Place Butt in a roasting pan FAT SIDE UP and fill with all the liquid listed above . You should adjust your liquid mixture to fit the Butt & Pan . Leave about 1/3 of Pork Butt Exposed at Top .
Rub the top of the Pork with Kosher Salt , Pepper , Ground Cumin & Ground Ancho Powder . Then Evenly distribute Minced Garlic . Throw in Bay Leaves . Double Cover with Foil and place in a 300 degree oven for about 3 hours or until it falls off the bone .....
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* Baste the pork every 30 minutes or so after the first 2 hours . This cooking time will vary depending on how good your oven works . If you have a convection oven , then go 275 instead of 300 . Take your time and be patient .
** After the Pork is falling off the bone , let cool till you can touch it w/o scalding your hands . Use Tongs if you can't handle hot stuff . Scrape off spice into the juice in the pan . Carefully remove the top layer of Fat . Drain about 80% of the juice . Throw it away , or give it to FriedShrimp so he can drink it . Now , pull out the bone . Get a big fork or some tongs or whatever and shred the hell out of this bad boy mixing with juice left in the pan .
Use for Tacos , Sandos , Burritos or whatever .....
~ Word
***** Adjust the seasonings & spices above to fit your Pork . This recipe should be good for a Pork that's anywhere from 6-8 lbs *****
Citrus Boston Butt :
1 Big Boston Butt ( BONE IN )
4 Cups Orange Juice
1 Cup Lime Juice
1 Cup Olive Juice
1/4 Cup Kosher Salt
1/4 Cup Black Pepper ( fine ground )
1/4 Cup Ground Cumin
1/4 Cup Dried Ancho Powder
1/4 Cup Minced Garlic
2 Bay Leaves
Place Butt in a roasting pan FAT SIDE UP and fill with all the liquid listed above . You should adjust your liquid mixture to fit the Butt & Pan . Leave about 1/3 of Pork Butt Exposed at Top .
Rub the top of the Pork with Kosher Salt , Pepper , Ground Cumin & Ground Ancho Powder . Then Evenly distribute Minced Garlic . Throw in Bay Leaves . Double Cover with Foil and place in a 300 degree oven for about 3 hours or until it falls off the bone .....
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
* Baste the pork every 30 minutes or so after the first 2 hours . This cooking time will vary depending on how good your oven works . If you have a convection oven , then go 275 instead of 300 . Take your time and be patient .
** After the Pork is falling off the bone , let cool till you can touch it w/o scalding your hands . Use Tongs if you can't handle hot stuff . Scrape off spice into the juice in the pan . Carefully remove the top layer of Fat . Drain about 80% of the juice . Throw it away , or give it to FriedShrimp so he can drink it . Now , pull out the bone . Get a big fork or some tongs or whatever and shred the hell out of this bad boy mixing with juice left in the pan .
Use for Tacos , Sandos , Burritos or whatever .....
~ Word
***** Adjust the seasonings & spices above to fit your Pork . This recipe should be good for a Pork that's anywhere from 6-8 lbs *****
Discarding aus jus?
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