Monday, January 26, 2015

Oven roasted Boston butt

This is a delicious and easy cut of meat to prepare. It also is often on sale at my grocery store. I know that a lot of people don't buy it because it's so big, but the butcher will happily cut it in two, and you can cook one and freeze the other. So here are some ideas, plus some ways to use the leftovers.


1 boston butt 4-6 lbs
Garlic powder
(Italian-Thyme and rosemary and fennel)
(Mexican-cumin, coriander)
(Barbecue- John Wills dry rub or other commercial rub)

Season the meat all over with salt, pepper, and garlic powder. Add any other herbs and spices that you like. Place meat in a dutch oven and put cover on. I use my Le Crueset oval dutch oven. Put it in the oven on 280 and let roast about 6 hours. Ley cool 30 minutes and slice and serve.

I love to turn this into barbecue sandwiches by reheating with barbecue dry rub and Sticky Fingers Memphis style barbecue sauce.

This also makes great tacos, tostadas, enchiladas.

If mexican is not your thing, chop this up and add it to an Italian tomato sauce and serve with pasta.

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