Ham Style Boston Butt Food

MAKE YOU WANNA SLAP YOUR MAMA BOSTON BUTT

Steps:

• Preheat the oven to 300°F.
• Liberally salt and pepper the butt and let sit at room temperature for at least 30 minutes.
• Get a cast iron Dutch oven very hot and sear the butt very well on all sides; set aside.
• With a small paring knife, make incisions deep enough all around the butt to insert a clove of garlic into each.
• Put the butt back in the Dutch oven and place the rest of the ingredients around it.
• If your pot doesn't have a very tight fitting lid, you will want to wrap the whole thing in tin foil. Otherwise, just place the lid on it and throw it in the oven for 6-8 hours.
• If you don't have that kind of time, you can cook it at a higher temperature for a shorter amount of time or you can do it overnight for 8-10 hours at a lower temperature.
• You can't overcook this piece of meat as long as there is sufficient liquid in it.
• You'll want to check it periodically to make sure there is still a good amount of liquid.
• Cook it until it falls apart.
• This makes a delicious broth that is wonderful on its on or as a base to a good BBQ sauce.

HAM-STYLE BOSTON BUTT

Steps:

• Bring meat to room temperature and blot dry. Tie into a neat, compact shape with butcher's twine. Place into a lidded vessel big enough for it and the brine.
• Combine salt, sugar and cloves; add just enough hot tap water to dissolve the solids. Pour over roast, then add cold water until covered. Refrigerate 8-24 hours. Before cooking, remove meat from brine, rinse well and blot dry. Season well with salt and pepper, and place in a roasting rack fat side up.
• Slowly melt the butter in a small saucepan. Add the garlic and cook until fragrant but not colored, about 2 minutes. Pour garlic butter over roast and let stand at room temperature for 1 hour.
• Meanwhile, preheat oven to 350°F Roast meat for 30 minutes, then reduce heat to 300°F Baste with vermouth every 20 minutes or so. Meat will need about 20 minutes per pound at 300F, about 1 additional hour, or until it reaches an internal temperature of 150°F Let rest at least 15 minutes before slicing; serve with pan juices.