Cooking a Boston Butt using the Cin-a Rub
Many of you have asked me how I prepare my Boston Butts using my meat rub, Cin-a-Rub. I would like to share the recipe with you:
Oven Temperature: 300˚F
Wash and pat excess water off of your Boston Butt.
Rub the entire butt with the Cin-a Rub.
Place in roasting pan and pierce the meat all over with a fork.
Cover with foil and roast for 1 ½ hours.
Remove foil; baste with juices in the pan. (Take approximately 3 tablespoons of the meat rub and add ¼ cup of the meat juices to create a basting sauce).
Bake another 30 minutes or until the internal temperature of the butt at the bone reaches 180˚F. Take the butt out of the oven and let rest for 15 minutes before slicing.
If you would like to serve the butt with a sauce, pour the juices from the roaster into a small sauce pan and bring to a boil for five minutes. You may want to add some of the dry meat rub to this mixture to intensify the flavor.
If you cut up or shred your Boston Butt to serve in a bar-b-que style, put the chopped meat in a sealed container ( plastic disposable /bowl with lid) ; add some of the sauce and shake it up to coat all the meat.
Enjoy the flavor!