Wednesday, August 10, 2011

Boston Butt Roast and Homemade BBQ Sauce

I recently found a few Boston Butt's on sale and thought they would be perfect to cook for a party where I would be feeding close to 50 people.  I would have loved to have used the Big Green Egg, but in all honesty I am not really the "smoking master" like my friend Michael so I thought I would play it safe and slow cook them in the oven.

I have done this before and it turned out well but I wanted to really knock it out of the park with this one so I thought I would consult the chief when it comes to all things meat....the Porter Road Butcher!

In hindsight I should have bought the butt's there as well but that is just a lesson I will have to learn and do better next time but with the butts I already had I thought I would consult the butcher on the appropriate cooking method and dry rub.

After a little internet research and a trip to the PR Butcher at which point I walked in and said, with all seriousness, that I needed a good butt rub.

After inquisitive looks from the other patrons I quickly clarified by stating that I meant a DRY rub for my BOSTON BUTTs.....annnnnnnd immediately turned bright red in the face!

Between the internet, my own taste buds and the Porter Road Butcher, here is how I cooked the meat:

Oven Roasted Boston Butt's 

Rinse butts and pat dry.

Rub each butt down with yellow mustard and coat in dry rub patting into the meat to make sure it is fully covered.  I highly recommend getting the dry rub from the Porter Road Butcher or a reputable butcher in your area.

Wrap the butts in about 9 layers of aluminum foil so that none of the heat escapes.  Preheat the oven to 225 degrees.  In order to catch any of the juice that drips from the foil packets, place a cookie sheet on the shelf below the butts.

Cook for 8 hours (typically 1 hour per pound if you have smaller cuts of meat).  After the 8 hours have past, turn the oven to the lowest setting possible (my oven only goes down to 170 degrees) and cook over night.

When you wake up in the morning, remove the packets from the oven and allow to rest for 30 minutes before opening the foil.  This allows the juices to reconstitute thus not drying out the pork.

Using two forks, pull the pork apart and place in a dish that can be preferably something with a lid.  Once all of the meat has been pulled apart, pour the juices from the pork back over the shredded meat to retain the moisture.
Now it is on to the saucy-sauce!

BBQ Sauce
1/2 onion, finely chopped
3 cloves garlic, finely chopped
4 tablespoons butter
1 cup ketchup
3/4 cup Worcestershire sauce
2/3 cup A-1 Steak Sauce
1/2 cup drippings from the pork
2 tablespoons dark brown sugar
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon hot sauce (not Tabasco)
1 teaspoon black pepper
1/4-1/2 teaspoon red pepper
1/2 teaspoon salt

In a saucepan, saute the onions and garlic in butter until tender.  Add ketchup, Worcestershire sauce, A-1 Sauce and water, stir well.  Add remaining ingredients and stir well over low heat until butter, sugar and honey are completely melted and sauce is hot.  Stir often and do not allow to boil.  I used an  immersion blender to really get everything mixed together.

If the recipe is being doubled or more cut back on the red pepper or add a little more honey, unless you want it HOT!  Leftovers keep well.  Makes approximately 3 cups.

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  1. Actually, as much I would love to take credit for this, it's my uncle Randy's recipe! He makes anything that comes off a grill taste amazing!!

  2. Oops, guess you were logged in on our computer! I actually posted that comment!