Boston butt, butt of pork loin

We really enjoy this recipe, sending it as sent to a friend. The left over can be shredded for barbequed pork sandwiches.



Spark’S BOSTON BUTT RECIPE

Ingredients:

4 lbs. Boston Butt. We often cut in half and use.
1 large clove garlic, slivered.
1 tbs sherry wine. Which ever kind you have, we have cream sherry
1 tbs soy sauce
Morton’s Seasoning Blend and Johnny’s Seasalt.
I got the seasonings at Winn Dixie.
One aluminum baking bag. Again I got those at Winn Dixie, think three to a box, not sure.

Preparation:

Rub Butt with seansonings. The meat not yours. Use generously. Cut slits in meat and insert slivered garlic pieces. I generally use more than one clove.
Place in baking bag and add sherry and soy sauce. I always use at least one table spoon of each no mater was size the butt. Place in 210 oven for 4 to 5 hours. Will probably need to check with thermometer after about 3 hours and see how it is coming along. When cooked remove from bag but save liquid for gravy. Surprisingly there never seems to be a lot of grease in the liquid.
Eleanor puts it in a pan and just adds some flour to thicken.
Shred left over meat for barbequed sandwiches.

BARBEQUE SAUCE
FOR PORK SANDWITCHES

Makes three quarter cup. From onlinecookbook.com

½ cup catsup
¼ onion chopped
2 tbsp brown sugar
1 tbsp prepared mustard.
½ cup Worcestershire Sause
¼ tsp garlic powder
¼ tsp crushed red pepper.

Preparation: In a saucepan stir all ingredients together and cook 2 minutes over medium heat until onions are tender.