Saturday, May 14, 2011

Oven-roasted Boston Butt


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 was worth it.

Oven-roasted Boston Butt (recipe from Bobby Flay)
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 (from Bobby Flay)
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.

1st bag - made some pulled pork sandwich
2nd bag - made some pulled pork quesadillas
3rd bag - still in my freeze and ready for me when I need a quick meal

Oven-Roasted Pulled Pork Sandwiches

5 comments:

  1. sounds sooooo! good... will try your receipe... jen, in nevils, ga..

    ReplyDelete
  2. A little Apple pie moonshine in the bottom of the pan adds some real good flavor.

    ReplyDelete
    Replies
    1. Kevin--where do you buy the apple pie moonshine--that sounds like a wonderful flavor! We have total wine plus other liquor stores here--do most of them carry it?

      Delete
  3. Oh we made this and it truly is the BEST! Fabulous flavor, thank you!!!

    ReplyDelete
  4. Hello Mae,

    Are you sure this is not a Tyler Florence recipe? Ive made this before and it was great but it looks just like the Tyler recipe I followed...Thanks!

    ReplyDelete