"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Barbeque Boston Butt, by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 to 14 lb Boston Butt Salt Fresh ground Black Pepper Olive oil
Rub butt with olive oil then heavily salt and pepper the meat. Triple wrap and seal the meat with aluminun foil. Leave room some room for juices. It is important to use 3 pieces of foil to prevent burning. Bake at 350º for 5 hours. Cool and pull meat from the bone. This is for a 10-14 lb butt. Smaller would take about 4 hours.
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