How to Marinate Boston Butts in a Salt & Vinegar Solution

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When you think about Boston butt pork, it's probably the behind of a pig that comes to mind. Oddly enough, Boston butt doesn't come from anywhere near a pig's bottom. It's a cut taken from the upper part of the shoulder of a pig. A fatty cut of pork, Boston butt is flavorful and juicy, making it ideal for pulled pork, but also can be used to make a juicy braised roast. For an extra moist Boston butt pork roast, be sure to marinate it overnight in a vinegar-based solution. Add in salt and other spices to flavor the meat.

Things You'll Need

  • 1/2 gallon cider vinegar
  • 1 qt. apple juice
  • 1 1/2 cups dark brown sugar, firmly packed
  • 2 sweet onions, chopped
  • 1 cup canola oil
  • 1/2 cup Tabasco sauce
  • 4 tsp. red pepper flakes
  • 4 tsp. salt
  • Combine 1/2 gallon of vinegar, 1 qt. of apple juice and 1 1/2 cups of dark brown sugar in a saucepan over medium heat, mixing until the sugar has dissolved. Remove from heat.

  • Add in two sweet onions, 1 cup of canola oil, 1/2 cup of Tabasco sauce, 4 tsp. of red pepper flakes, and 4 tsp. of salt. Pour the marinade into a large bowl or large sealed bag.

  • Place the Boston butt into the marinade. Position so it is fully submerged in the marinade. Place in the refrigerator for at least eight hours or overnight.

  • Remove the Boston butt from the marinade and pat dry with paper towels. The pork is now ready to be cooked however you like.

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  • Photo Credit barbeque image by bright from Fotolia.com
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