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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Boston Butt Barbecue Recipe

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This recipe for Boston Butt Barbecue is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large onion, chopped
2 TB brown sugar
1/4 tsp crushed red pepper
1/2 cup Worcester sauce (I like the new thick kind)
1 cup apple cider vinaegar
1 cup water
qtr tsp black pepper
3 TB dry mustard
1/2 cup catsup
4-5 pound Boston Butt, trimmed of visible fat
Directions:
Directions:
Place meat in a crock pot set on low. Combine all other ingredients and pour over roast. Cook 6-8 hours or more, until tender and meat falls easily from the bone. Afterwards, shred meat carefully, picking out any other fat and/or gristle. Serve warm, or refridgerate so that any remaining fat hardens and can be skimmed and tossed. Serve shredded meat as is, or "doctor" with your favorite kind of barbecue sauce.
Number Of Servings:
Number Of Servings:
many!
Preparation Time:
Preparation Time:
8 hours
Personal Notes:
Personal Notes:
We like Stubbs Smoky Mesquite Barbecue sauce on this. Also, you can adjust the ingredients to your family's tastes. For example, if you like a sweet aftertaste, add another TB brown sugar. For a redder sauce, add more catsup, etc....this freezes well.

 

 

 

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