Learn How To Prepare Delicious Pork Barbecue
Summer fun can mean grilling barbeque outdoors for lots of people. Pork, when seasoned just right, will make a delicious and flavorful barbeque meal that exudes the essence of summer.
Pork needs to be cooked over a long period of time. A new cook will find the procedure to be fairly easy but patience is essential. One needs to start early during the day if this dish is going to be served for dinner.
A famous pork cut, Boston butt, comes from the upper part of your pork’s shoulder to its front leg. It’s a prime example of a cut of pork for grilling that lends itself to a variety of sauces and dishes. You could then practice the techniques and methods to other pork cuts you like.
First, head over to your local meat shop and look for one that’s of good quality and has fat spread all over your meat. Recommended weight is around 8 or 9 pounds. Look for these ingredients for the wet rub as well:
1 cup kosher salt
4 tablespoons cracked pepper
4 tablespoons dried rosemary
6 tablespoons light brown sugar
6 tablespoons chili powder
Mustard
Mix all rub ingredients except the mustard inside a bowl and set aside. Massage meat with a layer of yellow mustard all over. Then spread a handful of your rub mixture. Make a shallow slice through the thick layer of fat to work your rub into your meat. Cover with cling-wrap & allow the mixture seep through your meat for 2 hours.
One could also use injection marinades in replacement of your rub. A mixture of apple cider vinegar, apple juice, water and Worcestershire sauce will do great.
Prepare the oven by pre-heating it to 225 to 250 deg. F.
Place meat onto the roasting pan and cook for around 9 or 10 hours. Add small amounts of water to the bottom of your pan throughout the whole cooking process. (This will make the base of your sauce later on.)
After a while, the pork butt will take on a rich dark crust. When internal temperatures reach 140 degrees, loosely cover the top with aluminum foil and continue cooking until it reaches 195 degrees.
To test doneness, take a fork then pull it against the grain of your cooked pork. It should come away from your pork in thin strips. Allow pork butt to rest for around 10 minutes to infuse its juices.
Take the drippings from your roasting pan and heat on a stove top. Allow it to simmer. Add any barbeque sauce and stir together.
Serving suggestion: Shred the pork butt with a fork until it becomes a pile of shredded meat. Pour sauce over and serve with a cold beverage and loads of side dishes – dill pickles, jalapeno and cherry peppers, potatoes are my favorites. Dinner is served!