Boston Butt in the Oven

I try different prep methods but the most recent success has involved:

3-4 pound Boston Butt

Immerse in cider vinegar and water for 30 minutes.
Pat dry.
Cover with 3 tbsp of salt and 1 tsp of raw sugar and let rest for at least half an hour.

Place in a 250 degree oven for 6 hours.

After 3 hours begin basting the butt every half hour with the juices in the pan.

When done, remove and let rest for 30 minutes.

Pull apart with forks.

I remove some of the remaining connective/fatty internal pieces, but break up the browned external fat with the meat.

I usually combine 2 tbsp of cider vinegar and 1 tsp of cayenne with the meat as I finish pulling it.

I drew on David Chang's article in Lucky Peach for this recipe.

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