he rub for your smoked Boston Butt. This will store for
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
Cook Boston butt until falling apart.
You want it good and tender.
Add everything else and cook on low heat until done.
It will be done when the potatoes are tender.
I like to use a crockpot liner for this. Take Boston Butt and place in crockpot.
Cover meat with brown sugar. I usually make it about 1/2 inch thick on top and stick some to the sides.
Pour Worcestershire sauce over meat and down the sides until the bottom of the crockpot is JUST covered.
Cover and cook on low in crockpot for about 8 hours.
When finished, shred with two forks, add some of the juice from the crockpot to the meat, then add as much BBQ sauce as you would like.
Smoked Boston Butt:
Soak mesquite wood
Cover Boston butt with salt and pepper.
Put in crock-pot with the chopped onion. Cook for 3 hours or until it falls apart with a fork. Drain well. Shred. Add barbecue sauce; reheat and serve on buns.
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.
Salt and pepper Boston Butt to taste.
Place in slow cooker. Cover with water and cook on high until meat is done and falling apart or cook on low all night.
When meat is done, preheat oven to 500\u00b0.
Remove meat from slow cooker and place in baking pan or glass baking dish.
Place meat in oven and cook until meat drips out a little bit.
Cover meat with barbecue sauce and put back in oven for about 15 or 20 minutes.
Remove from oven and serve. Delicious!
Preheat oven to 400.
Lightly grease casserole dish.
Place Boston butt in bag and soak in the Worcestershire sauce for 30 minutes to two hours.
Remove from bag and discard Worcestershire sauce.
Coat with brown sugar pressing into meat.
Place in baking dish.
Add apple juice to pan (do not pour apple juice over meat). Cover tightly and place in oven.
Turn temperature down to 200 and bake about 5 to 6 hours or until very tender.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Place boston butt pork roast in a
In large pot, bring 6 quarts of water to boil over high heat.
Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.
In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.
Immediately stir in tomato paste, continue ...
Mix vanilla and pudding together and place into decorator's gun with a large enough opening to inject pudding into the cupcakes.
Gently poke the decorator gun into the center of each cupcake and inject about 1 Tbsp pudding into the cupcake (it is fine if some puffs out the top a bit).
Once all cupcakes have been injected, cover and chill them while making the topping.
Heat cream in a saucepan on medium heat just until the sides start to have tiny bubbles; don't walk away from the pan.
As soon as it gets to this point, remove from ...
8 Popiah skins for this recipe. [Zaar doesn't like that
OTE: The Durgin-Park, a Boston restaurant whose origins date back
In a large mixing bowl, combine chicken, cucumber, Feta cheese, olives and parsley; set aside.
For dressing, in a small mixing bowl, stir together Aioli or mayonnaise and garlic mixture, yogurt and oregano.
Add to the chicken mixture.
Toss mixture gently until coated.
Cover and chill.
Serve on Boston lettuce leaves.
Makes 6 servings.