This oven baked Boston Butt with 2 barbecue sauces is a fabulous recipe for entertaining; just add sides to make your own barbecue feast!
Being raised in the South, good barbecue naturally has to be smoked in a pit, right? Well, although that is probably the BEST way, it is not the ONLY way. This recipe for oven baked Boston butt yields pork that is tender, flavorful, and almost as good as your favorite pit ‘cue.
This recipe should be started the day before you plan to cook the pork. The butt needs a day or overnight to marinade in the dry rub.
The butt takes about 1 1/2 to 2 hours per pound to cook, and it needs to rest an hour or two before pulling/chopping the meat. When I have very large butts, I typically put them in the oven just before I go to bed the night before serving. When I cook the day of serving, I get the butt in the oven EARLY~by 7:00 or 8:00 a.m. It is easier to keep a cooked butt warm than it is to try and beat the clock when serving this for dinner.
Be sure that you serve this with a very good sauce, as this is what turns ordinary chopped or pulled pork into a treat. I am including two of my favorite sauce recipes, which might be a bit different to some, but for those accustomed to North Alabama barbecue (particularly Bob Gibson’s), these are the preferred sauces. Both are vinegar-based and perfect on chopped or pulled pork and chicken.
I’d love to hear from you if you try this. Comments from readers make my day! I so appreciate your stopping by and reading. Be blessed, and stay savvy!!!
Adapted from Kevin & Amanda.
The following sauce recipes are from Good Taste: Southern Recipes and Traditions by Annette Sanderson, a compilation of some of the best recipes from North Alabama cooks. These sauce recipes are standard fare for barbecue in North Alabama, especially the white sauce. If you don’t want to make your own, Bob Gibson’s white sauce is sold in most large grocery stores.
Vinegar Hot Sauce
- 1 cup white wine vinegar
- 2 TB ketchup
- 2 TB honey
- 3/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 tsp black pepper
In medium saucepan, mix all ingredients and simmer for 10 minutes. Serve at room temperature.
White Barbecue Sauce
- 1 1/2 cups mayonaise
- 1 cup white vinegar
- Sugar to taste (taste as you go- I use about 1/2 cup)
- 1/4 cup black pepper
- juice of one lemon (I omit this)
Mix ingredients well in a food processor or blender. Taste; add sugar until you get the right balance of sweet & tangy. Store in fridge for up to 2 weeks.