Make You Wanna Slap Your Mama Boston Butt |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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It's just plain good. Ingredients:
4 -6 lbs boston butt |
1 head garlic, cloves separated and peeled |
1 yellow onion, sliced into rings |
1 (12 ounce) can beef broth or 1 (12 ounce) can chicken broth |
1/2 cup hot sauce (not tabasco, but something like crystal) |
1 lemon, juice of |
1/2 cup apple cider vinegar |
2 tablespoons ketchup |
2 tablespoons mustard |
salt and pepper |
cayenne pepper |
Directions:
1. Preheat the oven to 300°F.
2. Liberally salt and pepper the butt and let sit at room temperature for at least 30 minutes.
3. Get a cast iron Dutch oven very hot and sear the butt very well on all sides; set aside.
4. With a small paring knife, make incisions deep enough all around the butt to insert a clove of garlic into each.
5. Put the butt back in the Dutch oven and place the rest of the ingredients around it.
6. If your pot doesn't have a very tight fitting lid, you will want to wrap the whole thing in tin foil. Otherwise, just place the lid on it and throw it in the oven for 6-8 hours.
7. If you don't have that kind of time, you can cook it at a higher temperature for a shorter amount of time or you can do it overnight for 8-10 hours at a lower temperature.
8. You can't overcook this piece of meat as long as there is sufficient liquid in it.
9. You'll want to check it periodically to make sure there is still a good amount of liquid.
10. Cook it until it falls apart.
11. This makes a delicious broth that is wonderful on its on or as a base to a good BBQ sauce.
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