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Boston butt

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JW_Halverson:
Stop teasing, Pat, show us your butt!

Pat B:
OK, OK, here it is just out of the oven...


...and pulled...
 
 
 I have a bad habit of snacking on the bark while I pull the pork. This was a 3# butt but it didn't have bone in it. I think I like the bone in better.   Also, this time I cooked it dry. Usually I'll  put carrots, onions, celery, apples and peppers in the bottom of the an, rest the butt on that, add a Sierra Nevada  pale ale, cover with aluminum foil and cook. After you pull that you strain the vegs and juices, remove most of the fat and mix it in with the pork for added moisture.

JW_Halverson:
Licking the screen.....

koan:
Man, that looks awsome!.... Brian

stickbender:

--- Quote from: mullet on December 20, 2014, 10:21:07 pm ---Johnny Harris is good but sauce from the Blue Front in Riviera Beach, Fl.  is tastier. ;D

     Well everyone to his own, but I have never found anything tasty about Blue Front's sauce.  It is just way too mustard tasting.  If I get the chance to make my Cousin's sauce you would toss every jar of blue front you had!  For years he would not divulge the ingredients, but my Brother finally got him to let him watch while he made it.  So my brother wrote down the ingredients.  All my family, and cousins on his side who were privileged enough to receive a few bottles of it cherished it!  His Sister had to hide it from her kids, as they would just put it on plain ol bread, and eat it!  To get some you had to buy him a fifth of Seagrams 7 to bribe him.  By the time he was finished with the sauce, he was sauced!  It makes a big batch, and he would use ketchup, bottles, mason jars, whatever he had at the time, or you supplied.  He would cook it, and then bottle it, and tell you to let it sit for a week, and then after opening it, refrigerate, if any was left.  I have the recipe' packed away at the moment.  So once the weather is clear enough to get through S.D., and Wyoming, and over the mountain passes in Montana, and get everything unpacked, and refinish the railings, and get my shop set up, I will try to make some.  It was pretty hit or miss, when he made it, as he did not measure much, but my Brother wrote down the measurements as best as he could.  I would like to make some, and send some to my cousins.  He made my Brother swear not do give the recipe' to anyone outside the family, and make those in the Family swear to do the same.  He got the recipe' from an old black guy in Riveria Beach, Fl.  It is more a Carolina style, than a St. Louis style(sweet)  I can make a pretty good St. Louis style, and my Friends in Montana went nuts over it.  They like the sweet style sauce.  I like both.  I guess it depends on what you were brought up on.  I was brought up eating both styles, and in betweens.

                                    Wayne

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