BOSTON BUTT RUB RECIPE RECIPES
SMOKED BOSTON PORK BUTT RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 18 hours 15 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD ) RECIPE ...
I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Cook Time 7 hours
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees.
- In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
- Line a small roasting pan with foil ( makes clean up easier ).
- Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
- Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
- Turn temp up to 350 degrees.
- Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.
Nutrition Facts : Calories 498.5, FatContent 18, SaturatedFatContent 6.3, CholesterolContent 89.3, SodiumContent 787.8, CarbohydrateContent 58.2, FiberContent 0.6, SugarContent 52.3, ProteinContent 25.3
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