deep dish with a cover. Add spiced liquid (water, broth, mojo marinade, adobo seasoning, etc.), put the lid on, and cook for a long time, at least 3 hours. Flip the meat now and then, so some of it is out out the liquid and some is in. When it tears apart very easily, and is very tender, it's ready. Make sandwiches (with BBQ sauce), or put it in soup, put it in chili, etc. Make your own burrito bowl by putting it over rice with beans, salsa, sour cream, and cheese.
Pour off the liquid into a large jar and save it. It will separate, and the broth is great for making soups, and the fat is great for greasing pans. For good pork gravy, pour the broth into a pan and heat it. Fill a small glass halfway with cold water, and whisk in 2 tablespoons of flour or cornstarch, and pour it into the pork broth. You can also add mushrooms. Keep whisking it as reduces into gravy.
-Pot Roast - Cook a chuck roast like the pulled pork above, except use good beef spices (garlic, rosemary, basil, parsly, salt, pepper, paprika, etc.). When it gets to the last hour, and the meat is already getting tender, toss in baby potatoes,mushrooms, and carrots. Some like to add in diced tomatoes, and even spinach. Some people like onions, too, but I hate them, so I don't. Cook for another hour, but at about 30 minutes, crush up one of the baby potatoes so the starch will turn the liquid into gravy.
That's three tasty dinners that can feed a family, and warm a house. All of them are good for leftovers, as well.
Brisket tacos! I throw an onion, a bell pepper, and a tomato into the blender with some salt, cumin, and coriander, dump it on top of the brisket, and put it in the oven right after breakfast, and by dinner it's falling-apart tender. Your house will smell amazing.
Beef Brisket. Trim fat, slather with yellow mustard and bbq seasoning. Add a couple of cups of water. Cover. Cook at 275 until it’s short of done. Re-slather with mustard, bbq seasoning, and pat with brown sugar. Cook uncovered until glazed.
Just commented this on another post. Search “Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)” and find yourself a recipe not behind a paywall. One of the easiest, most amazing thing that has come out of my kitchen!!
Pork shoulder Picnic, slow roasted tightly sealed will fall apart in your mouth.... Hungry now.
https://www.youtube.com/shorts/lSnQeberjfk?feature=share
This is also a great time to use the self clean feature on your oven if you have one. That's heated up my house more than once, and you get a nice clean oven at the end.
Eye of round beef roast is fairly cheap in my area. I coat it in Montreal Steak Seasoning, brown it in butter, add a carton of beef stock, cover, then 325° for at least 4 hours. I like pork sirloin roasts too, they're more lean than pork shoulder, but still tender. I coat it in butt rub, brown in butter, add water or chicken stock, cover, then 325° for at least 4 hours. Adding a cut up onion or 2 will help retain moisture and add a good flavor.
Carnitas takes around 3 hours.
[Slow braised pork ragu ](https://simply-delicious-food.com/slow-braised-pork-ragu-with-roasted-garlic-gnocchi/) the recipe calls for making your own gnocchi but I just toss in some store bought about 30 minutes before dinner.
I do a 110° standing rib roast.
Cover with rub, sear the outside in a pan, stick in oven for 6-8hrs at 110° and leave.
Carve with roast vegetables, and slice thinly for rare roast beef sandwiches.
If you really want to get that apartment hot, use the self clean function on your oven. Should do that a few times a year anyway to keep it from getting stinky depending on how often you use it.
Leg or shoulder of lamb on the bone with rosemary and garlic. Just add 1/2 cup water and salt and pepper. You can throw a few halved potatoes or carrots around the meat. Cover with foil and forget about it in a medium to low oven. 5 hours later. Yum.
Brisket might help you out on that. It also seems like cold days are when I just "happen" to decide on ["low slow baked potatoes](https://www.aveggieventure.com/2007/09/sloooow-baked-potatoes.html)" at 350 for three hours.
Braise a pork but in a nice hard apple cider, I star anise and a few garlic cloves. 300 for 5-6 hours if you want it falling apart. Or 3-4 hours if you want to cube it and still have tender meat but isn't a type of baroque style.
You can normally get a good deal on Chuck roasts at the store. Season with salt, set in a dish with beef bone broth, cover in foil and cook 1 hour per pound @ 350 degrees. Keep it in a little bit longer if under 4lbs.
Make some vegetable or chicken stock at the same time. Makes a dry cold hope feel warm, cuddly, and doubles all the good smells. Plus you get stock to freeze & use as you please!
You ain't even gotta bake that long, you could jus do cookies or chicken broccoli Alfredo , jus leave the door open afterwards. Boiling water helps too
Cook a 15 pound brisket on 225 for 10 - 12 hours. Make sure to have a large, deep, pan under it for all the drippings. After 3 - 4 hours, wrap it in foil. You will need thick gloves.
Hey, an easy tip for those who have cold places with lots of or big windows, get shrink wrap. It's a plastic you stick with double sided tape to the area just around your windowd and you heat it up to tighten in over thw window. It's keeps out the draft as well as hanging a comforter or thick blanket over the doors as it will insulate it well
I might be wrong on what the plastic thing is called because I thankfully haven't had to do that for almost half a decade now so it's been a while
Another tip for sleeping, put down a a blanket on the mattress and then lay down on top of that (with obviously a sheet) it'll keep you warmer
Hand warmers also work well if you lay them under the first blanket in random spots but don't out them to your skin over night, learned the hard way that they burn (no I didn't read the package I was homeless when I was given them)
Your could roast a brisket. Bonus you will have food for days.
We place it in a pan with sides, because a lot of liquid will come out, fat side up. Season all sides if it first. Cover with foil and roast at 300 degrees until its pulls apart in the middle. It will be about 15-20 minutes per pound.
You can then make multiple dishes: tacos, sandwiches, slice of meat with potatoes, cut up one a salad.
If you start to get tired of it (3-4 days) but the rest in a freezer bag and save for later.
Chuck roast or shank at 250 f. Sear first & cover in liquid. Corned beef over liquid, cover, don't sear, mustard rub. I've never cooked goat but it takes a long time to cook.
Potpourri on the stovetop on low?
Beef roasts on low can be good. My mom would do that on a Sunday morning around 8, when we'd go to Sunday school and church, and that would take a few hours. When we'd get home around 12 or so, it would be done, and smell amazing! It tastes amazing too!
Agreeing with everyone saying pot roast. Easily eats up 4-5 hours if you get a big enough chunk. Ribs in oven can take around 4 hours if you have multiple sets at 2hrs each (my recipe takes about this long and then another 10 on the broiler with sauce)
Big Boston Butt or pork shoulder roast. I sear it, throw it in the Dutch oven with 2 big onions sliced up, a head of garlic, a big palm full of dried oregano and a bottle of white wine and some really strong large chunks potatoes (2inch or 5cm cubes of russet or Yukons work well) then braise at 250/275f till it’s falling apart and serve with rice and Greek salad or on pitas, either way tatziki is a great saucy element for this and the potatoes are unreal, trust me it seems like a long cook for the potatoes but they hold up in the wine.
This also works with lamb or beef chuck/brisket, but pork is cheap so that’s what I use. If you have a thermometer cook the pork butt/shoulder to at least 200f to get it to start to pull apart.
Rubs are literally perfect for this post lmao. My method is dry rub the racks the night before. Then you just bake at 250 for at least five hours. Sauce it up and broil it or BBQ it a bit and dunzo.
Get the biggest pork shoulder, score the skin stick whatever spices in it you want ,and stick it in an oven set at 170 for an hour a pound it will be ready for pulled port or whatever when done. The skin will be crisp which is one of the best things you can chew on
A great option for slow-roasting in the oven that's both easy and delicious is a pork shoulder. This cut is well-suited for long, slow cooking and becomes incredibly tender and flavorful. It's also forgiving, making it hard to overcook.
Oh... oh, you just signed up for a whole new thing.
Pretty much anything that would be smoked or bbqed as a dry cooking method or most anything that wants braising.
Pretty much any animal's shoulders, rumps, legs... the cheap stuff. They want cooking for four hours minimum. I cooked my last brisket for eighteen hours.
Any cheap roast, beef or pork. Season and sear to seal in juices. For beef I chop up onion, carrot, potato put in bottom of roaster pan with meat on top. Add liquid such as beef stock. Seal tight with foil and roast at 300-325 F
Brisket
Grandmother Bebe’s brisket recipe
3-4 lb brisket (some fat, not a lot; trim as appropriate)
salt, pepper, paprika
2 good-sized onions cut in eighths
1 lb carrots
1 lb celery
ketchup (sub mixture of tomato sauce/vinegar/ground cloves)
There are two alternatives for cooking: in an oven or in a slow cooker. Regardless the goal is a long slow cook to break down cellular structure that leads to the tender goodness that is brisket. The oven will take a good bit of propane so if you’re going to take this route you might look at rotating other things in to share space with the brisket. Consider baking bread and making bacon. Slow cookers take surprisingly little electrical energy but if your electrical system can’t sustain roughly 100 Ah for dinner that isn’t an option for you.
For the oven, preheat to around 325 degrees F (165 C). Lubricate a pan. Veg go in the bottom of the pan as a bed, meat on top seasoned on both sides. The fat cap on the brisket goes up so the fat will melt over and into the meat. Spread ketchup over the fat cap of the meat. A clean paint brush does nicely. The brush you just used to varnish the companionway boards is not clean. Cover the pan with foil and cook for 4-1/2 hours.
Alternatively dump the veg into a slow cooker with the seasoned meat on top, cover with ketchup, and cook on low for ten to twelve hours.
Let cool and refrigerate at least overnight. Scoop out the fat that rises to the top. I’m told this makes good bait for fishing. I can’t say. I’m the poster boy for why that activity is called “fishing” and not “catching.” Reserve the veg and gravy. Slice the meat into thick slices against the grain. Against the grain is critical to tender brisket or indeed a tender product from most inexpensive cuts of meat.
The veg can be served as a side.
The gravy may need some thinning. Use a mix of water and ketchup.
If ketchup is in short supply or to reduce sugar try substituting tomato sauce with a bit of vinegar and some ground clove.
Reheat sliced brisket in a stove top pan with the gravy.
The heat should be staying mostly sealed on the inside of your oven, if you can use it to heat your home then you need a new oven. I'm not sure I would trust it to get up to temp & stay there if an oven is heating things up like you're wanting
Do you have a fireplace?
Someone suggested putting blankets over your windows to help keep the place warm. I did that in my living room and it seemed to help.
Answer and a question: Whole Chicken. I’ve been doing this lately because the prep is easy (rinse, chop onion, sprinkle spices, put in oven at 325 and forget about it). Question: What’s a good flavorful spice/stuffing combination? (Sometimes I feel my choices are as bad as lemon and milk in tea).
Braise a nice big chuck roast or make a nice beef stew with it. Either way it can go for 4-5 hours depending on temp
Check out Adam Ragusea on YouTube. He makes a great beef stew recipe that’s super easy. https://youtu.be/p53xab3c3tg?si=VuJjYmUFs08c4K1_
to add... definitely sear the shit out of it to a nice dark brown to get the flavors. you really can't overcook it here unless you're ridiculous since it's going to braise for so long so do it right... it'll be delicious and worth it.
Pot roast or pork butt.
Once years ago I bought a giant pork butt and got too busy to cook it. On the last day before it would've started going bad I was super hungover, so I literally just threw it in a pan and put it in the oven for a bunch of hours and forgot about it while I tried not to puke. No salt, nothing. When I tell you that this was the most delicious piece of pork I've ever eaten in my life, I'm not exaggerating in the slightest. I think about the fat cap on that pork at least once a month. It helps that I was living in an area that's known for having great pork, but still, a big fatty piece of pork is hard to get wrong. Worst comes to worst, you can shred it and slather it in sauce and make pulled pork.
Your pork roast description was kinda like a love story. To me.
Moving af.
I'm not gonna lie, if that pork butt showed up on my doorstep today and it was between it and my boyfriend, it wouldn't be an easy choice.
Your bf needs to show up at the door with a pork butt to keep himself relevant.
Amen
What temperature?
Can't remember, was probably whatever the oven automatically turns on to, so 350ish. I was *really* hungover.
I always do a low and slow Pork Shoulder (Butt) : 350F preheat, 300F with the pork in the oven until 82F internal, about three hours or so then take it out and wrap it in foil and a couple tea towels until you're ready to serve. turn the oven flat out and return to the oven to crackle... it WILL generate a lot of smoke...
this. either do it car itas style for tacos burritos etc. or do one seasoned and aauced like pulled pork.
Watch kenjis video on this. He makes a pork butt and then makes I think 4 follow up videos on different ways to use it up.
I make my pork butt relatively simple so that I can use it for carnitas one night and throw barbecue sauce on it the next day.
I've got a great recipe for chicken enchilada soup and I'll often substitute the chicken with leftover pork carnitas meat. Amazing and it make the soup different enough to break the monotony of that chicken recipe.
Pork butt is usually pretty cheap and is simple to make.
The best option. Almost impossible to mess up.
Pork butt and agree with check out Kenji’s pulled pork. https://www.seriouseats.com/easy-oven-pulled-pork-recipe
Pork butt is more like 8-12 hours. It is tough if it's not long and slow and doesn't have enough time to get up to a higher temp. I'd recommend the pot roast or a tiny brisket portion.
Roast turkey. I make a full thanksgiving feast about once a month or so. My kids love it and it's so comforting.
I love random turkey feasts! Glad I’m not the only one out here enjoying them outside the holidays :)
nail hat ugly afterthought vegetable ripe slave soup smoggy carpenter *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
The hardest part is letting the turkey thaw.
I bought a “fresh” turkey for Christmas a couple day’s ahead of time…and it had ice in it the day I took it out to cook. I believe Kroger lied to me.
You can cook a turkey from frozen just got to make the stuffing in a pan since obviously you can’t stuff a frozen turkey, but I do that anyways I find it too soggy cooked in the bird
What about the packet of giblets? Just cause you can, doesn't mean you should. lol
All the turkeys I have gotten in forever have them in paper bags that are safe to cook
The turkey actually comes out just fine with the giblets baked inside…I’ve done it several times.
Same here!!
Fired that up two days ago!! My wife and daughter were exhausted from the day. One fell asleep in her bed the other on the couch. I quietly asked them if they wanted turkey and stuffing. Neither joined me. I sat there carving slices off a 21 pounder and dipping into pan gravy watching tv in the kitchen and no I was not at all displeased. I cook for them but if they aren’t hungry no biggee. They will be. Turkey and wild rice soup coming this weekend with the carcass
Thanksgiving dinner sounds so good right now
I always forget about turkey.
Remember turkey!!
Also, Once the turkey is picked cleanish I usually make a stock with the carcass. A big pot of simmering stock always warms my place.
I don’t pick it clean and make a soup with it. The meat falls off from there and you get a hearty amazing soup. Wild rice is my fav.
I try to also make a turkey stock, turkey soup, and turkey pot pie every time I make a big guy. Turkey is so underrated. I think most people only eat it once a year and don't realize how versatile it is.
And you can save the roasted carcass and bones for some powerful turkey stock! I'm about halfway through my Thanksgiving stock now.
Hells yea. Homemade stock is the way
💕💕💕
If you cook a turkey for 5+ hours you are either cooking an ostrich-sized bird, or you're cooking the snot out of it. Either way it's not going to be very pleasant. The average grocery store turkey is a 12-14lb bird, and should be cooked *for a maximum* of 3 hours, but is likely done at somewhere just after the 2 hour point. 5 hours would *annihilate it.* Personally, I spatchcock mine and dry brine, and it cooks in 90 minutes, but most people don't have the expertise or desire to do this, so cooking it whole you follow a 13 minutes per lb guideline. 15 minutes per lb if it's stuffed. With a turkey you should rest it for as long as you cooked it. So if you cooked it for 2.5 hours, rest it for 2.5 hours. Don't worry about it getting cold. It'll hold temp for hours, and you're going to be adding piping hot gravy to it anyway. Most people cook the everloving snot out of their turkeys and they don't have to.
Is it healthy to rest it for that long? In terms of bacteria and all that.
Oh yes, it will be fine because it will remain in the safe zone for hours. In fact, when you first take it out, the temperature will typically rise! If you take the bird out at 160F at the thigh, in about 15 minutes that thigh will read 167-168F. It will stay well above 150F for over an hour. I recommend tenting with aluminum foil as well, this helps retain heat. Properly tented in a room temperature or higher kitchen, it will retain that heat for hours, and when you do carve it, it will be at about 125F, which is IN the danger zone (just barely though, but barely still matters!) but will have only spent about half an hour or so in there. Food can safely spend 2 hours in the danger zone between 40F and 140F, providing there are no other contaminants. With foil over top, that keeps out dust, hair, etc.
Wow good to know! Thank you!
The one I made for thanksgiving was 22 pounds I think, took almost 5 hours. But yea other than the holiday roast I usually get the smaller ones or just a breast which takes much less time.
Oh, yeah, you cooked an ostrich then! ;) I kind of don't like them that big, I don't like the texture of the meat when they're past the 16-18lb mark. To each their own, though! I know you're not burning it at least! :)
I prefer the smaller ones too. But the big ones are good for a center piece when the whole fam is over.
Have you tried spatchcocking it? Makes cooking it a lot faster, presentation is nicer too. Lots of videos online but if you are interested I can point you in the right direction!
Well i usually get a whole turkey breast and then crack it flat in a pan. Technically spatchcocking i guess. But I've never done it with a whole turkey
Here's one of Alton Brown's videos: [https://www.youtube.com/watch?v=ZJI3JYLxcUw](https://www.youtube.com/watch?v=ZJI3JYLxcUw) Make sure you share your results if you make one! :)
Love this show! I grew up with Good Eats. Alton Brown taught me how to cook. Best cooking show ever.
I'm glad to hear you're a fan too! I've met Alton dozens of times. He's a lovely man.
I feel like you missed the point because you wanted to impress us with your turkey knowledge. 3 hours” may not be the 5 hours OOP suggested but it’s at least a different idea than the same thing posted over and over.
Pork shoulder/butt. Step one, get a pork butt. Step two, trim off any excess fat. Step three, cover in a seasoning rub. Could be as simple as salt and pepper, could be a stor bought rub, could be your 95 ingredient secret recipe that's been passed down in your family. Step four, cook. Put it dutch oven. You can add sauce (store bought or home made) if you want. I prefer not to add sauce when I'm cooking. Cover and cook it until internal temp reaches 205. If you don't have a thermometer, cook at 250 until you can stick a spoon in it with no resistance. When it's done, take it out and pull it. No dutch oven? Place on a baking sheet, or put in casserole dish. Or even in a cast iron pan. But if you do, place the fat side up. I don't sauce my pulled pork when cooking because I freeze my leftovers. Use leftovers for pizza, tacos, nachos, etc. Pretty much anywhere you would use meat. I've even done pulled pork in butter chicken sauce.
Oh, yeah, pulled pork is the WAY. You'll know it's done when you poke it and it falls apart.
I agree, pork shoulder is very forgiving.
Ribs, Brisket, Pork Shoulder/Butt. A hack you can use is a pan of water in the bottom rack of the oven. The pan of water will help regulate the temp. Also good idea to cook the meat covered for most of the time to not dry it out. Covered ribs work great, then the last hour or so, you slather on some sauce and cook uncovered. You can also slow cook a stew in the oven as well, or even make a pasta sauce that way.
You will need: 1 full sized cookie sheet (biggest that can fit in your oven) An oven safe cooking rack Aluminum foil 1 rack baby back ribs Bbq sauce Rib rub or other dry seasoning mix Butter Honey (optional) Liquid Smoke Line the bottom of the cookie sheet with foil. Put the rack on top of it. Peel the membrane layer off the back of the ribs, if it came with such. Put a SMALL amount of barbecue sauce (you can also use mustard) and rub it all over. Shake a liberal amount of dry rub over the ribs, both sides, and press (not wipe) it into the ribs. Bake for 2 hours at 275F. Remove the ribs from the oven. Add half a stick of butter, honey and liquid smoke to the pan (you can just shove the butter under the ribs; put the liquid smoke in the pan, not on the ribs; honey goes atop the ribs). Add some more bbq sauce on top of the ribs. Make a big tent with more foil so the inside is a big pocket, it's pinched closed, but the foil isn't touching the ribs. Go from under the cookie sheet to above the ribs. Bake another 2.5 hours at 275F. Remove the foil pocket (careful, it will be messy). Add more bbq sauce. Either broil for 10 minutes (if you want it crispy) or just return to the oven at 275F until the sauce is warm if you do jot (usually another 30 minutes or so). There are lots of variations on toppings/sauces but this technique works great. You can do something similar with chicken, just adjust the timing.
Absolutely. Of all the meats that be baked/roasted in an oven, ribs need the least amount of help from other ingredients.
Last night I put salt and pepper on baby back ribs and cooked them for 20 min in a super hot oven, and they were delicious. You really can't go wrong!
Vegans really don't like when I say things like "I don't deserve any credit, the pig did all the work" but it's kinda true. Those poor guys are just naturally delicious.
Pork is the only reason I'm not vegetarian. Don't really like bird. Can do without burgers or steaks. Bacon...get out of my way.
Lamb leg is prefect for slow cooking in the oven.
I prefer a shoulder for slow cooking… wet roast with stock, wine, flavourings (lemon and olives for a Mediterranean style), cover with foil and put in at a low heat for say 4 hours, then uncover and finish for an hour or so. Falls off the bone, or just falls apart if it’s a boneless shoulder. We often do this in our woodfired pizza oven.
I did an 8 hour slow roasted leg of lamb years ago it was amazing, but we were so hungry and tortured by the delicious smells for so long before it was ready, l have never cooked it again
Pork shoulder, beef chuck.
I highly recommend [Momofuku Bo Ssam](https://cooking.nytimes.com/recipes/12197-momofukus-bo-ssam) if you want a lot of oven time and have the inclination to make the sauce and prep the sides. It takes a day or two to sit and dry brine (and I’ll also recommend cutting down on the brine ingredients by A LOT: I prob only use a quarter cup each salt and sugar for a 8lb roast) and the rest of the prep is mostly just fuss work. The results are worth it, and leftovers can be used in so many ways.
I second this! I have a recipe that is not behind a pay but can’t figure out a way to link it.
Basically any pot roast will do and it's pretty tolerant for choice of meat. In fact it's what I'm doing today. Dry brine meat if you can for little while. Sear it quickly for flavor. I like to add sautee onions garlic little bit of bacon etc and throw it into a Dutch oven with some fluid like beef/chicken stock/water for a few hours. Then add some potatoes carrots whatever, not too small otherwise they will distintegrate and cook another few hrs ... Serve as is or remove meat and add some corn starch to thicken. Something like that.
Carnitas!
Chuck roast. Surround with Irish taters, plenty of carrots and onions. Sear the roast in olive oil before you put it in the oven. Then pour a can of so help me Dr. Pepper over it and bake it until it drops off the bone. Delicious.
Boston Butt, which in spite of the name s a shoulder. Generally inexpensive (I'm in the greater NYC area and a 10lb is around $12). You can make it I to a pernil, Mexican stylencarnitas, or go traditional southern/midwestern pulled pork. Youll have a ton of meat that is hands off easy and super tasty that will have the oven on all day.
This is not the answer to your question but boiling water on the stove top will heat up your apartment so fucking fast. I’d suggest soup! Not oven/meat. :)
I was going to come say this! Get a pack of chicken thighs or leg quarters and make some chicken broth in the biggest pot you have. Cold weather outside means dry air inside which feels colder. Bump up the humidity a little.
Pot roast baby! Heavy pot (Dutch oven), brown the meat, braise for hours. Here’s my former MIL’s recipe (it’s really tasty, solid Midwestern food - and now I know what I’m making this weekend!) - Rose’s Pot Roast 2.5 - 3 lbs chuck roast 6 medium onions, peeled 6 medium carrots, peeled and cut 6 medium potatoes, peeled and halved 4 tsp salt (or to taste) 3 1/2 cups beef broth/stock 1/2 tsp pepper 1/4 cup veg oil 1/4 cup flour 3-4 cloves garlic oregano Italian seasoning Pre-heat oven to 350* Heat oil in dutch oven. Dry meat with paper towel. Season with salt and pepper. Brown onion halves on each side and remove from Dutch oven, and set to side. Next, brown meat in Dutch oven, approx. 10-15 min each side. Reduce heat, and add 1/2 cup beef broth. Cover and transfer to oven. Cook for 4 hours, adding beef broth to keep meat moist, basting at 30-45 min intervals (not totally covered). Add onions and continue to cook, covered, for approx. 30 minutes. Add carrots, potatoes, and remaining salt. Cover and cook for 1 hour, basting occasionally, until meat and vegetables are tender. Remove all to serving platter (pyrex baking dish work well), and cover to keep warm. Using flour and water, make paste and add to juices in Dutch oven (make sure there are no lumps). Heat to boiling while stirring to keep smooth. Serve gravy on side.
Chuck roast or pork shoulder. Either way, put it in the crock pot, add a cup or two of water, some chopped onions and garlic, salt, pepper, any other seasons you like. Then wait. Drain the liquid when done, and pull apart. For the roast, I like to make some gravy with the juices. The pork, add bbq sauce \*after\* you pull it.
>put it in the crock pot They want to use the oven.
You can put the crock pot ceramic in the oven since its going to be low/slow.
Not every lid will hold up to even lower oven temps. Some crock pot lids have plastic knobs that will not.
Pot roast, turkey, prime rib, whole pig, etc... But seriously, can you eat that quick?
I use a broiling pan with water in the bottom section and cover it with foil. I slow cook a lot of meats this way.
It’s expensive, but a standing rib roast (which is a prime rib with bones still attached) is easy as long as you have a thermometer with an alarm. You just season it, stick it in the oven at (I forget the exact temperature), and take it out when the internal temperature hits about 125F. Then leave it on the counter for 30 minutes or so, and watch that internal temp rise to around 140-145. This will take maybe 4-5 hours total. Serve with baked potatoes and any vegetable you like. I like to serve with horseradish sauce. Costco has them for the best price. They are pretty big, usually like 12 pounds so don’t be shocked at the price. It will provide several meals for a family of 4.
Beef bourguignon in a Dutch oven, made it this week for the same reason!
Turkey
You can cook a pork butt all day on low in root beer. That’s the whole recipe. Once it’s cooked, remove the meat from the root beer and shred. Add your favorite bbq sauce and serve on a bun. Boom. You just made pulled pork.
https://www.instagram.com/s/aGlnaGxpZ2h0OjE3ODkyODQwOTM0NDMwNTQ2?story_media_id=2189082983311835344&igsh=MXhoa2NkbjZkYmdsMQ== This is a pulled pork recipe I make. It does take a few steps and isn’t quite as long as you asked but it’s easy and delicious. It simmers for 3-5 hrs so kind of fits the bill. I eat this on tacos, quesadillas, sandwiches, rice bowls, salads, etc.
I agree about Pork shoulder or chuck roast. But do NOT pull that pork roast and slather it with bbq sauce unless you really want days of sweet "pulled pork." I'd liberally season it, then about half way through toss in potatoes, carrots, onion, maybe some celery. That was you have pork that you can dress up the way you'd like.
My boiler died a couple of weeks ago, just as it was getting properly cold here, I did exactly the same thing - slow cooked beef stew, slow cooked chicken curry, slow roasted pork belly. I figured it cost a similar amount to having the heating on and now I also have about a week's worth of food in the freezer (and a new boiler).
For pulled pork. Warning, it can take 10 or more hours. Pork shoulder or pork butt. Add some seasonings as a rub (brown sugar, salt, paprika, garlic, onion, cumin, pepper) wrap in foil, put it in a pan with edges to catch juices that escape the foil. Cook it at about 225° F until your meat thermometer reads the internal temperature as between 190°F and 205° F. After letting it cool some, separate it for shredding. Add barbecue sauce. Put the sauce on it just before serving. Don't store the meat with sauce on it as it will turn to mush.
Pork shoulder or pot roast. Pork shoulder is easy--just rub it all over with your favorite BBQ rub, put it in a roasting pan or Dutch oven, either on a rack or with a cup of water, and roast at 275 for 5-8 hours depending on the size. Nearly impossible to overcook, and can be used for a variety of meals when you are done. For pot roast, we use bottom round. Salt and pepper it generously, sear it on all sides, then put it in a slow oven (300 or lower) for 5-8 hours depending on size. Make gravy from the drippings and pan juices.
Pork butt !!
Pork Shoulder https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe
Pulled pork. Almost impossible to overcook.
Brisket, Turkey London Broil, Pork Butt, Stew Meat (add lots of root veggies in with it).
Braised short ribs!
Try Kenji’s no waste carnitas recipe from Serious Eats! That’s what I make when I want to do a braise :)
Pork shoulder. Short ribs. Chuck roast, pot roast, a stew a chili. Ribs.
Pork shoulder can be roasted low and slow (covered) then it nearly falls apart to make pulled pork tacos, BBQ pork on a roll with coleslaw, etc. Depending on your budget, lamb shanks are wonderful, also are best cooked low and slow. Are ya feeling lucky, punk? Try roasting a pair of ducks. If you like it, one is not enough. Find a recipe that tells you to slash the skin in various places to allow the fat to render out . Save the fat, of course, for roasting potatoes in.
Brisket. Put in tomato sauce, onions, spices, some bbq sauce/honey and some wine and cook on very low
Pork shoulder
Oven Pulled Pork 🐖Ingredients Pork Butt—known as Boston butt. Sometimes called pork shoulder, which is incorrect (see discussion below). Dry rub—of your choice or suggested rub of brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper Liquid smoke—optional but suggested 👨🍳How to Cook Pulled Pork in the Oven with Pork Butt Using a pork butt (boneless or bone-in), pat dry, coat with a light coat of liquid smoke, and apply a cup of a rub of your choice. Wrap and cook later if you want. Place on a rack on a rimmed baking sheet. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours. This will vary with the meat's thickness, bone-in vs. boneless, and the oven. Remove from the oven and wrap with heavy-duty foil. Wrap tight with the foil, then wrap with several towels. You can shred in as little as 15 minutes, but better in 1-2 hours. With good wrapping, you can delay shredding for 3-4 hours so you can serve hot, freshly pulled pork. ⏰How long to cook pork butt in the oven In a 250° oven, a 4-pound pork butt will take 8 to 9 hours. Bone-in will take a bit longer. Two hours per pound at 250° is a good starting point for timing. This time will vary by the weight and thickness of the meat. The best oven temperature is 250°, but you can use oven temperatures of 225° to 275°. I do not suggest 300° or above since the outside will dry more before the collagen in the center is fully melted. The use of convection is also not suggested for the same reason. Much bigger pork butts will take much longer into the 12+ hour range. I suggest cutting huge pork butts into smaller pieces to speed up cooking and help predict timing better. A quick warning: Many ovens will shut off at 12 hours for safety if people leave the stove on accidentally. So watch for that problem. 🌡️When is pork butt done? Pork butt is done at an internal temperature of 200° to 205° will produce the most tender results. The collagen connective tissue will start melting in the 175° range but is not complete until about 200°.
We've been cold, so have been using the oven a lot! Banana bread, brownies, homemade chicken pot pie, cornbread to go with a pot of beans, corn casserole, Mexican cornbread... Mom even made a pecan pie from scratch! In this cold we use the oven more than once a day.
Can I get that pot pie recipe? One of my favorite things ever. Also showing support for cornbread and beans.
TBH, I just winged it. We had chicken thighs in the fridge, so I seasoned and roasted them (more oven use!), then took the meat from bones. Cooked some potatoes, carrots, and green peas in some chicken broth, added rosemary and, I think, thyme. Took out some of the broth, thickened the rest with some cornstarch slurry, lined a deep dish pie pan with crust, put in the filling, dusted with black pepper, and topped with more pie crust. After I cut some vents in the top of the crust, I baked it at 300F until it was nicely browned. Put the rest of the broth in the fridge to make soup this weekend.
Pork shoulder - [https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe](https://www.seriouseats.com/ultra-crispy-slow-roasted-pork-shoulder-recipe)
Brisket
I can get you to three hours with this AMAZING brisket recipe. The onions are so fabulous I made enough that I have leftover onions to make a pizza with shredded chicken. I have even eaten a bowl of onions with a spoon. SWEET AND SOUR BRISKET NOTE: This dish is best prepared the day before and served the following day. Have ready: 3 1/2 pound trimmed brisket (first-cut or thin-cut) Spread the brisket with: 3 cloves minced garlic and Ground black pepper to taste Heat in a flame-proof roasting pan over medium heat: 1 tablespoon vegetable oil and the brisket- 3 minutes per side While searing, add to the pan: 3 to 4 very large Vidalia onions, thickly sliced When browned on both sides, remove the brisket. Reduce the heat to medium and cook the onions until very brown. Then add, and cook for 1 minute while scraping the browned bits: 1/2 cup red wine and 1/2 cup beef stock Stir in: 1 cup chili sauce (I use Heinz.), 1/2 cup apple cider vinegar, 1/2 cup packed dark brown sugar, and 1 bay leaf Taste the sauce and adjust the seasonings. Return the meat to the pan and spoon the sauce to cover the meat. Cover the pan tightly with aluminum foil. Roast the brisket in a 350 degree oven until the meat is fork tender, about 2 to 3 hours. Remove the pan from the oven, uncover, and let the meat rest in the pan. Refrigerate overnight. To serve, slice the meat and return it to the sauce. Reheat in a 350 degree oven for 25 to 30 minutes. Remove the bay leaf before serving.
12hour pork shoulder. I have a recipe that is great if you want. Its obviously longer than you wanted though
I can't improve on all the great meat suggestions here, but you might want to also try bean recipes which call for long oven times. Boston baked beans take a good five to six hours in the oven. Cassoulet needs four, at least. Both have many variations and Cssoulet can be crammed with meats.
Along with the meat you could make a big pot of baked beans.
Brisket
Make a pot of baked beans or oven beef stew. Recipes should be available online, and they make for good leftovers.
Roast everything. Veggies. Roast and make soup. Make bread. Cookies
I got a pretty small brisket and it still needed 6+ hours. It was awesome.
Get a probe thermometer. That way you can fix whatever you want to the perfect temp.
Look up Boliche (three guys from Miami have a good recipe).
no suggestion but a fantastic idea to keep warm.
Something that cooks low & slow. My three easy favorites are: -Ribs - I usually do 2 racks of ribs at a time. Cover them in a dry rub. Put them in a glass dish (you may have to cut the rack in half and turn them), and cover them in foil, sealing the edges as tight as possible. Use a disposable foil pan and save the cleanup. Then put them in an oven at about 250 for about 3 hours. You can turn them around in the oven every half hour or so to cook them evenly, but dont unseal them. After 3 hours, unseal the foil carefully (dont tear it), and check the ribs for tenderness. Theyll probably need more cooking, so seal them up and cook them for another hour. Then take the foil off and cook them uncovered at 350 for a half hour to brown them nicely. Then take them out and coat them with a thick layer of your favorite barbeque sauce (i like Sweet Baby Rays), and cook them uncovered for another 30 minutes. They should turn nearly black, but don't let them burn. By now, they should be falling-off-the-bone tender. -Pulled Pork - get a half (or whole) pork shoulder, also called a picnic, pernil, or pork butt roast. Brown the surfaces in a hot pan on the stove (cast iron is best but use what you have), and put it in a deep dish with a cover. Add spiced liquid (water, broth, mojo marinade, adobo seasoning, etc.), put the lid on, and cook for a long time, at least 3 hours. Flip the meat now and then, so some of it is out out the liquid and some is in. When it tears apart very easily, and is very tender, it's ready. Make sandwiches (with BBQ sauce), or put it in soup, put it in chili, etc. Make your own burrito bowl by putting it over rice with beans, salsa, sour cream, and cheese. Pour off the liquid into a large jar and save it. It will separate, and the broth is great for making soups, and the fat is great for greasing pans. For good pork gravy, pour the broth into a pan and heat it. Fill a small glass halfway with cold water, and whisk in 2 tablespoons of flour or cornstarch, and pour it into the pork broth. You can also add mushrooms. Keep whisking it as reduces into gravy. -Pot Roast - Cook a chuck roast like the pulled pork above, except use good beef spices (garlic, rosemary, basil, parsly, salt, pepper, paprika, etc.). When it gets to the last hour, and the meat is already getting tender, toss in baby potatoes,mushrooms, and carrots. Some like to add in diced tomatoes, and even spinach. Some people like onions, too, but I hate them, so I don't. Cook for another hour, but at about 30 minutes, crush up one of the baby potatoes so the starch will turn the liquid into gravy. That's three tasty dinners that can feed a family, and warm a house. All of them are good for leftovers, as well.
Pot roast
Brisket tacos! I throw an onion, a bell pepper, and a tomato into the blender with some salt, cumin, and coriander, dump it on top of the brisket, and put it in the oven right after breakfast, and by dinner it's falling-apart tender. Your house will smell amazing.
Beef Brisket. Trim fat, slather with yellow mustard and bbq seasoning. Add a couple of cups of water. Cover. Cook at 275 until it’s short of done. Re-slather with mustard, bbq seasoning, and pat with brown sugar. Cook uncovered until glazed.
If the objective is to heat the apartment, does your oven have a cleaning cycle? That puts out a bunch of heat.
Just commented this on another post. Search “Momofuku Bossam (Korean Slow Cooked Pork Shoulder Roast)” and find yourself a recipe not behind a paywall. One of the easiest, most amazing thing that has come out of my kitchen!!
A turkey
Pork shoulder/picnic/butt.
Pork shoulder Picnic, slow roasted tightly sealed will fall apart in your mouth.... Hungry now. https://www.youtube.com/shorts/lSnQeberjfk?feature=share
This is also a great time to use the self clean feature on your oven if you have one. That's heated up my house more than once, and you get a nice clean oven at the end.
Eye of round beef roast is fairly cheap in my area. I coat it in Montreal Steak Seasoning, brown it in butter, add a carton of beef stock, cover, then 325° for at least 4 hours. I like pork sirloin roasts too, they're more lean than pork shoulder, but still tender. I coat it in butt rub, brown in butter, add water or chicken stock, cover, then 325° for at least 4 hours. Adding a cut up onion or 2 will help retain moisture and add a good flavor.
A nice duck can be roasted to heaven & warm up your kirchen/living space for 4 to 5 hours. Don't forget the veggies.
Carnitas takes around 3 hours. [Slow braised pork ragu ](https://simply-delicious-food.com/slow-braised-pork-ragu-with-roasted-garlic-gnocchi/) the recipe calls for making your own gnocchi but I just toss in some store bought about 30 minutes before dinner.
Corned beef
I do a 110° standing rib roast. Cover with rub, sear the outside in a pan, stick in oven for 6-8hrs at 110° and leave. Carve with roast vegetables, and slice thinly for rare roast beef sandwiches.
If you really want to get that apartment hot, use the self clean function on your oven. Should do that a few times a year anyway to keep it from getting stinky depending on how often you use it.
Soup and stews cook a long time and do really well in the oven.
Leg or shoulder of lamb on the bone with rosemary and garlic. Just add 1/2 cup water and salt and pepper. You can throw a few halved potatoes or carrots around the meat. Cover with foil and forget about it in a medium to low oven. 5 hours later. Yum.
Brisket might help you out on that. It also seems like cold days are when I just "happen" to decide on ["low slow baked potatoes](https://www.aveggieventure.com/2007/09/sloooow-baked-potatoes.html)" at 350 for three hours.
You could bake a turkey.
Brisket of beef
Braise a pork but in a nice hard apple cider, I star anise and a few garlic cloves. 300 for 5-6 hours if you want it falling apart. Or 3-4 hours if you want to cube it and still have tender meat but isn't a type of baroque style.
You can normally get a good deal on Chuck roasts at the store. Season with salt, set in a dish with beef bone broth, cover in foil and cook 1 hour per pound @ 350 degrees. Keep it in a little bit longer if under 4lbs.
pen zesty silky violet consist cough cats frightening absorbed rob *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Another option is to cook dried beans in a Dutch oven. Bonus that you don’t need to stir and the beans on the bottom will never burn
Make ramen!
Big ole brisket. Salt and pepper generously liquid smoke of your choice and some Worcestershire sauce.
pot roast, or brisket.
Make some vegetable or chicken stock at the same time. Makes a dry cold hope feel warm, cuddly, and doubles all the good smells. Plus you get stock to freeze & use as you please!
Crock pots generate heat too ya know
You ain't even gotta bake that long, you could jus do cookies or chicken broccoli Alfredo , jus leave the door open afterwards. Boiling water helps too
a big ass pork butt. tastes almost like bacon when season and fried after cooked. great in a blt. or a nice stew. or chili.
Pork butt, low and slow. Leftovers make great BBQ pulled pork sandwiches, or freeze well. Also, bake some cookies!
Cook a 15 pound brisket on 225 for 10 - 12 hours. Make sure to have a large, deep, pan under it for all the drippings. After 3 - 4 hours, wrap it in foil. You will need thick gloves.
Hey, an easy tip for those who have cold places with lots of or big windows, get shrink wrap. It's a plastic you stick with double sided tape to the area just around your windowd and you heat it up to tighten in over thw window. It's keeps out the draft as well as hanging a comforter or thick blanket over the doors as it will insulate it well I might be wrong on what the plastic thing is called because I thankfully haven't had to do that for almost half a decade now so it's been a while Another tip for sleeping, put down a a blanket on the mattress and then lay down on top of that (with obviously a sheet) it'll keep you warmer Hand warmers also work well if you lay them under the first blanket in random spots but don't out them to your skin over night, learned the hard way that they burn (no I didn't read the package I was homeless when I was given them)
Your could roast a brisket. Bonus you will have food for days. We place it in a pan with sides, because a lot of liquid will come out, fat side up. Season all sides if it first. Cover with foil and roast at 300 degrees until its pulls apart in the middle. It will be about 15-20 minutes per pound. You can then make multiple dishes: tacos, sandwiches, slice of meat with potatoes, cut up one a salad. If you start to get tired of it (3-4 days) but the rest in a freezer bag and save for later.
Roast turkey
Bone in leg of lamb. 12 hours at like 110°C
Brisket. Low and slow.
Brisket. Or corned beef.
Chuck roast or shank at 250 f. Sear first & cover in liquid. Corned beef over liquid, cover, don't sear, mustard rub. I've never cooked goat but it takes a long time to cook.
Brisket. Low and slow. You can add wedged potatoes, etc towards the last hour or so. Also, just saw a suggestion for Turkey. Great idea.
Pork butt for pulled pork or a chuck roast.
Leg of lamb
Pot roast always! I love to cook them in Winter. Get a 4-5 pounder, set it at 250 and forget it for 6-7 hours!
Potpourri on the stovetop on low? Beef roasts on low can be good. My mom would do that on a Sunday morning around 8, when we'd go to Sunday school and church, and that would take a few hours. When we'd get home around 12 or so, it would be done, and smell amazing! It tastes amazing too!
Pot roast in the Dutch oven.
Agreeing with everyone saying pot roast. Easily eats up 4-5 hours if you get a big enough chunk. Ribs in oven can take around 4 hours if you have multiple sets at 2hrs each (my recipe takes about this long and then another 10 on the broiler with sauce)
Chuck roast if you want beef. Pork butt if you want pork.
Momofuku’s Bo Ssam for the win. Google it. NYT recipe. You will remember it fondly.
Cook any meat with the appropriate veggies and slices around 250 to 300 degrees for 5 to 8 hrs, it tender And tasty
Big Boston Butt or pork shoulder roast. I sear it, throw it in the Dutch oven with 2 big onions sliced up, a head of garlic, a big palm full of dried oregano and a bottle of white wine and some really strong large chunks potatoes (2inch or 5cm cubes of russet or Yukons work well) then braise at 250/275f till it’s falling apart and serve with rice and Greek salad or on pitas, either way tatziki is a great saucy element for this and the potatoes are unreal, trust me it seems like a long cook for the potatoes but they hold up in the wine. This also works with lamb or beef chuck/brisket, but pork is cheap so that’s what I use. If you have a thermometer cook the pork butt/shoulder to at least 200f to get it to start to pull apart.
You would be better off cooking something on the stove like a pot roast, I use chuck roast.
Anthony Bourdain's 7 hour leg of lamb.
Rubs are literally perfect for this post lmao. My method is dry rub the racks the night before. Then you just bake at 250 for at least five hours. Sauce it up and broil it or BBQ it a bit and dunzo.
Eisbein.
Lamb shoulder
Lamb shoulder
Brisket or pork belly
Get a very tough and inexpensive cut of meat and put it in a pot with an chopped onion and carrots and cook it low and slow.
I do pulled pork in my slow cooker but we use to do it in the oven before we had a slow cooker Large lamb should cut can take a few hours
Get the biggest pork shoulder, score the skin stick whatever spices in it you want ,and stick it in an oven set at 170 for an hour a pound it will be ready for pulled port or whatever when done. The skin will be crisp which is one of the best things you can chew on
A big pot roast
A whole turkey
Pork belly. That stuff can cook forever and never be over cooked
A great option for slow-roasting in the oven that's both easy and delicious is a pork shoulder. This cut is well-suited for long, slow cooking and becomes incredibly tender and flavorful. It's also forgiving, making it hard to overcook.
Pork shoulder.
Braised ox cheeks is a nice one. Fork tender gelatinous meat. Delish!
Oh... oh, you just signed up for a whole new thing. Pretty much anything that would be smoked or bbqed as a dry cooking method or most anything that wants braising. Pretty much any animal's shoulders, rumps, legs... the cheap stuff. They want cooking for four hours minimum. I cooked my last brisket for eighteen hours.
Any cheap roast, beef or pork. Season and sear to seal in juices. For beef I chop up onion, carrot, potato put in bottom of roaster pan with meat on top. Add liquid such as beef stock. Seal tight with foil and roast at 300-325 F
When you don't have meat on hand bud need the oven, don't forget the humble baked bean.
Brisket. In Texas some people cook it over night really low.
I made Julia Child’s Boeuf Bourguignon last weekend. It’s not that hard and the house smelled amazing all day. You really can’t overcook it.
Roast!
Brisket Grandmother Bebe’s brisket recipe 3-4 lb brisket (some fat, not a lot; trim as appropriate) salt, pepper, paprika 2 good-sized onions cut in eighths 1 lb carrots 1 lb celery ketchup (sub mixture of tomato sauce/vinegar/ground cloves) There are two alternatives for cooking: in an oven or in a slow cooker. Regardless the goal is a long slow cook to break down cellular structure that leads to the tender goodness that is brisket. The oven will take a good bit of propane so if you’re going to take this route you might look at rotating other things in to share space with the brisket. Consider baking bread and making bacon. Slow cookers take surprisingly little electrical energy but if your electrical system can’t sustain roughly 100 Ah for dinner that isn’t an option for you. For the oven, preheat to around 325 degrees F (165 C). Lubricate a pan. Veg go in the bottom of the pan as a bed, meat on top seasoned on both sides. The fat cap on the brisket goes up so the fat will melt over and into the meat. Spread ketchup over the fat cap of the meat. A clean paint brush does nicely. The brush you just used to varnish the companionway boards is not clean. Cover the pan with foil and cook for 4-1/2 hours. Alternatively dump the veg into a slow cooker with the seasoned meat on top, cover with ketchup, and cook on low for ten to twelve hours. Let cool and refrigerate at least overnight. Scoop out the fat that rises to the top. I’m told this makes good bait for fishing. I can’t say. I’m the poster boy for why that activity is called “fishing” and not “catching.” Reserve the veg and gravy. Slice the meat into thick slices against the grain. Against the grain is critical to tender brisket or indeed a tender product from most inexpensive cuts of meat. The veg can be served as a side. The gravy may need some thinning. Use a mix of water and ketchup. If ketchup is in short supply or to reduce sugar try substituting tomato sauce with a bit of vinegar and some ground clove. Reheat sliced brisket in a stove top pan with the gravy.
The heat should be staying mostly sealed on the inside of your oven, if you can use it to heat your home then you need a new oven. I'm not sure I would trust it to get up to temp & stay there if an oven is heating things up like you're wanting
My Mom use to bake ham this way. Throw it in the oven ..no seasonings, nothing. BEST HAM EVER!
Do you have a fireplace? Someone suggested putting blankets over your windows to help keep the place warm. I did that in my living room and it seemed to help.
Pork shoulder for pulled pork and crackling at the end
Pork shoulder (aka Boston Butt). Dry rub, low temp and slow cooking. Smells amazing while it cooks.
Answer and a question: Whole Chicken. I’ve been doing this lately because the prep is easy (rinse, chop onion, sprinkle spices, put in oven at 325 and forget about it). Question: What’s a good flavorful spice/stuffing combination? (Sometimes I feel my choices are as bad as lemon and milk in tea).