How to Cook Boston Butt & Barbecue Sauce

To Marinade

1. Remove your pork joint out of the packaging, pat dry and bring to room temperature
2. 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

To Roast or BBQ

1. Preheat your oven or closed barbecue to 130ºc temperature
2. Keeping the joint tightly wrapped in tin foil, place the pork onto the cool side of the barbecue or onto a roasting tray and place in centre of the oven
3. Cook for 5 hours keeping a constant temperature throughout
4. Once the pork is tender, pierce the meat with a skewer and twist the meat - it will turn easily if cooked
5. Remove the pork from the foil and brush liberally with barbecue sauce, giving an even coating of sauce
6. Return to oven or barbecue and continue to cook for another 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

Barbecue Sauce

1. Place all ingredients into a heavy based saucepan
2. Bring to a gentle simmer, stirring constantly
3. Cook on a low gas for 30 minutes, stirring frequently
4. When rich & glossy leave to cool before placing in sterilised jars

This sauce can be kept up to one month in your fridge

The sauce works well as a marinade, a finishing glaze and as a relish, perfect for your barbecue