a season to celebrate

its all about the butt

so i cooked an amazing boston butt all day monday...it was so fragrant and the house still smells like christmas tree or home cooking (depending on the room youre in)...it all began with a great Publix boston butt...here is the recipe below! I had the pork frozen from a previous week when i thought i was going to be able to come up with the recipe but was unable to get things together. in total, my pork went in the oven around 7:30am and was perfected by 5:30pm. as long as there is liquid (which will be a good amount) you will not over cook the roast. i put mine in the oven for the 1st time ever in a Calphalon dutch oven/stove top cooker that was oven safe.

amazing pulled pork

what you need...

for the pork...

3-5lb Boston butt pork roast (whatever size looks best)
1 tablespoons olive oil
1/3 cup water

your favorite bbq sauce, mine is sticky fingers carolina sauce

for the rub...

3 tablespoons paprika
1-1/2 tablespoons salt
1-1/2 tablespoons sugar
2 teaspoons dry mustard
1 tablespoon cumin
1 teaspoon black pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cayenne

what to do...

Preheat the oven to 225°F. Prepare the rub by combining the paprika, salt, sugar, mustard, cumin, pepper, garlic and onion powders and cayenne in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.

Remove the pork from the oven, brush with the olive oil, add the water, cover and return to the oven for approximately 5 hours longer. At this point the pork should be very tender and pull apart easily with a fork. Total roasting time runs between 90 and 100 minutes per pound.

Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.

joy to the world!