Ever since i made this, I could not stop talking about it. Now let me tell you, I make this all the time as it’s a go to especially when I am going away and need to leave a lot of something for the crew to eat. But I wanted to try something new so I saw Anne Burrell’s recipe on Food Network and revamped it just a little for my taste. Well my taste buds said YUM!! The dry rub and beer made it’s own sauce that was to die for. I didn’t make my own sauce, I didn’t grab my go to bottle in the fridge. This was awesome on it’s own. I love anything I can throw on the grill and forget about. You can also do this in the oven, so no worries, you non-grill-owning people.
You will need:
- 1 large Boston butt pork roast 7-9 pounds
- 3 tbsHungarian Paprika (it’s deep red in color)
- 2 tbs garlic powder
- 2 tsp cayenne pepper
- 1 tbs kosher salt
- 3 tbs brown sugar
- 1 tbs mixed seasoning( I used 21 Seasoning Salute from Trader Joe’s, but any mixed steak seasoning blend will do)
- 1 (bone-in 7 to 9-pound) Boston butt, “X” patterns cut in the fat cap
- 1 can or bottle of amber or dark ale beer
Preheat the oven to 225 degrees or start your grill and set it on medium to get it nice and hot before you start cooking.
Combine all the spices for the rub. Mix spices thoroughly and set aside so it is ready when you need it.
Take your first side of the meat and score it with a sharp knife in a square pattern about 1/2 inch or so deep, making nice even cuts. This will allow the seasoning to get into the meat. When you have scored that side you can sprinkle your first coat of seasoning on, reserving half for the other side of the meat.
Sprinkle it on generously and massage it into the meat evenly.
Next, turn over the roast and repeat. Score the meat, sprinkle and massage the remainder of the spice rub.
Place the rubbed pork in a roasting pan and pour the beer into the pan. Do not pour onto the the meat, pour into the sides of the pan.
You will want to cover it tightly with foil and roast this nice and slow for 6 hours. Now, by all means, if you check it at 5 hours and this is falling apart it is ready!
When it reaches two hours I check it periodically just to make sure everything is going along just fine, and turn it over every 2 hours.
Just taking it out to turn. Oh my, it already looks yummy. Now, in the last hour, sometimes I remove the foil and let it roast for the last hour getting that crunchy crust on top. IF you do not want that, leave the foil on as it will be HOT HOT HOT to remove and is JUST as yummy with the foil on. I have burned the mess out of my hand before removing the foil, so please be careful.
There it is, resting. I let mine rest for about 15min when I bring it in from the grill or take it out of the oven. You will need two forks to pull the meat off and just start scraping it off. It should be very tender at this point and very easy to do.
All done. Nice and brown and tender. It just falls off the bone. Just look in the pan at that deep rich sauce that came out. Now it is NOT thick but it is a classic Carolina wet sauce and it is soooo good! Put the spoon down.
I bought some soft potato buns from the bakery and it was oh so perfect with this soft, tender, juicy meat.
I spooned over a bit of the pan sauce and I was ready to go. Made some oven roasted cauliflower and corn on the cob. I did not need anything else competing with my bliss on a bun. Enjoy!