Boston Butt

By JAmero4702

Ingredients

• 4 -6 lbs boston butt
• 1 head garlic, cloves separated and peeled
• 1 yellow onion, sliced into rings
• 1 (12 ounce) can beef broth or 1 (12 ounce) can chicken broth
• 1/2 cup hot sauce (not Tabasco, but something like Crystal)
• 1 lemon, juice of
• 1/2 cup apple cider vinegar
• 2 tablespoons ketchup
• 2 tablespoons mustard
• salt and pepper
• cayenne pepper

Details

Servings 6
Adapted from food.com

Preparation

Step 1

1
Preheat the oven to 300°F.
2
Liberally salt and pepper the butt and let sit at room temperature for at least 30 minutes.
3
Get a cast iron Dutch oven very hot and sear the butt very well on all sides; set aside.
4
With a small paring knife, make incisions deep enough all around the butt to insert a clove of garlic into each.
5
Put the butt back in the Dutch oven and place the rest of the ingredients around it.
6
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.
7
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.
8
You can't overcook this piece of meat as long as there is sufficient liquid in it.
9
You'll want to check it periodically to make sure there is still a good amount of liquid.
10
Cook it until it falls apart.
11
This makes a delicious broth that is wonderful on its on or as a base to a good BBQ sauce.