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Dean
Location: Flyover Zone
Joined: 05 Jul 2006
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Born: 3 January 2010
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 Posted: Sun Mar 01, 2009 10:18 pm Post subject: Boston Butt Pork Roast |
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Made this last night, and, oh my, is it heavenly. 
Boston Butt Pork Roast
4-5 pound boston butt pork roast
sea salt
black pepper
white pepper
red pepper
paprika
garlic powder
onion powder
Mix up about a tsp of each dry seasoning for a dry rub.
Rub this seasoning all over the pork roast.
Put the roast in a roasting pan fat cap up.
Roast at 350 F for about an hour with no lid on the roasting pan.
Put lid on the roasting pan and roast another 3 hours at 300 F.
The fat cap should be nice and golden brown when it's done. The meat will be so juicy and tender. Make sure to pour the drippings over the meat before storing in fridge. I purchased this roast from a major meat processor here in the city. They have a huge meat counter and their meat is inexpensive and delicious! I've never had pork that tasted this good before. 
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jeff
Location: Milton, Wisconsin, USA
Joined: 06 Aug 2006
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| Posted: Sun Mar 01, 2009 11:59 pm Post subject: |
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| Quote: | | Make sure to pour the drippings over the meat before storing in fridge. |
I love having drippings all over my meat.  
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Dean
Location: Flyover Zone
Joined: 05 Jul 2006
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Born: 3 January 2010
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| Posted: Mon Mar 02, 2009 12:20 am Post subject: |
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OMG! I just had some of this pork! I reheated it with lots of drippings and wow, was it excellent! 
This turned out to be not only the best pork, but some of the best meat I've ever had!
While some may prefer to eat naked pork, when you rub it, the results are totally orgasmic!
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When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix
Every day you'll see the dust
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Karen G
Location: Wisconsin
Joined: 23 Feb 2009
Posts: 266
Born: 26 December 1974
Gender: Female
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| Posted: Mon Mar 02, 2009 12:31 am Post subject: |
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Isn't it common sense that when you rub naked pork it gets orgasmic?
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Dean
Location: Flyover Zone
Joined: 05 Jul 2006
Posts: 5143
Born: 3 January 2010
Gender: Male
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| Posted: Mon Mar 02, 2009 1:25 am Post subject: |
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I suppose, but, at first glance, it seems like a dry rub would be pretty painful! 
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When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix
Every day you'll see the dust
Never get off the Bus! |
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y0u
Location: Pacific Northwest
Joined: 22 Jan 2009
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Born: 2 December 2009
Gender: Female
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| Posted: Mon Mar 02, 2009 1:35 am Post subject: |
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That's why y0u use this.
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Lynne
Location: South Florida
Joined: 15 Feb 2008
Posts: 548
Born: 3 March 1919
Gender: Female
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| Posted: Sun Mar 08, 2009 11:20 pm Post subject: |
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dean, didn't you make a brisket once?
you still eating them?
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Dean
Location: Flyover Zone
Joined: 05 Jul 2006
Posts: 5143
Born: 3 January 2010
Gender: Male
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| Posted: Mon Mar 09, 2009 12:20 am Post subject: |
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Lynne,
Yes I did. My recipe/experience is in this forum.
I decided that I did not care enough for beef brisket to roast that type of meat for so long, so, I'm not going to make it again, but, many people love it. I'd never made one before, so, like a lot of things, I'm glad I at least tried making it. That's not to say I wouldn't eat beef brisket if somebody else made it.
In contrast to beef brisket, this pork was so incredible. Funny thing is, before I tried either one, I would have sworn that the beef brisket would be my preference. Just goes to show the power of experimentation. 
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When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix
Every day you'll see the dust
Never get off the Bus! |
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jeff
Location: Milton, Wisconsin, USA
Joined: 06 Aug 2006
Posts: 6067
Born: 10 March 1960
Gender: Male
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| Posted: Mon Mar 09, 2009 3:54 pm Post subject: |
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I wonder if the Boston Butt goes by another name around here. I've never heard of it or seen it in the strores.
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Karen G
Location: Wisconsin
Joined: 23 Feb 2009
Posts: 266
Born: 26 December 1974
Gender: Female
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| Posted: Mon Mar 09, 2009 4:32 pm Post subject: |
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| jeff wrote: | | I wonder if the Boston Butt goes by another name around here. I've never heard of it or seen it in the strores. |
Jeff, I found a pork butt roast at the Pig, but it didn't have the fat cap Dean described. There was a nice slab of fat on one side of the roast. Don't know if it's a slightly different cut, or if they just cut the fat cap off the top. It was very marbled and tasty, but could have used that layer of fat on top. I covered mine in butter.
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Steve J
Location: Florida
Joined: 04 Mar 2009
Posts: 17
Born: 27 April 1965
Gender: Male
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| Posted: Mon Mar 09, 2009 4:55 pm Post subject: |
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| Karen G wrote: | | jeff wrote: | | I wonder if the Boston Butt goes by another name around here. I've never heard of it or seen it in the strores. |
Jeff, I found a pork butt roast at the Pig, but it didn't have the fat cap Dean described. There was a nice slab of fat on one side of the roast. |
When I couldn't find Boston Butt in fitday I googled and found out the cut was also called a shoulder. The link below is probably the site, but as it's blocked here at work I can't be 100% certain - www.sonic.net/~alden/MeatPorkShoulder.html
My butt is like Karen's  The fat was only on one side of the roast with no fat cap.
So why's a 'shoulder' called a 'butt'?
| Quote: | | "In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." |
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Lynne
Location: South Florida
Joined: 15 Feb 2008
Posts: 548
Born: 3 March 1919
Gender: Female
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| Posted: Mon Mar 09, 2009 5:34 pm Post subject: |
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funny, i thought it looked like a shoulder..
they bone it, and wrap it up in twine so it doesn't fall apart..
it's just like my pork "picnics" which they are called down here..
they have that one piece of fat, and they take off the fat they make pork rinds from.
pork shoulder: picnic, boston butt.
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jeff
Location: Milton, Wisconsin, USA
Joined: 06 Aug 2006
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Born: 10 March 1960
Gender: Male
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| Posted: Mon Mar 09, 2009 7:06 pm Post subject: |
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| Quote: | | My butt is like Karen's |
All this talk about butts and boning has me in the mood to head to the back of the Bus.
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Karen G
Location: Wisconsin
Joined: 23 Feb 2009
Posts: 266
Born: 26 December 1974
Gender: Female
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| Posted: Mon Mar 09, 2009 8:59 pm Post subject: |
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| jeff wrote: | | Quote: | | My butt is like Karen's |
All this talk about butts and boning has me in the mood to head to the back of the Bus. |
And being wrapped up with twine?
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jeff
Location: Milton, Wisconsin, USA
Joined: 06 Aug 2006
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Born: 10 March 1960
Gender: Male
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| Posted: Mon Mar 09, 2009 9:47 pm Post subject: |
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| Karen G wrote: | | jeff wrote: | | Quote: | | My butt is like Karen's |
All this talk about butts and boning has me in the mood to head to the back of the Bus. |
And being wrapped up with twine? |
If necessary.
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Dean
Location: Flyover Zone
Joined: 05 Jul 2006
Posts: 5143
Born: 3 January 2010
Gender: Male
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| Posted: Tue Mar 10, 2009 8:36 am Post subject: |
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You know, when I said "fat cap", it was just a fatty side to the rather cube shaped chunk of goodness. This cut had a small flat bone that I pulled out of it after it was roasted. The rest was just pure delight of meat and fat. Since I quit doing the pork belly thing, this has become my new hog cake!
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When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix
Every day you'll see the dust
Never get off the Bus! |
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LittleMissGrok
Location: Central Florida
Joined: 11 Jul 2009
Posts: 19
Gender: Female
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| Posted: Sun Jul 12, 2009 12:19 pm Post subject: |
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I usually get a 4-5 lb boneless roast. Less meat wasted from getting left on the bone.
I make mine with garlic salt rubbed all over and garlic cloves spiked into the meat.
Then I roast at 350 for 2 hours, then turn off the oven and left it finish up in the cooling oven.
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