Oven Baked Boston Butt Pork BBQ Recipe

 

 

Football season is just getting started for Keaton, and while he’s busy at training camp and starting the season, I’ll be posting his recipes for him.

 

With him being in North Dakota, a world away from me here in North Carolina, I didn’t get to try this recipe myself. But all of a sudden, I find myself very much craving a good BBQ sandwich. I think I know what I’ll be making this weekend!!

 

Brine:

• 3 tbsp dry rub
• 3 cilantro stems
• 1/2 cup chopped onion
• 1 tbsp minced garlic

 

 

Dry Rub:

• 1 tbsp. paprika
• 1 tbsp. garlic powder
• 1 tbsp cayenne powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp salt
• 1 tbsp pepper
• 1 tbsp grated parmesan cheese
• 1/2 tbsp oregano
• 1/2 tbsp Italian seasoning
• 1/2 tbsp basil
• 3/4 cup brown sugar
• 1/4 cup granulated sugar

Directions:

1. Add the brine ingredients to 1 quart of water in a large pot that will fit the pork (don’t add the pork yet) with a lid on top. Bring to a boil over medium-high heat.
2. Remove from the heat and immediately add enough ice to cool the brine (so that it doesn’t cook the pork).
3. Add the pork to the pot and cover with a lid. Chill for 6-12 hours.

Preheat oven to 250ºF.

1. Remove from the brine and pat dry.
2. Massage the dry rub into the meat. 
3. Place in a baking dish and bake for 1 1/2 hours for each lb. of meat until internal temp. reaches 200º.
4. Shred with a fork before serving.