Pulled Pork Barbecue

Mother Nature has been teasing us with this Spring-like weather the last couple weeks. We like to enjoy it while we can, so we cooked up a little barbecue pork to eat outside.

Pork Barbecue

You’ll need:

2-3 lb Pork, Boston Butt
Rubbing Spices (Oregano, Smoked Paprika, Brown Sugar, Chili/Cayenne, Salt, Black Pepper, etc.)

Let your pork butt come to room temperature and work the rubbing spices into all sides. Let it sit for about an hour or longer.

Preheat oven to 300. While you're waiting, heat up a cast iron skillet on the stove top. Sear all side of the pork butt for about 3 minutes each, then place in a dutch oven pot.

Cover and cook low & slow for about 3-4 hours depending on the size of your pork butt. Check about halfway through. You'll know it's ready when you can pull it apart easily with a fork. 

That long wait is the perfect time to work on your side dishes: Biscuits, Slaw, Mac & Cheese, etc. You can make a barbecue plate or eat it as a BBQ sandwich like this one! Since it’s too early for cabbage, Michelle topped her bbq sandwich with homemade sprouts. Check out this blog post if you are in trying sprouts at home.

PORK N’ BEANS

An alternative way to cook your Boston Butt is to make Baked Pork & Beans. The recipe is pretty much the same as above, just with added ingredients in the pot:

Throw in some dry beans of your choice, onions, garlic, and a bay leaf into the Dutch oven with your pork butt. Add enough water to cover up the beans by about an inch or two (see below). We are currently selling organic, regionally grown dry beans from Next Step Produce in southern Maryland! Try the Southwest Red or Southwest Gold beans for creamy, delicious pork n’ beans.

Dry Beans from Next Step Produce in southern Maryland are available in the Barn Store and online.

Add beans directly to the Dutch oven and cover with about 1-2” of water.

Michelle McKenzie