Recipe(tried): Pot Roasted Boston Butt For June...

Have you tried pot roasting one of the boston butt roasts that Publix carries? Most of them are boneless and tied, but they also have some with bone. When on sale, they are really inexpensive.

After I used butts and picnics slow roasted and shredded for barbecue, I tried the boston butt for pot roast. It was delicious. The leaner-bred pork actually improved this cut, I think. The juices need to be put through a fat skimmer, but the slow cooking melts the fat from the meat. I use an enameled cast iron dutch oven, put in a boneless and tied (carefully chosen)boston butt of about 3-4 pounds with a large chopped onion, some chopped garlic and thyme, season with salt and pepper. I add about a cup of chicken broth, cover it tightly and bake 3 hours or so at 325 degrees. You can even turn it down to 300 after the frst hour if the roast is small. Just cook it until it is really tender, defat the juices for gravy, and you have a really delicious piece of pork. I like to use the left overs for fried rice or pork tacos.

I have seen recipes for roasting these long and slow, up to 5 to 6 hours, uncovered, (for 5 pound roast, but haven't tried that yet.