Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and...

Dinner Tonight: Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread




Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna,
Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.






Came across this recipe while looking at Food Blogs on-line, on the blog of Mae's Kitchen

(http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html). When you get a chance check her blog out, full of recipes! Anyway the recipe that caught my eye was the  Oven-roasted Boston Butt (recipe from Bobby Flay). I love using pork Shoulder/Boston Butt and the spices for this one sounded too good not to try! To make it I'll need; 3 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar (I used Splenda Brown Sugar},  1 tablespoon dry mustard, 3 tablespoons coarse salt (I used Sea Salt}, and 1 (4 1/2 pound) Pork Shoulder/ Boston Butt.





I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. The next day it looked incredible after marinating all night!










Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6

hours. Baked until an instant-read thermometer inserted into the thickest part registered 170 degrees.Removed the pork roast from the oven and transferred to a large platter. Allowed the meat to rest for about 10 minutes. The roast came out almost falling apart itself, and the spices kicked up the flavor another 2 notches! While still warm, I used my set of Bear Claws and pulled the meat apart shredding it. Put the shredded pork in a bowl. I then added JB's Fat Boy Haug Waush BBQ Sauce. It's our favorite BBQ Sauce, they have several different kinds along with their selections of Rubs. Mom and Dad made Sandwiches with it, I just had mine in a plate. There's plenty leftover which will make some great Sandwiches for Lunch. A "Keeper Recipe" for sure! The original recipe along with the web link is at the end of the post.

For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and

done. Then for a second side dish I heated up a can of Bush’s Asian BBQ Beans. To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. Second time I tried these. They are incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger. Excellent Bean Side Dish! Pork,Potatoes, Beans, a winning trio for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding.







LIMITED TIME. UNLIMITED FLAVOR. BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)

Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq




Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:

* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon dry mustard
* 3 tablespoons coarse salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

After baking...
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.

Note: don't add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.

Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

I didn't like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.

http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html