sambith
12-18-2010, 11:19 AM
So I'm still pretty new to the site but I thought recipe section + I'm a chef = share some of the good stuff.
I love bbq, I love my smoker and grill, but there are times when I'm just too lazy or it's too cold. I thought "Why can't I just oven roast my pork low and slow?" Well after 3 trial and error rounds, I nailed it.
I highly recommend the Chartley Country Store in Rehoboth for a Boston butt, and always get the Boston butt over a picnic shoulder.. more fat = more flavor!
For the rub:
tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt (make sure it's coarse! kosher is about $3 for 5lbs)
1 7 pound Boston butt pork roast (picnic shoulder is ok if that's all you can get)
Mix all of this awesomeness together with your hands or a whisk in a small bowl until it's well combined, then rub it into the pork. Get it into every nook and cranny. Highly recommend wearing latex gloves and a shirt you don't like for this because paprika stains like no other. Put the roast into a SEALED container in the refrigerator overnight, 12 hours is ideal. The longer you can let it sit the better, because the salt will eat up the moisture and tenderize the roast, and allow everything else to impart flavor. I do this on Saturday mornings before I go to work.
Next day, preheat your oven to 300 degrees. Put the pork in a roasting pan, fat side up. It is important that the roast is fat side up, when it melts from the slow heat it will pass it's flavor through the entire roast. Cook until a thermometer inserted into the thickest part reads 175. Remove the roast from the oven, put it on a platter. Tent some foil over it and above all else LET IT REST! The pork will continue to cook, at least to 180 degrees at which point it's time to get the gloves back on so you can shred by hand. Try not to eat all of the burnt rub covered pieces (bark) while you're doing this, you'll want it for later. ;)
It's great on it's own, but it's better with bbq sauce. I like vinegar based sauces, and here's the one that I've come up with that works best for this.
1 1/2 cups cider vinegar
1 cup brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Combine it all in a sauce pan, whisk it together and simmer for 10 minutes, or until the sugar is dissolved completely. Take it off the heat and put it into a good size measuring cup, giving it a stir now and then. As it cools, the flavors will mesh together and top the pork with it.. Grinning1
The only other things you'll need are:
Cole slaw or potato salad
Bulkie rolls (get Calise, usually in front of the deli counter at the supermarket)
And plenty of hungry people!
I love bbq, I love my smoker and grill, but there are times when I'm just too lazy or it's too cold. I thought "Why can't I just oven roast my pork low and slow?" Well after 3 trial and error rounds, I nailed it.
I highly recommend the Chartley Country Store in Rehoboth for a Boston butt, and always get the Boston butt over a picnic shoulder.. more fat = more flavor!
For the rub:
tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt (make sure it's coarse! kosher is about $3 for 5lbs)
1 7 pound Boston butt pork roast (picnic shoulder is ok if that's all you can get)
Mix all of this awesomeness together with your hands or a whisk in a small bowl until it's well combined, then rub it into the pork. Get it into every nook and cranny. Highly recommend wearing latex gloves and a shirt you don't like for this because paprika stains like no other. Put the roast into a SEALED container in the refrigerator overnight, 12 hours is ideal. The longer you can let it sit the better, because the salt will eat up the moisture and tenderize the roast, and allow everything else to impart flavor. I do this on Saturday mornings before I go to work.
Next day, preheat your oven to 300 degrees. Put the pork in a roasting pan, fat side up. It is important that the roast is fat side up, when it melts from the slow heat it will pass it's flavor through the entire roast. Cook until a thermometer inserted into the thickest part reads 175. Remove the roast from the oven, put it on a platter. Tent some foil over it and above all else LET IT REST! The pork will continue to cook, at least to 180 degrees at which point it's time to get the gloves back on so you can shred by hand. Try not to eat all of the burnt rub covered pieces (bark) while you're doing this, you'll want it for later. ;)
It's great on it's own, but it's better with bbq sauce. I like vinegar based sauces, and here's the one that I've come up with that works best for this.
1 1/2 cups cider vinegar
1 cup brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Combine it all in a sauce pan, whisk it together and simmer for 10 minutes, or until the sugar is dissolved completely. Take it off the heat and put it into a good size measuring cup, giving it a stir now and then. As it cools, the flavors will mesh together and top the pork with it.. Grinning1
The only other things you'll need are:
Cole slaw or potato salad
Bulkie rolls (get Calise, usually in front of the deli counter at the supermarket)
And plenty of hungry people!