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Roast, Pork Boston Butt Recipe

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This recipe for Roast, Pork Boston Butt, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Whatever size you want pork butt or shoulder
Brown sugar
Kosher Salt and ground pepper
Garlic powder
Onion powder
(I like to use cooking bags, it cuts time in half and keeps meat moist)
3 Tbs flour to flour the cooking bag

Directions:
Directions:
Instructions for "3 different methods" below (all delish):
Choose the one that fits your mood!

Cooking Bag Method:
Rinse meat and pat dry. If you get a pork butt there is a place on the side where you can slice it open, I do that so I can season it inside and put some brown sugar in there. Then place it in the floured cooking bag (which is in a roasting type pan, deep enough in case the bag should leak, there will be lots of juice) Then I apply garlic powder and onion powder, salt and pepper to the outside and pack brown sugar on the top and make 5 slits on top of bag. Preheat oven to 350 and cook for 2 1/2 hours. If it's a huge roast you may want to leave it in longer. Test it with a fork...it should feel real soft and tender and the fork comes out easily.

Roasting Pan Method:
Follow same directions as above to season pork, but don't apply brown sugar on "top" of roast...only inside.
Place roast in pan and season. Preheat oven to 425 cook roast at that temp for 1/2 hour to seal. The lower the temp to 275 and let cook long and slow for 5 hours or until very tender and fork slides in and out easily.
You can apply BBQ Sauce in the last 30 minutes if desired.

Outdoor BBQ Method:
You can also do this on a BBQ grill (gas or charcoal) over "indirect heat", "cover down" on grill...long and low 275 App 6 hours. You can add wood for smoke etc and a pan of water for moisture. If you use charcoal it's a bit tricky, because you have to maintain the 275 temp and add charcoals throughout the cooking process so it will cook slowly. A real art down South!~

Number Of Servings:
Number Of Servings:
Depends on size
Preparation Time:
Preparation Time:
3 to 6 hours depending on method and size
Personal Notes:
Personal Notes:
This is great with mashed potatoes and carrots!~ Use the juices like gravy!

On the grill you will probably want to apply the BBQ sauce in last 1/2 hour!~

 

 

 

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