Boston Butt Bar B Que Recipes

BARBECUED PORK SHOULDER (BOSTON BUTT)

Steps:

• Soak your hickory chips for at least 8 hours.
• Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
• While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
• Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
• Let stand 10 to 15 minutes before slicing.
• Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

BOSTON BUTT BAR B QUE

Steps:

• Preheat grill. Combine 7 up or ginger ale, vinegar and season salt.
• Place meat on grill. Rotate and baste with 7 up mixture till golden on all sides. (10 to 15 mins total).
• Remove from grill and place meat in a large roasting pan. Cover and seal pan with foil.
• Bake at 300 for 3 to 4 hours. When this is done, bone will pull out with no resistance.
• Shread meat and enjoy on buns.

CROCK POT BAR-B-QUE

Steps:

• Season boston butt thoroughly with salt, pepper, garlic powder & any other seasons preferred.
• Dice onion & place in bottom of crock pot.
• Place Boston Butt in crock pot & cook on low 5-6 hours.
• Remove crock pots contents into strainer & separate meat from fat, placing only meat back into crock pot. Meat should shred as you pull apart, you may need to shred more with a fork.
• Add & stir in vinegar & BBQ sauce of choice.
• You can add more spices , vinegar or BBQ sauce to suit your tastes.
• Cook on low, stirring occasionally another 45 min.- 1 hours to heat thoroughly.

ROBERT'S BOSTON BUTT ROAST

Steps:

• Preheat oven to 250 degrees F.
• Place roast in deep roasting pan and salt and pepper to taste.
• Rub entire roast with worcestershire sauce, then with Emeril's.
• Southwest Seasoning.
• Cover tightly with foil and bake for 7 to 8 hours.
• Bone should pull out easily when done.
• Cool pan drippings and skim off fat. Pour drippings into saucepan.
• Place on stove on medium heat. Add corn starch mixed with cold water.
• Cook until thickened. Makes great gravy.