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Sunday, August 15, 2010

The Lady and Son's Smoked Boston Butt Roast (Brooke's Version)

Heather and I love our families. Sunday is a family day. We don't go shopping. Instead, we go to church, enjoy each other's company and then sit down for a nice family dinner. We love to eat! We've decided that from now on our Sunday posts will be recipes. We're going to call this our Sunday Dinners Section. Each week we will post one or two recipes. Sometimes the recipes will correlate with things that were on sale that week. At other times the recipes will be our tried and true favorites. We hope you enjoy them.

Boston Butt Roast (or Pork Butt) is often on sale for 99 cents a pound and sometimes 88 cents a pound. I love this cut of meat. It's a little bit fattier than most, but that's just how I like it. This is my take (using a crock pot) on Paula Deen's super delicious and easy dish.

The Lady and Son's Smoked Boston Butt Roast (Brooke's Version)

1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
4 tablespoons liquid smoke
Barbecue sauce of choice, for serving

Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with liquid smoke. Place the roast in a crock pot on low before you go to bed the night before. I usually place it in the crock pot around 11 pm. Turn the roast over in the morning and pull it out when you’re ready to have dinner. Shred meat and serve with barbecue sauce if desired.

Paula Deen's House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Here is Paula Deen's original recipe.

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