OVEN ROASTED BOSTON BUTT
F&L Market has whole Boston Butt for $1.49 this recipe rocks it. Too beautiful to pull apart. It took 7 hours to roast but it was worth the wait. This is a perfect rainy day dish. I prepared the pork day before and then roasted it pretty much all day. It’s worth it.
Oven-roasted Boston Butt Dry Rub:
* 3 tablespoons paprika * 1 tablespoon garlic powder * 1 tablespoon brown sugar * 1 tablespoon dry mustard * 3 tablespoons coarse salt * 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- Preheat the oven to 300 degrees F.
- Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
- After baking… Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.
- Note: don’t add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.
- Homemade Cider Vinegar Barbecue Sauce: 1 1/2 cups cider vinegar, 1 cup yellow or brown mustard, 1/2 cup ketchup, 1/3 cup packed brown sugar, 2 garlic cloves smashed, 1 teaspoon salt, 1 teaspoon cayenne, 1/2 teaspoon freshly ground black pepper
- To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
- I didn’t like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.