Dutch Oven Boston Butt BBQ
A beautiful crispy outside, with a succulent tender inside, all without a smoker or grill!
The thralls of summer are upon us and it calls for some classic, iconic, American meats, treats, and sweets. Being that our family are North Carolinians through and through, one food we all agree on is BBQ. Although this may not be one of Ashton’s favorite memories of our Grandpa Epps, one that is mine (because of its’ awesomeness) is my Grandpa cooking a pig during the beginnings of her wedding reception with blood all over him, as happy as can be. What a stud.
BBQ to us is a noun and is meant for specific pork meat. As we’ve gained Western exposure, we’ve realized that BBQ is considered to many a verb for an outside, grilling, social experience. We believe in no such thing, being that what I just described is of course titled nothing else but a “cookout”, and the term BBQ is distinctly reserved for pig meat! You can however use BBQ as a verb if you are having an outside, grilling, social experience while cooking a pig.
Now that you’re educated, enter this beautiful piece of meat, the Boston Butt. It is pork shoulder that when cooked correctly and dipped in the right types of sauce, is nothing less than exquisite. My preferred method would be to smoke or grill this bad boy, but as I am smoker and grill-less for the time being, I’ve found other ways, as with the cast iron skillet (or dutch oven pan).
This cook does take some TLC and patience, but it is well worth it. Make sure you cut off most of the exterior fat as pork shoulder has plenty of fat to be rendered within. Dab the shoulder dry, use your dry rub, sear, bake, rub, sauce, broil, and sauce again. The flavor is unreal with the savory spices and salts combining with the sweet and tangy components of the BBQ sauce. We absolutely loved this recipe and will definitely be repeating. Try it out and share its’ majesty with friends and loved ones before summer comes to an end!
- boston butt pork shoulder
- favorite rub
- beef broth
- favorite BBQ sauce
- olive oil
- Head cast iron skillet over stove top to medium-high heat and grease with olive oil
- Remove exterior excess fat from meat (there is plenty of fat inside) and pat dry with paper towel
- Preheat oven to 350ºF
- Sear each side of meat in heated skillet for 5 minutes on each side (should char) and remove skillet from eat
- Pour broth into skillet until the meat is soaking in about 1″ of broth
- Place in oven and bake for 2 1/2 hours rotating meat every 30 mins or so
- Remove from oven, rub in one more layer of dry rub, and then smother in BBQ sauce
- Broil in oven for 5 – 10 minutes until desired glaze is reached
- Remove and shred meat with forks
- Mix shredded meat in additional BBQ sauce until desired “sauciness” is achieved
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 162mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
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