Pork is not the meat I turn to first when Im cooking meals at home. We eat a lot of bacon and Claras favorite pasta sauce is made with sausage, but with the state of pork these days, whole cuts tend to be tougher and more dry than any of us has patience for. So I usually avoid them. This all changed recently when I befriended the pork guy at our Sunday farmers market. I was flirting with the idea of making a pork stew instead of one of my usual lamb or beef varieties, so I approached the stand and asked the man there what would work best for stew. He heaved a four-pound boneless butt out of his cooler, assuring me that it was beautifully marbled and would be perfect. What I didnt realize until I got home was that the pork butt was frozen solid. There was no way it was going to thaw in time for me to make a stew that night, so I put it in the fridge and decided Id deal with it later. The next night I got home from work late and although the pork butt was no longer frozen, I knew I didnt have enough time to cook and cool a stew before bed. The hole in the fridge where there should have been a nice big batch of pork stew for the week was starting to make me anxious, and I had another night out the following evening. I decided to go rogue. I thought Id heard somewhere you can cook a pork roast overnight in the lowest of low ovens and have it turn out brilliantly. A quick Google search yielded some promising results, like this recipe from Jamie Oliver: https://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a927/jamie-oliver-slow-roasted-pork-recipe/. His calls for an 11-to-13-pound shoulder roast on the bone, but with a little tweaking I was pretty sure I could make this work. I wanted something less Mediterranean and more barbecue, so I stirred together a thick paste of chopped garlic, brown sugar, maple syrup, mustard, thyme, black pepper and a little chipotle powder and slathered the pork with it after salting it liberally. I gave it a quick blast in a scorching oven to get some caramelization going, then turned the oven down as low as it would go. I turned off the lights and went to bed. The next morming, we woke to an intoxicating garlic-sugar-pork aroma, and the pork looked gorgeous–it was burnished and crisp on the outside, and when I went at it with two forks, it virtually fell apart on its own. I packed some up with a soft roll and some slaw for Jonathans lunch. Clara and I had it on its own, and then with pasta later in the week. Ive now made this at least five times. Love, thy name is pork butt. —Merrill Stubbs
It is generally not safe to cook meat in the oven overnight. Cooking meat at low temperatures for a long period of time can allow bacteria to grow, which can lead to food poisoning if the meat is not cooked to a high enough temperature to kill the bacteria.
Pork is not the meat I turn to first when Im cooking meals at home. We eat a lot of bacon and Claras favorite pasta sauce is made with sausage, but with the state of pork these days, whole cuts tend to be tougher and more dry than any of us has patience for. So I usually avoid them. This all changed recently when I befriended the pork guy at our Sunday farmers market. I was flirting with the idea of making a pork stew instead of one of my usual lamb or beef varieties, so I approached the stand and asked the man there what would work best for stew. He heaved a four-pound boneless butt out of his cooler, assuring me that it was beautifully marbled and would be perfect. What I didnt realize until I got home was that the pork butt was frozen solid. There was no way it was going to thaw in time for me to make a stew that night, so I put it in the fridge and decided Id deal with it later. The next night I got home from work late and although the pork butt was no longer frozen, I knew I didnt have enough time to cook and cool a stew before bed. The hole in the fridge where there should have been a nice big batch of pork stew for the week was starting to make me anxious, and I had another night out the following evening. I decided to go rogue. I thought Id heard somewhere you can cook a pork roast overnight in the lowest of low ovens and have it turn out brilliantly. A quick Google search yielded some promising results, like this recipe from Jamie Oliver: https://www.housebeautiful.com/lifestyle/recipes-cookbooks/recipes/a927/jamie-oliver-slow-roasted-pork-recipe/. His calls for an 11-to-13-pound shoulder roast on the bone, but with a little tweaking I was pretty sure I could make this work. I wanted something less Mediterranean and more barbecue, so I stirred together a thick paste of chopped garlic, brown sugar, maple syrup, mustard, thyme, black pepper and a little chipotle powder and slathered the pork with it after salting it liberally. I gave it a quick blast in a scorching oven to get some caramelization going, then turned the oven down as low as it would go. I turned off the lights and went to bed. The next morming, we woke to an intoxicating garlic-sugar-pork aroma, and the pork looked gorgeous–it was burnished and crisp on the outside, and when I went at it with two forks, it virtually fell apart on its own. I packed some up with a soft roll and some slaw for Jonathans lunch. Clara and I had it on its own, and then with pasta later in the week. Ive now made this at least five times. Love, thy name is pork butt. —Merrill Stubbs
So this isn’t usually our favorite June recipe…but when the temps are hovering in the 50s (high!) and damp, it is both feasible & a nice way to add a little warmth to the house without feeling ridiculous for starting a fire or turning on the heat.
Place it on a rack in the middle of the oven and leave it. Seriously – leave it. Ours generally need at least 7 hours on convection and we have left it in for 12 or more with no problem. If we know we want it on the shorter end, we have upped the temp to 250.
We are so thankful for Niki posting this on Foodwhirl! 10 years later still a go to! Cook while you sleep! From Foodwhirl.com
This overnight (or all day) roast is great right out of the oven, in fact perhaps my favorite part is the picking so I can enjoy some of the crispy, salty fat edges as well as bites of the tender juicy meat. But the final product is also fabulous for pulled pork barbecue or tacos! With some of salsa, tomatillos or Green Chili sauce, you can make fabulous tacos or enchiladas! Or just with some of our new line of Kiwiberry & Seaberry hot sauces!
This is indeed our go-to slow cooked pork roast recipe. SO, SO easy and always delightful. Prep time less than 5 min!
Can I Rest A Pork Butt Overnight In My Oven? | How to Smoke A Pork Butt For Pulled Pork
FAQ
Is it OK to leave cooked pork out overnight?
Can you let pork rest in the oven?
Can I rest pork shoulder overnight?
How do you keep pork moist overnight?
How long do you leave pork in the oven?
Leave the pork in the oven overnight, for at least 6 hours and up to 8. When you wake up in the morning your house will smell intoxicating, and the pork will be ready to shred and pack up for lunches for the whole family — all you need is a soft roll and some coleslaw or pickled fennel, or a big pile of mashed potatoes.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
How to cook pork in the oven?
Nestle the pork (fat side up) into a roasting pan or cast iron baking dish just big enough to hold it. Put it in the oven for 10 to 15 minutes, until you start to smell garlic and sugar. Remove the pork from the oven and cover the pan tightly with foil. Return the pork to the oven and turn the heat down to 200°F (95°C).
Can you partially cook pork and reheat it?
While it’s perfectly fine to fully cook pork, put it in the fridge, and reheat it for later, you should never partially cook pork and try to finish it later. Browning pork in a pan, or otherwise partially cooking it and then storing it in the fridge for later, is actually a recipe for disaster.