Best Make You Wanna Slap Your Mama Boston Butt Recipes

Hershey Bar Chocolate Cake image

Provided by Bambo

Categories Dessert

Time 40m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box duncan hines dark chocolate cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
3 eggs
1 1/2 cups milk
1 cup vegetable oil
1 (8 ounce) package softened cream cheese
1/2 cup sugar
1 cup powdered sugar
12 ounces Cool Whip (1.5 tubs)
3 Hershey Bars, chopped (may use Hershey with almonds or special dark)

Steps:

Great and flour 3 9-inch round cake pans.
Mix first five ingredients and divide between three pans. Bake at 350 degrees for 25-35 minutes. Remove from pans and cool completely.
Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top.
Store in refrigerator.

Nutrition Facts : Calories 700, Fat 44.2, SaturatedFat 16.8, Cholesterol 74.1, Sodium 587, Carbohydrate 73, Fiber 1.4, Sugar 55.3, Protein 7.5

Smoked Boston Butt image

Provided by Red_Apple_Guy

Categories Pork

Time 8h20m

Yield 7 serving(s)

Number Of Ingredients 11

1/2 tablespoon coriander seed
1 tablespoon fresh ground pepper
1 teaspoon oregano (Mexican if available)
1 teaspoon garlic powder
1 tablespoon celery salt
3 tablespoons kosher salt
1/4 cup brown sugar
1 tablespoon ground cumin
2 tablespoons paprika
1/4 cup yellow mustard
7 lbs pork shoulder blade roast

Steps:

Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
Grind the seeds in a spice grinder or mortar and pestle.
Add the rest of the spices and sugar and blend.
Rinse the roast.
cover lightly with mustard.
sprinkle and rub the dry rub onto all sides.
Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
Cook at 250F to 300F indirectly over charcoal.
When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
Refrigerate the juices to remove fat.
Rewrap the roast and let it rest for at least 30 minutes.
After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
Defat the juices and either add to the pulled pork or use in a sauce recipe.
Use your favorite sauce and place or buns or serve directly with BBQ sides.