Ham Style Boston Butt Recipes
HAM-STYLE BOSTON BUTT
In this recipe, Boston butt (aka pork shoulder) is brined in salt and sugar, then roasted with garlic butter and sweet vermouth to yield a pork roast that's a little like a ham (without the weeks of curing). Adapted from a recipe in _Good Meat_ by Deborah Krasner as published at Serious Eats by Caroline Russock. http://bit.ly/aPqXVG
Provided by DrGaellon
Categories Pork
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring meat to room temperature and blot dry. Tie into a neat, compact shape with butcher's twine. Place into a lidded vessel big enough for it and the brine.
- Combine salt, sugar and cloves; add just enough hot tap water to dissolve the solids. Pour over roast, then add cold water until covered. Refrigerate 8-24 hours. Before cooking, remove meat from brine, rinse well and blot dry. Season well with salt and pepper, and place in a roasting rack fat side up.
- Slowly melt the butter in a small saucepan. Add the garlic and cook until fragrant but not colored, about 2 minutes. Pour garlic butter over roast and let stand at room temperature for 1 hour.
- Meanwhile, preheat oven to 350°F Roast meat for 30 minutes, then reduce heat to 300°F Baste with vermouth every 20 minutes or so. Meat will need about 20 minutes per pound at 300F, about 1 additional hour, or until it reaches an internal temperature of 150°F Let rest at least 15 minutes before slicing; serve with pan juices.
Nutrition Facts : Calories 425.7, Fat 29.8, SaturatedFat 11.6, Cholesterol 112.1, Sodium 7171.6, Carbohydrate 13.6, Sugar 13.2, Protein 24.4
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
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