EAT Barbecue Boston Butt

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Ingredients:

  • 5 – 7 lb Boston Butt pork roast
  • 2 quarts Water
  • 1 cup White Vinegar
  • 1/2 cup Kosher Salt
  • 1/2 cup Sugar (refined white)
  • 1 bottle sweet rub (6.2 oz)
  • 1 bottle rub (6.5 oz)
  • 1 bottle barbecue sauce (16 oz bottle)

Directions:

Combine water, vinegar, salt and sugar to create brine. Stir to dissolve.  Place Boston Butt in a 2 gallon zip top type plastic bag and add brine.  Squeeze out excess air and seal bag.  Place bag in a pan to catch potential leakage, and place pan with Boston Butt in refrigerator for 12 hours or overnight.

Preheat oven to 275 degrees.  Remove pork from brine.  Rinse well and pat dry.  Combine Zero to Hero and The Next Big Thing rubs.  Liberally apply rub to entire surface of pork butt.  Place pork on broiler pan and position in center of oven.  Add a cup of water to the pan by pouring through the slots.  Roast pork for 4 – 5 hours, until color is deep mahogany red.

Pull two long sheets of aluminum foil, each long enough to completely wrap the pork.  Remove pan from oven, place roast on foil, turn up sides, and pour 1/2 bottle of IPO barbecue sauce over the pork.  Pour off liquid in roasting pan, place pork back on roasting pan and return to oven.  Continue cooking for 1 – 3 hours, until pork reaches an internal temperature of 200 degrees or the bone can be removed with little effort.  Remove from oven, open foil and allow to rest for 15 – 20 minutes.

To pull pork, use a pair of forks or your hands.  Be careful, the internal meat will still be very hot.  (Note: We use a pair of jersey gloves with a pair of disposable gloves over them to pull pork.  This insulates our hands from the heat but still allows enough feel to separate the meat from the remaining unrendered fat.)

Note:  Obviously, we cook our Boston Butts in the pit.  However, sometimes the weather just makes it easier to cook indoors.  We’re purists about competition barbecue, but we know that really great food can be produced in less traditional ways.  Sometimes enjoying the finished product is way more important than the process that got you there. 

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