Boston Butt Pork
Contrary to what the name might suggest, Boston butt comes from a portion of the shoulder that includes the blade bone. It’s perfect for slow roasting.
You don't have to make your own Parker House rolls for this (you could substitute small brioche dinner rolls or bao) but it's totally worth it for the complete experience.
See our Parker House Rolls and Pickled Red Onions recipes.
Ingredients 14
2 tbsp smoked paprika
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground white pepper
3 ‒ 4 kg pork shoulder, skinless
1 l chicken stock
To Serve
Parker House Rolls, see my recipe
1 bunch mustard greens, large stems removed
Quick jalapeño hot sauce, see my recipe
pickled red onions, see my recipe
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Method 6
To Make The Boston Butt
Preheat the oven to 200°C (390°F).
Mix the , , , , , , , and in a bowl, then rub all over the to coat.
Place in a large (12 litre/2.6 gallons) ovenproof dish and pour the around the . Cook for 20 minutes, then remove from the oven and cover with aluminium foil.
Reduce the oven temperature to 140°C (285°F), return to the oven and cook for 4 hours.
Remove the foil and cook for a further 1 hour, or until the pulls away easily with a pair of tongs. Cover with foil until ready to serve.
To Serve
If required, warm the in the oven at 100°C for 10 minutes. Unwrap the , pull apart into chunks and season with . Cut rolls in half and fill with , pork, and .
