Make You Wanna Slap Your Mama Boston Butt Food

PRESSURE COOKER BOSTON BUTT

Steps:

• Combine house seasoning, seasoned salt, paprika and soy.
• Rub paste over roast.
• Place in a ziplock bag and refrigerate 24 hours.
• Place sliced onions in Pressure Cooker.
• Add water and bouillon cube.
• Place roast on top.
• Pressure cook on high for 40 minutes.
• Quick release.
• Remove roast from pot.
• Salt and Pepper and thicken gravy if desired.

SMOKED BOSTON BUTT

Steps:

• Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
• Grind the seeds in a spice grinder or mortar and pestle.
• Add the rest of the spices and sugar and blend.
• Rinse the roast.
• cover lightly with mustard.
• sprinkle and rub the dry rub onto all sides.
• Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
• Cook at 250F to 300F indirectly over charcoal.
• When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
• Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
• Refrigerate the juices to remove fat.
• Rewrap the roast and let it rest for at least 30 minutes.
• After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
• Defat the juices and either add to the pulled pork or use in a sauce recipe.
• Use your favorite sauce and place or buns or serve directly with BBQ sides.

SLAP YOUR MAMA MAC N' CHEESE

Steps:

• This recipe is for a 13 x 9 pan at least 3 to 4 inches deep. Preheat oven to 350 degrees, spray pan with non stick spray. Boil noodles as per directions on box until just undercooked. Quick rinse, shake, drain and put to the side. Mix eggs, milk, cream and salt and pepper, whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. If using box Velveeta, slice pieces over shredded mixture. (Don't forget salt and pepper on each layer.) When you get to top, the last of cheese heavy on top. Take the rest of milk mixture and pour the remaining over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste. Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.

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.