Does anybody have a good recipe for a Boston Butt Pork Roast?

Question

I've barbecued it in a crock pot before, but does anyone have anything better?

Answer 1

I love pulled pork. It makes you want to take a snooze when you smell it cooking all day.

This one looks good:

Puerto Rican Pork Roast

INGREDIENTS
8 cloves garlic, peeled
1/4 cup salt
1/4 cup black pepper
2 teaspoons chopped fresh oregano
3 tablespoons olive oil
1 (10 pound) pork picnic roast
4 yucca (cassava) roots, peeled and sliced

DIRECTIONS
1.Preheat the oven to 425 degrees F (220 degrees C).

2.Place the garlic, salt, pepper, oregano, and olive oil into the container of a food processor or blender. Process until smooth. Use a small knife to make several incisions in the fresh ham. Insert the garlic paste into each one using a small spoon. Place the ham in a roaster, and cover.

3.Bake for 1 1/2 hours in the preheated oven, then check every 15 minutes or so, until the internal temperature reaches 175 degrees F ( 80 degrees C) when taken with a meat thermometer.

4.While the meat is roasting, place the yucca in a large pot of boiling water. Cook until fork tender, and drain. Serve with pork roast.

http://allrecipes.com/Recipe/Puerto-Rican-Pork-Roast/Detail.aspx

You can eliminate the yucca as it's a side dish. One person
suggests adding a bit of vinegar to the paste. The paste is
injected into slits in the meat.

Answer 2

Paula's Smoked Boston Butt Roast: 3 days 20 min prep 6-8 servings 1 (5 lb) pork butt 2 tablespoons seasoning salt 4 tablespoons liquid smoke (I only used 2 T., one for each side) 1 medium onion, sliced 1 cup water 3 bay leaves 2 cups favorite barbecue sauce House Seasoning use 4 T 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder 1. Preheat oven to 350. 2. Mix House Seasoning and store in airtight container. 3. Sprinkle one side of the roast with 2 T. of the House Seasoning, making sure to rub well. 4. Flip the roast over and rub the remaining 2 T. of House Seasoning. 5. Repeat the process with the seasoned salt and liquid smoke. 6. Place the roast in a large roasting pan. 7. Add the onion, water and bay leaves to roast. 8. Place in the oven and cook for 2 ½ to 3 hours or until thermometer reads 170 degrees. 9. Let meat cool and then slice. 10. Serve with favorite barbeque sauce.

Answer 3

I use the following as a rub. You can adjust the amount for your taste.
Kosher salt
paprika
brown sugar
chili powder
Garlic (fresh)
Black pepper
Rub the roast and then I put a little Fajita sauce on it, to give it some smoky flavor.
Put water in the bottom of the pan and cover with foil.
Cook on 350 for 2 to 3 hours until it's falling apart. Good Luck!

Answer 4

Low heat up to 15 hrs cook time thats is the best way. Crock pot about the last hour throw in a sauce any sauce and it will be the best you've made even if its in a crock pot.

Answer 5

Try my pastalaya recipe
four pound boston butt
two pounds smoked sausage
two chopped onions
two chopped bell peppers
one can rotell tomatoes
one pound pasta
one quart water
season to taste

Cut the roast into bite sized chunks and slice the sausage into one inch slices diagonally. Brown the butt well in a heated cast iron dutch oven then add sausage.add water as needed to prevent scorching. when the meats are browned add the vegetables and rotell. season to taste. when the meat is tender add one pound pasta and one quart water and cook until the pasta is cooked, enjoy

Answer 6

I use a dry rub of onion powder, Sylvia's seasoning salt, liquid smoke, coarse black pepper and, cut cloves of garlic pressed into the meat. I cook it overnight in my electric BBQ slow cooker grill. I put the drippings in a sauce pan as a base for my BBQ sauce. Sometimes it is sooooooo good, I don't even use a BBQ sauce.

Answer 7

roasted red peppers in oil
garilic cloves
onions
your favorite veggies like carrots and celery
season with pepper, garlic powder "no salt its salty already"
you can use pepperonchines or banana peppers in vinigar. they give it a zest.
SLICE THE ONIONS AND PEPPERS TO GARNISH THE ROAST. THEY WILL CARMALIZE WITH THE NATURAL JUICES. TAKE YOUR GARLIC AND SLICE IT IN CHUNKS PLACE SMALL SLITS IN THE ROAST AND INSERT. COVER WITHTHE JUICES AND BASTE. IT WILL TAST GOOD. COOK TILL JUICEES FLOW WHEN CUT. YOU WILL BAKE AT 350, DEPENDING ON HOW BIG YOU WILL HAVE TO DECIDE ITS COOKING TIME. italian pork roast.

Answer 8

My husband is Cuban, so in my house I like to brown the butt on all sides and throw it into the crockpot with mojo(marinade made with bitter oranges, grapefruits, garlic and onion). I like the Badia brand..and cook it until it falls apart..serve over white rice.

Answer 9

Barbecued Pulled Pork
Serves 8
(Modified from America’s Test Kitchen; they get all the credit for this melt-in-your-mouth wonderful preparation)

This requires little effort, but lots of time -- about 10 hours from start to finish. Serve on warmed buns with the your favorite accompaniments. You'll need:
> a disposable aluminum roasting pan that measures about 10 inches by 8 inches
> heavy-duty aluminum foil and
> a brown paper grocery bag.

INGREDIENTS
for Spicy Chili Rub
1 tsp ground black pepper
1-2 tsp cayenne pepper
2 Tbs chili powder
2 Tbs ground cumin
2 Tbs dark brown sugar
1 Tbs dried oregano
4 Tbs paprika
2 Tbs table salt
1 tsp granulated sugar
1 tsp ground white pepper

Pork
1 fresh bone-in Boston butt roast, 6 to 8 pounds

PROCEDURE
1. Mix all spicy chili rub ingredients in small bowl, set aside.

2. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature.

4. Soak 4 cups wood chips in cold water to cover for 30 minutes and drain. Place the wood chips in a small disposable aluminum pan.

5. Place the wood-chip pan on the primary burner of your gas grill (the burner that will remain on during cooking). Ignite the grill, turn all the burners to high, cover, and heat until very hot and the chips are smoking heavily, about 20 minutes. (If the chips ignite, use a water-filled squirt bottle to extinguish them.) Turn the primary burner down to medium and turn off the other burner(s).

6. Set unwrapped roast in the disposable aluminum pan and place it on grate opposite the active burner. Cook at 275degF for 3 hours. Add more wet wood chips if desired, as necessary.

7. Adjust oven rack to middle position and preheat oven to 325degF. After 3 hours of low-temperature cooking on the grill, remove pan with roast from the grill and close tightly with heavy-duty foil. Place pan in oven and cook until meat is fork-tender, about 2 hours.

8. Slide the roasting pan with the roast into a brown paper bag. Crimp the bag shut and let roast rest 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, “pull” pork apart by separating roast into muscle sections, removing fat, if desired, and tear meat into thin shreds with fingers. Place shredded meat in large bowl; toss with your favorite barbecue sauce to taste.

Answer 10

Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.