A pork butt roast sometimes refered as Boston Butt is often times used to make sausage but can be used as a roast. Good points are it can be very cheap ($1.29 a pound to $1.69 a pound is quite common).
Bad points are it can be fatty, and have gristle, and an odd bone. If cooked right it can be a great roast to serve many people and not cost an arm an a leg (or shoulder,ha ha). Worth trying and please let me know how you liked it. ENJOY
INGREDIENTS: pre heat the oven to 325 degrees
an 8 to 10 lb Boston Pork Butt
1/4 cup brown sugar
1/4 cup salt
2 tab coarse pepper
2 tab hot sweet mustard
1cup white port wine
1 cup Pinot Grigio white wine
1 can of peach pie filling
DIRECTIONS:
1. do not trim fat from the top of the roast
2. cut into the fat on top into about a half inch
deep cuts, first one way and then cut accross
to make a checker board pattern
3. mix the brown sugar and salt together and
rub on the top of the now cut roast until it
is well covered; pepper the top, and wrap
in plastic and put into the refgriderator over night
4. using a large roasting pan, pour in the two
wines
5. place the roast in the pan and cook at 325 degrees
for about 4 hrs until the inner temperature is 180-185
6. to make the sauce add about 2 cups of the drippings
from the roast to a heat resistant glass or metal bowl
7. add the peach pie filling and the mustard and put into
a sauce pan and simmer about 15 minutes
8. let the roast rest on a large cutting board and then
remove the bone and slice the roast into half inch
slices and serve
9. add a little of the sauce over the slices and serve with
baked sweet potatos and fresh green beans
Bad points are it can be fatty, and have gristle, and an odd bone. If cooked right it can be a great roast to serve many people and not cost an arm an a leg (or shoulder,ha ha). Worth trying and please let me know how you liked it. ENJOY
INGREDIENTS: pre heat the oven to 325 degrees
an 8 to 10 lb Boston Pork Butt
1/4 cup brown sugar
1/4 cup salt
2 tab coarse pepper
2 tab hot sweet mustard
1cup white port wine
1 cup Pinot Grigio white wine
1 can of peach pie filling
DIRECTIONS:
1. do not trim fat from the top of the roast
2. cut into the fat on top into about a half inch
deep cuts, first one way and then cut accross
to make a checker board pattern
3. mix the brown sugar and salt together and
rub on the top of the now cut roast until it
is well covered; pepper the top, and wrap
in plastic and put into the refgriderator over night
4. using a large roasting pan, pour in the two
wines
5. place the roast in the pan and cook at 325 degrees
for about 4 hrs until the inner temperature is 180-185
6. to make the sauce add about 2 cups of the drippings
from the roast to a heat resistant glass or metal bowl
7. add the peach pie filling and the mustard and put into
a sauce pan and simmer about 15 minutes
8. let the roast rest on a large cutting board and then
remove the bone and slice the roast into half inch
slices and serve
9. add a little of the sauce over the slices and serve with
baked sweet potatos and fresh green beans
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