Roast Pork Butt ( 3 to 5 lbs) Roast @ 300 degrees for 4 hours *Use Pan with a rack in the bottom if at all possible 1/4 teas pepper 1/2 teas salt I pkg onion soup mix or 3/4 teas onion powder 1 teas minced garlic 1 teas dried rosemary or 1/2 teas fresh rosemary 1 tbles Olive Oil
Chef Pam prepares a tasty pork shoulder roast from Emmett Ridge Farm. For the recipe and more about Pam please visit: www.cookingwithchefpam.com.
Some call this easy to grill Pork Butt recipe pure Pork Porn. You decide. To serve it up, all you need to do is get some pork shoulder roasts, layer on some brown sugar and salt rub, and then slow roast 'em indirect on a backyard grill until fork tender. Serve the roast up with some pork gravy on mashed potatoes, and some buttered sweet corn......and ya have......Oh, baby...! Print this recipe at our Website http://www.bbqpitboys.com/recipes/item/324/pork-roast-recipe-low-and-slow
For Complete Written Recipe with Extra Photos and Comments, Go to - http://www.cajuncookingtv.com/boston-butt-pork-roast - How to Make a Boston Butt Pork Roast from the Cajun recipes at Cajun Cooking TV and Beryl Stokes. LIKE US ON FACEBOOK - https://www.facebook.com/pages/Cajun-Cooking-TV/605112982956622
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We made this one morning to have to dinner without a BBQ Pit. Just goes to show that you don't need a fancy pit to use TexasBBQRub. It takes a few minutes to prepare before putting in a crock pot. Let the crock pot cook the pork butt all day. You'll have a good weeks worth of good eating.
Gordon is official Chef for the Daytona 500 and is here with his Pork Slider Recipe for Sunday! Get the #DaytonaDay recipes here: http://foxsports.com/daytonaday & watch this Sun. at 1pm ET on FOX! Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
Recipe: http://www.iheartrecipes.com/tender-pot-roast-recipe-dutch-oven/ . How to make amazing & simple pot roast . SUBSCRIBE It's FREE! http://goo.gl/uE0vOi Love Macaroni and Cheese? Try my easy recipe for Southern Baked Macaroni and Cheese . It's the BEST https://youtu.be/hcAM69dhawM While you're at it, check out my recipe for True Southern Fried Chicken . It's better than Popeyes! https://youtu.be/kdpQK9f-_xU And you can't forget about my How to make French Toast tutorial. It's is honestly the best recipe for french toast. Give it a try https://youtu.be/nJTSLiyXuxQ Find me on: OFFICIAL BLOG https://www.iheartrecipes.com INSTAGRAM http://goo.gl/3KaQ6Y FACEBOOK http://goo.gl/fznA5i TWITTER http://goo.gl/Js9pkn PINTEREST http://goo.gl/49P6Hd Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I Heart Recipes is a hip and up to beat cooking show that show you how to make your favorite comforts. I cook everything from your favorites southern and soul food dishes, to you favorites restaurant dishes. All of my cooking / recipe videos are short , sweet, and straight to the point, and easy enough for cooking beginners to follow.
Smoked Boston Butt | BBQ Pork Butt For more barbecue and grilling recipes visit: http://howtobbqright.com/ A “Boston Butt” is just another name for a pork butt or pork shoulder roast. A long time ago when lesser cuts of pork – shoulders & hams – were packed for storage; they were placed in large wooden barrels called butts. This is where the name “Boston Butt” comes from and it’s still used today. For this recipe I’m starting with a 10lb bone-in, Boston Butt. You’ll want to open the package near the sink and drain any liquid. Use paper towel to pat dry the outside and place it on a large platter or sheet pan. In order to get the seasoning to stick to the butt, I’m using plain yellow mustard. Slather on a light coat on all sides. I want a spicy bark on this butt to offset the sweetness of the glaze, so I’m using my Killer Hogs Hot Rub. Apply a medium coat of the rub on the outside and let the butt hang out at room temperature while the smoker comes up to temp. As always you can use any smoker or grill for this cook. I’m using my drum and running it at a steady 275⁰ the entire cook. When the smoker settles in, add your favorite wood to the coals. I like the flavor that hickory and cherry gives pork, so I’m using a chunk of each along with ½ a sweet onion. The onion adds a little extra flavor, and I just like the way it smells as it blends with the wood smoke. Place the Boston Butt on the center of the cooking rack and get the lid closed. To keep the bark from getting to dry during this process I spritz it with equal parts Red Wine Vinegar and Water. About every hour give it a quick spritz. Once the bark starts to develop and the outside has turned a dark shade of red, it’s time to wrap. Use 2-3 layers of aluminum foil overlapped to hold in moisture and reduce the chance of tears in the wrap. Before closing the foil hit the outside with a little extra dry rub and a spritz of the baste. I also insert a meat probe into the thickest part of the butt. Wrap the foil completely around the butt and get it back on the smoker. At this point we’re just rendering the fat inside the butt to get it tender. I’m looking for a target internal temp of 198⁰ for easy pulling, so it’ll take another 2 hours of cook time. Keep the heat steady at 275⁰. I’m using the Smoke by Thermoworks to eyeball the temperature; It’s handy because you can take the remote inside and kick back while the smoker does its’ thing. While the butt is cooking make the glaze. Apricot BBQ Glaze Ingredients: - 12oz Killer Hogs The BBQ Sauce - 4oz Apricot Preserves - 4oz Honey - 4oz Apple Cider Vinegar Combine all ingredients in a small sauce pot over Medium heat until mixtures smooths about 5-10 minutes. Once the butt reaches 198⁰ carefully take it off the pit and unwrap the foil. I wear a pair of white cotton glove liners underneath a pair of nitrile gloves when working with anything hot. Transfer the butt to a wire rack and apply the glaze to the outside. Having it on the wire rack makes transferring back and forth easy. Place the butt back on the pit for 15 minutes to give the glaze time to caramelize. Don’t walk to far away at this stage because it can burn on you really quick. Now that the glaze has set, remove the butt from the smoker and let it rest on the counter for 20 minutes before pulling. When you’re ready to break it down, simply tear into the butt sepatating it by each muscle. It will pull apart with ease. Be sure to remove any fat or connective tissue that failed to render. A butt this size is going to yield you about 7lbs of good pulled pork. You can serve it right away or package it for later use. For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/
Pork Butt Crockpot Recipe