Best 4 Boston Butt With Milk Recipes
**Boston Butt with Milk: A Comprehensive Guide to a Savory Southern Classic**
Discover the delectable flavors and tender textures of Boston butt with milk, a Southern culinary staple that has captivated taste buds for generations. This comprehensive guide delves into the nuances of this classic dish, providing three distinct recipes that cater to various preferences and skill levels. From the traditional slow-cooker method to innovative oven-baked and pressure cooker variations, this article equips home cooks with the knowledge and techniques to master this iconic dish. Savor the fall-off-the-bone tenderness of Boston butt, infused with the richness of milk and an aromatic blend of herbs and spices, resulting in a flavorful and comforting meal that's perfect for any occasion.
FALL APART BOSTON BUTT PORK ROAST RECIPE
Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 16h10m
Number Of Ingredients 6
Steps:
- *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
- Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
- Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
- Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
- Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
- Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
- Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.
Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
SIMPLE CROCKPOT BOSTON BUTT
I had a 4 1/2 lb. Boston Butt and didn't want to use it for the usual pulled or BBQ pork. So, this is what I came up with.This is a very plain pork recipe, so if you feel like adding other seasonings or BBQ sauce after cooking go right ahead.The size of the Boston Butt will determine how long the cooking time is.In the case of this recipe it was 8 hours on low.The amount of seasonings you will use is up to you.As I said this is a very plain recipe, and you can use the meat as starting point for all sorts of other dishes. Submitted to " ZAAR " on January 4th, 2010.
Provided by Chef shapeweaver
Categories For Large Groups
Time 8h10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle seasonings evenly over meat, and top with onions.
- Place in crockpot, and cook on low for 8 hours.
BOSTON BUTT WITH MILK
This delicious recipe is courtesy of Stephane Reynaud and can be found in his cookbook "Pork and Sons."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place pork in a large Dutch-oven. Add milk, garlic, thyme, rosemary, and bay leaves. Cover, and transfer to oven. Cook until milk comes to a boil, about 45 minutes. Uncover and continue cooking until milk is evaporated, about 1 hour and 15 minutes.
- Discard herbs and serve pork hot or cold with milk sauce.
Tips:
- Choose a good quality Boston butt roast. Look for one that is well-marbled and has a good amount of fat. This will help to keep the meat moist and flavorful during cooking.
- Sear the Boston butt roast before braising it. This will help to develop a nice crust and lock in the flavor.
- Use a flavorful braising liquid. This could include beef broth, chicken broth, or even water with herbs and spices added. You can also add vegetables to the braising liquid for extra flavor.
- Cook the Boston butt roast on low heat for a long period of time. This will help to tenderize the meat and make it fall-apart tender.
- Let the Boston butt roast rest before shredding it. This will help to keep the meat moist and juicy.
Conclusion:
Braised Boston butt roast is a delicious and versatile dish that can be enjoyed in many different ways. Whether you shred it and serve it on a bun with barbecue sauce or slice it and serve it over rice or potatoes, Boston butt roast is sure to please everyone at the table. So next time you're looking for a hearty and flavorful meal, give braised Boston butt roast a try. You won't be disappointed.
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