Best Make You Wanna Slap Your Mama Boston Butt Recipes

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.

Nutrition Facts : Calories 893.3, Fat 57, SaturatedFat 19.8, Cholesterol 281.2, Sodium 3373.1, Carbohydrate 10.8, Fiber 1.5, Sugar 7.9, Protein 80.1

Pressure Cooker Boston Butt image

Provided by Deely

Categories Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs boston butt
2 teaspoons paula deens' house seasoning (Paula Deen's House Seasoning Mix)
1 teaspoon seasoning salt
1/2 teaspoon paprika
2 tablespoons light soy sauce
1 onion, Sliced
1 1/4 cups water
1 chicken bouillon cube
salt and pepper

Steps:

Nutrition Facts : Calories 514.8, Fat 36.1, SaturatedFat 12.5, Cholesterol 161.2, Sodium 833.9, Carbohydrate 3.6, Fiber 0.6, Sugar 1.5, Protein 41.5

Make You Wanna Slap Your Mama Boston Butt image

Provided by crispychick

Categories Pork

Time 6h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 -6 lbs boston butt
1 head garlic, cloves separated and peeled
1 yellow onion, sliced into rings
1 (12 ounce) can beef broth or 1 (12 ounce) can chicken broth
1/2 cup hot sauce (not Tabasco, but something like Crystal)
1 lemon, juice of
1/2 cup apple cider vinegar
2 tablespoons ketchup
2 tablespoons mustard
salt and pepper
cayenne pepper

Steps:

Preheat the oven to 300°F.
Liberally salt and pepper the butt and let sit at room temperature for at least 30 minutes.
Get a cast iron Dutch oven very hot and sear the butt very well on all sides; set aside.
With a small paring knife, make incisions deep enough all around the butt to insert a clove of garlic into each.
Put the butt back in the Dutch oven and place the rest of the ingredients around it.
If your pot doesn't have a very tight fitting lid, you will want to wrap the whole thing in tin foil. Otherwise, just place the lid on it and throw it in the oven for 6-8 hours.
If you don't have that kind of time, you can cook it at a higher temperature for a shorter amount of time or you can do it overnight for 8-10 hours at a lower temperature.
You can't overcook this piece of meat as long as there is sufficient liquid in it.
You'll want to check it periodically to make sure there is still a good amount of liquid.
Cook it until it falls apart.
This makes a delicious broth that is wonderful on its on or as a base to a good BBQ sauce.