Heat oven to 350.
Place pork butt steaks onto a cookie sheet or into large cake pan.
Spread 1 tablespoon garlic and 1 tablespoon montreal steak seasoning onto each pork butt steak making sure to press into pork butt steaks.
Flip each pork butt steak over and repeat with remaining ingredients.
Bake for 25 minutes then flip each pork butt steak over and bake another 20 minutes.
Combine ingredients in mixing bowl.
Slice pork butt in strips, about 1 1/2-inches wide.
Marinate pork for at least 3 hours in sauce, turning frequently.
Drain pork and place on rack and bake in hot oven at 400\u00b0 for 60 minutes, basting and turning every 15 minutes to brown evenly.
Slice into 1/4-inch thickness and serve with hot mustard and soy sauce.
ix well. Rub all over pork butt. Wrap in plastic wrap and
cut slits all over the pork butt, inserting a piece of garlic
ontainer that will fit the pork butt. Refrigerate remaining dry rub.
1)\tPlace the pork butt on your cutting board, fat
bowl.
Rub the pork butt all over with the spice
/4-inch thickness from pork butt. Season heavily with dry rub
Roll pork butt in pepper until thoroughly coated with black pepper.
Prepare charcoal in covered grill, in a circle; arrange charcoal when hot so butt is not over coals.
Smoke butt approximately 30 minutes per pound, until separates from bones or until done.
Baste with sauce made of lemon juice, Moore's sauce and garlic powder during last 30 minutes on grill.
Cut and serve with favorite sauce.
ombined, about 2 minutes. Add pork butt to brine; refrigerate for 2
If desired, soak the pork butt in a brine solution for
If necessary, cut pork butt into pieces so it will
Rinse pork butt and pat dry.
Sprinkle with salt & pepper,douse with worcestershire sauce.
Pour apple juice over.
Rub with Cajun seasoning.
Once well seasoned,coat with light brown sugar, slap that butt!
Heat oven to 450*, bake for 1 hour.
Reduce oven to 200* and bake for 4-6 hours.
Check, bake until meat falls off the bone.
Brown pork butt in its own fat.
Combine remaining ingredients; pour over meat and cover.
Simmer, turning meat 2 or 3 times, for 2 to 2 1/2 hours or until very tender.
Remove meat to platter.
Slice and serve with plain or curried rice and applesauce.
Slow cook Boston Butt and sliced Onion for 2
nse off and dry your pork butt and trim any excess fat
Submerse pork butt in a container of salty
ounds of boned slightly frozen pork butt into approximately 2\" cubes.
iquid smoke.
Cut the pork butt into medium (2-3 inch
lits into both sides of pork butt using a sharp knife; insert