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ways to cook a boston butt or pork shoulder, any thoughts?
my preference is:
A) trim the fat with a pair of scissors
B) brine overnight, and let dry
C) sear in cast iron skillet with a touch of peanut oil
D) rub with spice of choice (i like paprika, cumin, onion salt, garlic salt, white pepper)
E) smoke (wood or charcoal), or cook over gas. the goal is to get the internal temp to 200 degrees, using as much time and as little heat as possible. 1.5 hours per pound of meat @ 225 is not a bad rule.
1 bone-in pork Boston butt (about 7 lbs.)
1 3⁄4 cups barbecue sauce, preferably
Cattlemen's Original
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
Hamburger buns
1. Preheat oven to 300°. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours.
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and any fat, and transfer to a large bowl. Add barbecue sauce, ketchup, Coca-Cola, Tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork to the pan and cover tightly with aluminum foil. Cook in oven until the pork is heated through, about 45 minutes.
4. Spoon the pork barbecue onto hamburger buns and serve hot.
Some facts...Liquid smoke is an aromatic, in blind taste tests people cannot tell the difference between smoked food and food oven baked with liquid smoke added...
Smokers aren't a big "thing" in Australia - so when I was visiting Texas back about 12 years ago (before I moved here) I fell in love with liquid smoke and took some back home with me.
My Aussie friends were knocked out at the difference in taste it made to BBQ.........
Do not skip the Chinese 5 spice if you make that recipe.
I made this last night for dinner and it is FABULOUS. Also, one of the all-time easiest recipes I've ever made. AKgirlinCA, you are da bomb.
My market didn't have any bok choy in stock and I didn't have time to go to the Asian market, so I made a substitution there. Otherwise I followed the recipe exactly, since I had in rest of the Asian ingredients in my pantry already. Taking the cue to substitute broccoli, I instead substituted a bag of broccoli slaw the last hour of cooking time. It gave a great crunch and with the bits of carrots and red cabbage that the bag included provided some color, too. I also used more than 1/2 a lime, since I think citrus is great with pork and I had a lot of limes in the fridge.
I reduced the liquid in the crock pot a bit to serve over the rice and every drop was devoured by my guests. I had served the slaw on the side since I was afraid some wouldn't like it, but they all did. Also, they all agreed that this pork would make a great sandwich on a whole wheat bun and I was roundly criticized for not doubling the recipe. You can never please all the people all the time ... but next time I will.
1 bone-in pork Boston butt (about 7 lbs.)
1 3⁄4 cups barbecue sauce, preferably
Cattlemen's Original
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
Hamburger buns
1. Preheat oven to 300°. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours.
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and any fat, and transfer to a large bowl. Add barbecue sauce, ketchup, Coca-Cola, Tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork to the pan and cover tightly with aluminum foil. Cook in oven until the pork is heated through, about 45 minutes.
4. Spoon the pork barbecue onto hamburger buns and serve hot.
PS to this. I made it today by just plopping it into the crock pot with an inch of water on high for 8 hours. Easier than the oven method.
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