November 28, 2010

Sweet & Spicy Oven Boston Butt Roast

this is good eating folks
Pulled Pork in the oven

This time of year, grilling outside wanes to finding recipes that will work in the kitchen. Now, to me, there is nothing better than a good ol' pork roast slow cooked on an outside grill. It produces a tantalizing smoky flavor with a grilled taste that you can only achieve using a smoker or grill. I have tried many times to replicate that taste inside for I know one day I might need such a recipe due to unfavorable weather.

Now if you have a commercial-like stove vent, smoking meat in the house can happen and then there is always the addition of flavor enhancers like liquid smoke. I use the hickory and mesquite flavors often. Worcestershire can also give a BBQ flavor to meats when combined with BBQ type seasonings and that is what this recipe is all about.  Cooking a pork roast this way ensures a juicy, mild BBQ flavored plate of goodness. Enjoy!

Smoky Sweet, Slightly Spicy Pork Roast
serves 8 to 10 folks
boneless roast ready for the oven

1 pork boneless butt roast, 4 to 6 pounds (or a 5 to 7 pound bone-in)
1 tablespoon black pepper
1 1/2  teaspoon smoked paprika
1 1/2 teaspoon ground cumin seeds
1 teaspoon cayenne powder
1 teaspoon mustard powder
1/2 teaspoon ground ginger
1/4 teaspoon ground thyme
3/4 cup light brown sugar
1/4 to 1/3 cup Worcestershire sauce
1 cup apple cider juice
1/2 teaspoon salt or as needed

Use a sharp knife to make shallow cuts about 1/2-inch deep in the roast. Mix the 7 spices together and rub over the pork on all sides, forcing some into the cuts. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.

Preheat the oven to 450 degrees F.

Remove the wrap. Place the pork in a oven-proof pan or dish that is just large enough to hold the roast and has a lid. Sprinkle the roast all over with the Worcestershire sauce. Press the brown sugar coating on all sides of the pork and slowly pour the apple juice down one side of the pan being sure not to drizzle it on the sugar crusted meat. Cover with the lid or tightly with foil. Place the roast in the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours. Baste every 30 minutes or so with the pan juices after the first hour.

Test the meat to make sure the internal temperature is at least 175 degrees F. on a meat thermometer. Remove the lid and using a fork, test the meat by pulling it apart. If the meat does not pull apart easily, cover and return to the oven and cook 30 minutes more. Check again, cook 30 minutes more as needed.

Remove meat from pan and spoon off the grease from the drippings. Pull the meat apart. Stir the salt as needed into the juices at the bottom of the pan. Return meat to the pan juices and serve meat with the tantalizing juice warm or also good served at room temperature.

23 comments :

  1. Dont know if this will be a duplicate but here it goes! Love boston butts they are so tender, this oven roast looks like it just fell apart and moist...amazing recipe love it!

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  2. Love pulled pork....just printed out the recipe...now to the store to buy the roast.

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  3. that looks brilliant. I am salivating. Pulled pork & bread/rice and I am all set. :)

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  4. This is my kind of recipe! I actually just saw Boston butts on sale this week and now I know what I'm making for a football party this weekend. Love the cider and smoked paprika together.

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  5. Here is something I never thought I would say. Drick you have a nice looking butt. I am going to have to try this recipe, it sounds delicious.

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  6. wow this looks hearty and mouthwatering!

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  7. Thanks for such a nice comment on my blog. This is a busy time of year but I see that you have been posting regularly on your blog which is great because you always have delicious recipes to share. My goal is to post more often so you are inspiring me to photograph, write up the recipe and post often! Your sweet and spicy pork roast would be a fabulous lazy football watching day meal. I would even make homemade rolls to hold the shredded pork, as they are the best, maybe a little cool and refreshing slaw to go with, Have a great day;)

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  8. Another winner, Drick! A bit of summer revisited. I've had smoked butt boiled with cabbage and other winter vegetables but never roasted like this--sounds delicious.

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  9. Drick...what a wonderful dish ! Smoked butt roast....thanks for sharing the recipe . I am hungry just drooling at your smoked sweet and spicy roast :)

    Cheers,
    Elin

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  10. That is one nice butt, Drick.

    ..ahem. I mean, this dish looks delish.

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  11. Ooooeeee, this sweet and spicy roast sure looks scrumptious! Drooling! Love the seasoning combo, too! Cheers, cher!

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  12. Well, this is proof that great minds think alike! I had no idea that you had just posted a pulled pork recipe when I posted one this afternoon. Really like your combination of seasonings. Yum!

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  13. Looks sumptuous! Super drool.... I want and must have this. And your seasoning is to die for.

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  14. This sounds wonderful; so many great flavors added to a juicy cut of meat.

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  15. This pork butt is the stuff of dreams for me. Of any meat I could choose for a final meal it would probably be a slow roasted or smoked pork butt. You truly do it justice my friend. Apple cider is such a good friend of pork I am glad you included it.

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  16. That is a comfort food and with the cooler temps coming our way, perfect warmer for thew belly! We are supposed to get lows of 28 degrees by Thursday!
    Did you use a cast iron pot?

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  17. Brilliant idea! Love the spices you used they complement well with smoky flavors :)

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  18. I love pork butt, so many options...here we can still grill, most of us prefer winter time grilling, well it really doesn't freeze here. But love that I can have this on the weekday and have great leftovers for taco or quesadillas!!

    sweetlife

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  19. I adore pulled pork and have only made a successfulpork roast once. These flavors are amazing. I would have a feast as the roast cooked!

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  20. Haha, what Emily said! I can't top that. Honestly now that I am eating meat again this looks really good!

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  21. That looks super juicy and delicious. We don't eat pork but I'm sure this recipe works on beef.

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  22. The whole thing is tantalizing! Finally a recipe for pulled pork that doesn't take 18 hours. I am now going to hunt for some butt.

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  23. Looks amazing!!! We love pulled pork.

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