Butt In the Oven

Yep, you read that title right…Butt In the Oven–

No, No…Not the kind that is connected to your body, sills. This is the kind that is connected to a pig. Yikes, I know.

This weekend one of my dear sweet friends from High School had a wedding shower and I was in charge of making the food. Of course, I don’t mind because this is my most favorite part!

I decided to cook a Boston Butt as the main meat because I knew that everyone would enjoy it and it’s quite an easy fix–

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Dry Rub
  • 1/2 Cup Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Cayenne Pepper
  • 1 tbsp Paprika (For those of you who like a little spice)
  • 1 tbsp Pepper
  • 1 tbsp Salt

Mix well

Preparation:

Since I had my pork shoulder in the freezer, I got it out 3 days in advance and put it in the fridge. Then I brought it out of the fridge 1 hour before I planned to cook it so that it could reach room temperature.

  1. Set the oven temperature to 225.
  2. Rinse the pork.
  3. Pat dry with paper towels.
  4. Place in a large roasting pan that is at least 3 inches deep with the fat layer facing up. (I used the aluminum throw away pans, so I don’t have to deal with the mess.)
  5. Sprinkle dry rub all over the surface of the pork. (I like to rub the shoulder with Mustard before the dry rub so it sticks better and makes it all yummy and delicious!)
  6. Massage the rub all over the pork, so that it adheres to the surface.
  7. Insert the pork shoulder into the oven for 6-8 hours.
  8. Check the temperature to see when the center of the pork reaches 200 degrees.
  9. When you see it is at 200, turn off the oven and let the shoulder cool for 1-2 hours before removing.
  10. When the temperature reaches 170 remove from the oven.
  11. Put shoulder on a cutting board and cut off the fat layer.
  12. Pull apart the rest of the meat with two forks.
  13. Serve and enjoy!

Shoulder

Oh Boy! Doesn’t that look delicious? I’d say so myself!

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Mustard BBQ Sauce

Since I am a lover of BBQ and all things that go along with it (well maybe not the slaw part), but who needs to know that, right?

One of my brothers also has a love for BBQ. Maybe it runs in the family? Who knows. But, he decided to branch out and make some different sauces. I love to do this as well. Who wouldn’t love to put all the things that they like into one sauce and make it your own? Well, easier said than done I know…You actually have to think about things that could possibly go together.

Mustard and Vinegar are my most favorite sauces. One being that they are different. It is not something that all ‘BBQ Shacks’ have so it is kinda like a delicacy? Maybe I’ll just tell myself that…

Mustard-Based BBQ Sauce

Sauce

Ingredients :
  • 1 Cup Yellow Mustard
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup Brown Sugar (For all you health-O’s you can go light on this)
  • 1 tbsp Worcestershire
  • 1 tbsp Lemon Juice
  • 1 tbsp Cayenne Pepper
  • If you like spice, add paprika or chili powder to your liking.
Preparation :

Pour all of the ingredients into a sauce pan and bring to medium heat.

Continue to stir so the brown sugar does not stick or burn.

MustardBBQ

Once the sauce is slightly boiling, turn the heat down to a simmer and continue to stir for 2 minutes.

Then, turn the burner off and let the sauce reach room temperature and pour into mason jars!

(This is my most favorite part. I love mason jars!)

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