Boston butt is a large cut of pork taken from the shoulder and upper front leg of the animal. Boston butt often contains the shoulder blade and is typically sold with the skin intact. A combination of root beer and apple juice will infuse Boston butt with a sweet and tangy flavor that complements pork. Approximately one hour per pound of meat is required to cook a Boston butt using root beer and apple juice. This recipe is for one Boston butt.
Step 1
Preheat the oven to 300 degrees Fahrenheit.
Step 2
Blend the root beer and apple juice in a small bowl. Stir the liquid mixture gently to blend it.
Step 3
Fill the meat marinade injector with the liquid mixture and poke it into the center of the Boston butt. Press the liquid out of the injector, pulling the needle out slowly. When the needle is out of the meat, quit pressing the liquid out. Repeat the injection process on different areas of the Boston butt until all of the liquid mixture is used.
Step 4
Rub the sea salt and ground black pepper into the exterior of the Boston butt, coating the meat in an even layer. Place the Boston butt onto a roasting pan, skin side up.
Step 5
Poke an oven-safe meat thermometer into the center of the Boston butt, ensuring it does not touch bone. Place the roasting pan into the oven and bake the Boston butt for one hour per pound or until the meat thermometer registers 185 degrees Fahrenheit.
Step 6
Remove the Boston butt from the oven and allow it to cool for 10 minutes. Serve the Boston butt while hot.
Tips and Warnings
- Refrigerate leftover Boston butt immediately and consume it within two days. To cut calories, use diet root beer.
Things You'll Need
- 1/2 cup root beer
- 1/2 cup apple juice
- Small bowl
- Meat marinade injector
- 2 tbsp. sea salt
- 1 tbsp. ground black pepper
- Roasting pan
- Oven-safe meat thermometer
References
- "Pig: King of the Southern Table"; James Villas; 2010
- "Meat: A Kitchen Education"; James Peterson; 2010
- "The Complete Meat Cookbook"; Bruce Aidells, et al.; 2001
- "The Best Little Marinades Cookbook"; Karen Adler; 2000
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