Ham-Style Boston Butt
- Ready In:
- 9hrs 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1133.98 g pork shoulder (Boston butt)
- 118.29 ml kosher salt
- 118.29 ml dark brown sugar
- 12 whole cloves
- kosher salt
- freshly ground black pepper
- 44.37 ml unsalted butter
- 2 garlic cloves, chopped
- 118.29 ml sweet vermouth
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!