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.
- Photo Credit barbeque image by bright from Fotolia.com
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