Aunt Masas Soul Sauce Recipes

TAILGATE BUTT BURNER DIP

Steps:

• 1. Preheat oven to 425-degrees. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
• 2. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
• 3. In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
• 4. In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.

SMOKED BOSTON BUTT

Steps:

• Trim excess fat from top of butt and score fat cap on bottom of butt. Rub the butt liberally on all sides for maximum bark. Smoke at 225-250 with a mix of pecan and fruit wood for at least 5 hours. If using a grill with indirect heating, rotate the butt every hour so each side cooks evenly. Spray every hour for first 3 hours with apple juice and sprinkle more rub. Place pork butt in aluminum pan and wrap tightly with foil. Place back in smoker (or oven) until internal temperature hits 200. For a 10 pound butt this usually takes me 10 - 12 hours. Let rest for an hour before pulling.
• HINTS: Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast. The meat is done when the internal temperature is above 190-degrees. The lower you keep the temperature, the more moist the meat will be. You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
• After pulling the pork I coat mine with my Aunt Masa's Soul Sauce and then serve with more sauce on the side.