Become a Member
- Appetizer Recipes
- Dinner Recipes
- Dessert Recipes
- Chicken Recipes
Partners & Friends
See the new Member Comments area below! Now you can add your recipe review, comments, or
suggestions to the public recipes.
Boston Butt Pot Roast
MyCookbook Recipe Database
MyCookbook Member: COOYON
Recipe Category: Pork
Recipe Preparation Level: moderate
Just for you...
I use a magnolite roaster, but sometimes I use one of those cheap porcelin roasters too.. Make sure there is a rack in it. The thin roaster will brown the butt and the gravy quicker, so be careful with that.
Preheat the oven to 350 degrees..
Take your boston butt and find the bone.. then find the side with the least meat and call that the bottom..
Take the top and cut some deep trenches in there to the bone and leave about 1 1/2" of uncut meat to each side to hold the stuffing..
Take tony's, cayanne, salt and black pepper to make a dry rub and rub the whole thing.. then sit back on the bottom side, trenches up..
Cut up (big one or two little ones) onions really chopped fine, (1 big one) bell peppers the same way, (3-5 peices)garlic thru a press and put that in a bowl. Add cayanne, salt, tony's, celery salt and black pepper (Pork seems to taste better witih black pepper, I normally don't use it at all)..
Mix all that together and over stuff the trenches you cut in the butt. Fill em up good and put the remaining stuffing on top.. if it falls off, that is ok... good for the gravy..
Put it on the rack...
Cover it and put it in the oven.
About every 10-15 minutes, go check it and you can tell how it is doing by the gravy browning.. if there is not alot of juice and the gravy is brown nicely, add a little water..
Once you start adding water (because the gravy is a great color brown), turn the oven down to 300-325 degrees.. keep checking at regular times. Add water as needed..
COOK THAT FOR about 3-4 hours... don't try to turn it or anything.. baste it each time you check it.
You know when it is ready because you can make pulled pork it is so tender..
Take the rack out with the meat and try to get it on a platter without it falling apart.. That is tuff, it will be tender as it can be... (by the way, next day pulled pork poboys are in order with the leftovers)...
Take the pan and put it on the stove over a medium high fire.. The gravy will be highly seasoned and thin..
Take 3/4 cup of water and add a tablespoon of corn starch and mix with the water.. pour that in the gravy and stir till you like the consistency.. You can use Tony's gravy shaker stuff too if you like, but I like just the cornstarch..
The roast will be too tender to cut with a knife, but an electric knife will do a good job.. put that on a plate and pour the gravy on.... it is good on rice too, but I like it on the meat..
May Dat Is Darn Good Stuff dare..
If you were an actual member, you'd be able to click a button here that would
instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!
Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:
If you were an actual member, you'd be able to offer a review and/or suggestions
for this recipe!
Join MyCookbook today - it's free!