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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pork (Boston) Butt Recipe

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This recipe for Pork (Boston) Butt is from Bone Family Recipes, 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:  
½ Gallon Cider Vinegar
1 Quart Apple Juice
1 ½ Cups Firmly Packed Dark Brown Sugar
2 Sweet Onions, Chopped
1 Cup Canola Oil
½ Cup Tabasco
4 Teaspoons Red Pepper Flakes
4 Teaspoons Salt
2 Pork Butts
Directions:
Directions:
Marinade:
In a saucepan over medium heat, combine the vinegar, apple juice, and sugar and stir until the sugar is dissolved. Remove from heat and stir in the onion, oil, Tabasco, red pepper flakes and salt. Marinade 2 large Boston Butts over-night in a large bowl or sealed bag. (Half-recipe for one butt).

Smoke-Day:
Take the Butt(s) out of the marinade, and discard the marinade. Dry-pat the Butt, and then slather all sides with prepared yellow mustard. Lightly coat all sides with Dry Rub. Prepare your smoker by bringing steady temperature up to between 230 and 250 degrees F. I prefer to use a mixture of Hickory and Oak woods for Boston Butt. Add additional wood as needed to maintain a healthy stream of smoke. Contrary to logic, there is such a thing as too much smoke. I recommend minimizing the smoke after the third hour. Cook the Butt about 1 ½ hours per pound, turning and rotating at “half-time.”

Mist the meat with plain Apple Juice after the fourth hour every 30 minutes. Many folks quote internal temperatures for doneness, but this method tends to ignore desired meat preparation, like whether you like it sliced, chopped or pulled. If you want to pull your pork, the Butt needs a bit more cooking time regardless of the internal temperature. Doneness is at the heart of the art.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
Marinade overnight - Cook 12-14 hours
Personal Notes:
Personal Notes:
Don’t ask me why it’s called a “Butt” when it’s really a shoulder. Some say it’s the butt of the shoulder. I prefer bone-in whole Boston Butt, trimmed of most external fat on both the top and the fat sides. Look for a whole butt between 6-8 pounds

 

 

 

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