In the winter time you cook a 3 lb Boston Butt in the rotisserie using Crackerberries special spice rub mix. Then you have a nice Sunday afternoon din-din of butt and candied sweet potatoes. After that you pull some butt and have pork sand-ridges with some spicy brown mustard on fresh sub rolls on Monday, you will have just enough butt left to whip up a chili. Oh, yeah, don’t forget to cook your crock pot beans on Saturday and have them for supper and then you’ll have the leftovers for chili on Tuesday. In the summertime, smoke that Boston Butt on the grill.
2 cups chopped Boston Butt
2 cups navy or kidney beans
1 jalapeno pepper, diced
1 Tbsp paprika
1 cup salsa
1 cup tomato sauce
1 tsp chili powder
¼ tsp cayenne pepper
Combine all ingredients in crock pot and simmer on low for 4 hours. Serve with jalapeno parmesan biscuits or Johnny cake.
© Crackerberries 2009
2 cups chopped Boston Butt
2 cups navy or kidney beans
1 jalapeno pepper, diced
1 Tbsp paprika
1 cup salsa
1 cup tomato sauce
1 tsp chili powder
¼ tsp cayenne pepper
Combine all ingredients in crock pot and simmer on low for 4 hours. Serve with jalapeno parmesan biscuits or Johnny cake.
© Crackerberries 2009
1 comment:
It is said that in pre-revolutionary New England some pork cuts (not those highly valued or "high on the hog", like loin or ham)were packed into barrels also known as butts for storage and shipment. The way the hog shoulder was cut in the Boston area became known as Boston Butt in other regions. Wikepedia
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