The Boston butt, contrary to its name, is a cut of pork from the upper shoulder of a pig. It is often roasted until the meat is extremely tender and falling off of the bone and is commonly called "pulled pork." Boston butt is ideal for all kinds of barbecue, especially sandwiches. This recipe serves 8 to 10 people and requires preparation two days in advance.
Combine 2 tbsp. each of salt, black pepper, and garlic powder. Mix thoroughly to form a meat rub and massage it into the surface area of a 7-pound Boston butt. Place the meat in a plastic zippered bag and refrigerate for 48 hours.
Spread a light coat of vegetable oil over the grill rack using a basting brush. Set the gas grill to medium heat and place the Boston butt onto the rack. The temperature should stay at a constant 225 to 250 degrees F.
Flip the Boston butt every 30 minutes to encourage equal cooking. Continue cooking for 6 hours or until the meat is tender and falling off the bone.
Remove the Boston butt from the grill and place it onto a cutting board. Cover the pork with aluminum foil and allow it to sit for 10 minutes. This will allow the juices to evenly distribute themselves throughout the Boston butt.
Remove the foil from the Boston butt and pull the meat from the bones using two forks. Serve immediately for optimum texture and flavor.
A variety of different meat rubs or marinades can be used in place of the salt, pepper, and garlic meat rub. Use your favorite, try a new recipe, or make your own to customize the dish.
Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including Gardenguides.com.