Robert's Boston Butt Roast |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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Along came a Boston Butt, so I had to try it. It worked out great on a slow cooked roast. Ingredients:
5 -6 lbs boston butt, rinsed and patted dry |
salt and pepper |
1/4 cup lea & perrins worcestershire sauce |
1/4 cup emeril's southwest seasoning (recipe on www.foodtv.com) |
Directions:
1. Preheat oven to 250 degrees F.
2. Place roast in deep roasting pan and salt and pepper to taste.
3. Rub entire roast with worcestershire sauce, then with Emeril's.
4. Southwest Seasoning.
5. Cover tightly with foil and bake for 7 to 8 hours.
6. Bone should pull out easily when done.
7. Cool pan drippings and skim off fat. Pour drippings into saucepan.
8. Place on stove on medium heat. Add corn starch mixed with cold water.
9. Cook until thickened. Makes great gravy.
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