he rub for your smoked Boston Butt. This will store for
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.
Boston Brown Bread, for which I have noticed a couple of recipes
Fill a large bowl with water and add lemon juice. Set aside.
Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in ...
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 olive oil, vinegar, salt, and black pepper in a large bowl; add squash and toss to coat. Marinate for 10 minutes.
Preheat an outdoor grill for high heat and lightly oil the grate.
Arrange squash slices on the preheated grill and cook until tender and lightly browned, about 3 minutes per side.
If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
Add all ingredients in the order recommended by your bread machine.
This recipes makes a 1 1/2 pound loaf.
nto chunks.
Quarter red globe grapes, removing seeds.
Add
ggplant in half lengthwise or globe eggplant in 1/2 inch
Place boston butt pork roast in a
In a large pot, cut up Boston butt; put in onion, vinegar, hickory smoke, oregano, cayenne pepper, red crushed pepper and garlic powder.
Cover the Boston butt with water.
Cook until tender.
Drain the Boston butt and save.
To this, add mustard and barbecue sauce and pour back over your Boston butt.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Season boston butt thoroughly with salt, pepper,
omaine, red leaf lettuce, or Boston lettuce.
Layer the first