How to Cook Boston Butt & Barbecue Sauce

  • Prep time
  • Difficulty medium
  • Serves 8+
cooked boston butt and bbq sauce

Ingredients

  • for the boston butt
  • 1 x 2.5kg Boston Butt (pork shoulder bone in)
  • 15g smoked sea salt
  • 10g smoked paprika
  • 100g light muscavado sugar
  • for BBQ sauce
  • 240ml tomato ketchup
  • 40ml brown sauce
  • 80ml pomegranate molasses
  • 50ml honey
  • 10 x drops Tabasco Sauce
  • 20ml Worcester Sauce
  • 25ml apple cider vinegar
  • 125ml apple cider or fresh apple juice
  • 40g teaspoons English mustard
  • 10g smoked sea salt flakes
  • 5g smoked paprika (optional for extra smoky flavour)
  • for the sweet potatoes
  • 8 x sweet potatoes
  • 3 x spring onions
  • 2 x red peppers
  • 5g of ginger

Marinade

  1. For the seasoning mix together the salt, paprika & sugar then rub into the pork, wrap tightly in tin foil & chill for 12 hours or overnight.

Barbecue Sauce Method

  1. Place all ingredients into a heavy based saucepan.
  2. Bring to a gentle simmer, stirring constantly.
  3. Cook on a low heat for 30 minutes, stirring frequently.
  4. Once rich and glossy, remove from heat and leave to cool.

Boston Butt Method

  1. Remove your joint out of the packaging, pat dry and bring to room temperature.
  2. Preheat your oven or closed bbq to 130ºC.
  3. Keeping the joint tightly wrapped in tin foil and place the pork onto the cool side of the Bbq or onto a roasting tray and place in centre of the oven.
  4. Cook for 5 hours keeping a constant temperature throughout, until the meat is easily pierced with a skewer, soft & meltingly tender.
  5. Remove the pork from the foil and brush liberally with bbq sauce giving an even coating of sauce.
  6. Return to oven or bbq or oven and continue to cook for a further 1 hour, until the crust is rich & caramelised.
  7. If the pork is getting too dark, simply cover with tinfoil.
  8. Leave to rest for 30 minutes before serving.

Baked Sweet Potatoes Method

  1. Wrap sweet potatoes in tinfoil and bake for 40 minutes until tender.
  2. Scoop out the flesh and mix with a fine dice of spring onion, red peppers and a little ginger.
  3. Refill the skins and re-bake for 5 minutes before serving.