ry rub mixture into a large container that will fit the pork butt
owl and mix well. Rub all over pork butt. Wrap in plastic wrap
he spice rub ingredients in a bowl.
Rub the pork butt all over
nch thickness from pork butt. Season heavily with dry rub. Place in plastic
uice and then inject the pork butt. Rub with olive oil and apply
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.
If desired, soak the pork butt in a brine solution for
b>pork butt into pieces so it will fit into pressure cooker.
Rub
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.
cut slits all over the pork butt, inserting a piece of garlic
1)\tPlace the pork butt on your cutting board, fat
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
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.
inse off and dry your pork butt and trim any excess fat
Submerse pork butt in a container of salty
lits into both sides of pork butt using a sharp knife; insert
n the surface of the pork butt.
Rub with salt, then liquid
n a bowl. Rub the spice mixture over pork butt, cover, and refrigerate
f the fat from the pork butt. Slice and then dice the