Make You Wanna Slap Your Mama Boston Butt

"It's just plain good."
photo by a user photo by a user
Ready In:
6hrs 30mins




  • 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.

Questions & Replies

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  1. One of DH's coworkers gave us some homemade hot sauce. I was looking for a recipe to use it when I came across this. The house smelled wonderful while it was cooking. I didn't have any, but the rest of the family gave it a 3. They said it had a lot of heat to it, but not much flavor. The flavor of the onion and garlic was lost to the hot sauce. On the other hand the meat was moist and tender. It fell right off of the bone.
  2. This is it.... the only recipe I'll ever use for pork butt from now on. I made this for dinner Sunday... seared the meat, used a chipotle hot sauce and then cooked it all afternoon in the crock pot. It was good the first night, and even better for pulled pork sandwiches later. 10 stars!
  3. We really like the flavor of this. I was kind of worried it might taste like bbq, but it doesn't. YAY for that. It's a very unique flavor. Made as directed, using Franks instead of Crystal. Oh, and I cooked it in the crockpot instead of the oven.
  4. Followed the recipe exactly except I cooked it on high for 1 hour and then low for approximately 5 hours. Smells incredible! Pork fell apart and had great flavor. Served with rice and steamed broccoli. My husband, son (11), daughter (14) and her best friend couldn't get enough. Every bite was eaten. This will be made often in my house.
  5. I changed this up a bit and used this more as a starting point for the pork butt I had. I made as directed and put it in the crock pot. My husband called me when he got home from work and said "the house smells so decicious!!" After about 7 hours on low, I drained most of the juice out of the pot and the meat was falling apart beautifully! I dumped some BBQ sauce in with the pork and remaining juice and let it simmer for another hour. Served this as BBQ pulled pork on toasted wheat buns and can't wait to eat leftovers tomorrow!


<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
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