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Recipes
Shopping list
Ingredients
- 2–3 lb boneless pork butt roast
- 1 teaspoon roasted garlic-herb seasoning
- 8 cloves garlic
- 2 tablespoons Dijon mustard
- Aluminum foil
- 2 cups Carolina-style barbecue sauce
Steps
- Preheat oven to 350°F. Season pork all over with seasoning. Pierce pork with knife and stuff garlic cloves in holes. Rub pork with mustard; place in baking pan (wash hands) and cover pan with foil.
- Bake 2–3 hours until pork is 190°F (for shreddable). Remove from oven and shred pork; stir in barbecue sauce.
Other Preparation Methods
- Grill: Preheat grill. Season 2–3 lb boneless Boston butt with garlic powder, salt, and pepper (wash hands). Place over direct heat and grill 5–7 minutes on each side until browned. Baste with 1 cup barbecue sauce and cover loosely with foil. Grill over indirect heat 1 ½–2 hours until pork is 190°F (for shreddable).
- Boil: Cut 2–3 lb boneless Boston butt into 1-inch cubes (wash hands). Fill medium stockpot with 4 quarts water. Place pork, 2 bay leaves, 2 tablespoons cumin, 1 quartered onion, and 3 smashed garlic cloves into pot. Bring to a boil, then reduce heat to medium. Cook 40–45 minutes until pork is 190°F (for shreddable).
Amount per ⅙ recipe serving: Calories 250, Total Fat 6g, Sat Fat 2g, Trans Fat 0g, Chol 65mg, Sodium 840mg, Total Carb 23g, Fiber 0g, Sugars 21g, Protein 21g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%