Boston Butt
Source of Recipe
WKRG
Boston Butt
http://www2.wkrg.com/mgmedia/image/140/105/293120/boston-butt-92466/
1- 3 TO 5 POUND PORK SHOULDER ROAST (BOSTON BUTT)
MIX TOGETHER
2 TBSP FLOUR
2 TBSP ALLSPICE
2 TBSP ROSEMARY
4 TBSP SALT
4TBSP BLACK PEPPER
DRY RUB ALL SIDE ROAST, REFRIGERATE OVERNIGHT. BAKE IN COVERERED
ROASTER AT 325 DEGREES, 30 TO 40 MINUTES PER POUND. CHECK WHEN
DONE WITH THERMOMETER AT 170 DEGREES.
AT THE 2/3 DONE POINT, YOU CAN ADD QTR'D POTATOS, CARROTS &
ONIONS. THEN SERVE SLICED WITH VEGATABLES ALA RUSTICA WITH
SOME ITALIAN BREAD.
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