Place boston butt pork roast in a dutch oven with enough water to come
Preheat oven to 325 degrees F (165
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.
Preheat oven and roasting pan to 350\
Cut small slits in the roast all over, then stuff with
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
Preheat oven to 425 degrees F for
Smoked Boston Butt:
Soak mesquite wood chips
Preheat oven to 250 degrees.
In
ep).
Rub roast generously on all
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
ard in cast iron dutch oven, or very heavy bottomed pot
Place roast in deep pan.
Cover half way up with water. Cover with foil.\tCook in 325\u00b0 oven until meat falls off bone, about 3 hours.
Cool.
Remove fat and bone.
Salt and pepper to taste.
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