Place boston butt pork roast in a dutch oven with
he fat layer of the pork roast with a sharp knife; rub
Cut pork roast in half and place in roasting bag combined with other ingredients.
Pour in Italian dressing.
Slow cook in roasting pan at 250 to 300 degrees for 3 1/2 hours.
Serves 5 to 9.
Cut small slits in the roast all over, then stuff with
ide of the roast. Place seasoned side of roast down on preheated
Heat oven to 325\u00b0.
Sprinkle roast with salt and pepper in roasting pan, fatty side up.
Roast for 1 hour and 45 minutes. Combine Port wine and brown sugar in pan and bring to boil over medium heat.
Cook well.
Thicken and reduce to 1/3 cup (approximately 5 minutes).
Brush pork with this glaze.
Roast meat 1 hour longer basting approximately every 15 to 20 minutes. Remove from oven, let stand 10 minutes.
Pour juice in gravy ladle to put over meat or rice.
Slice pork with electric knife.
Wash and place roast in large roasting pan.
Pour 2 bottles of barbecue sauce over meat.
Cover with foil and bake 6 hours at 300\u00b0 basting often.
Remove from oven.
When cool, pull apart and put back in sauce.
Simmer on top of stove to reduce liquid.
Serve as is or with rolls for sandwiches.
Brown pork roast under broiler.
Put pork roast in Dutch oven or roasting pan.
Add sauerkraut with juice, brown sugar and bay leaf.
Cover tightly and put in oven.
Cook at 300\u00b0 for 3 to 5 hours.
e rub for your smoked Boston Butt. This will store for weeks
Smoked Boston Butt:
Soak mesquite wood chips
moving the roast).
Put 1/3 can of pork (or chicken
lean up easier ).
Rub roast all over with brown sugar
Cook a Boston butt or pork picnic in an open pan for 12 hours at 225\u00b0.
Cool and shred meat.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Trim all external fat from pork roast.
Slice onions to about
Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.
Pat pork dry with paper towels and
Mix catsup, water, Worcestershire sauce, onion, sugar, dry mustard, salt, black pepper and cayenne pepper in bowl.
Pour over roast in roasting pan.
Roast, covered, at 350\u00b0 for 4 hours.
Let stand until cool; drain.
Bone and pull roast apart; return to pan.
Bake, uncovered, for 1 hour longer.
Yield:
8 servings.
Boil roast in water that covers
it
(to which has been added cloves and sliced onion)
until pork is cooked thoroughly.\tLet cool in liquid and then
remove
all fat; chop up the pork.
(This can be done ahead
and
stored
in the refrigerator.) Put pork in crock-pot
with
barbecue
sauce and chopped onion.
Cover and cook in crock-pot 2
to 3 hours (until onion is done) on high or on low for\t4
hours
or
more.
Serve
in large buns with coleslaw or pickles.
Cook roast and onion in a pressure cooker until very tender. Remove meat from pot and shred meat with a fork until very thin. Return to crock-pot; add other ingredients.
Cook overnight on low temperature.
Salt and pepper to taste.
This can be frozen for later use.
Very good at Christmastime.