Fall-apart Boston Butt Roast
1 Boston butt pork roast
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
4 garlic cloves, minced
2 teaspoons salt
2 teaspoons cayenne pepper
1/2 teaspoon black pepper
1/2 cup cane syrup or molasses
3 tablespoons vegetable oil
1 tablespoon all-purpose flour
1/2 cup water
1 plastic oven-baking bag
Preheat oven to 325 degrees. Make a meat-seasoning mixture by combining the onion, bell pepper, garlic, salt, cayenne and black pepper. Poke holes in the pork roast and push bits of the meat seasoning mixture into the holes to form seasoning plugs all over the roast.
Place seasoned roast in a large bowl and pour the cane syrup or molasses over the roast, turning the roast as needed to fully coat it.
Heat vegetable oil in a heavy skillet. Place roast in hot oil and brown it on all sides. It browns fast because of the syrup; work quickly so you don’t burn the syrup-covered surface of the meat. Remove from heat.
Distribute flour evenly inside the oven-baking bag. Put browned roast in the baking bag. Add water to the bag and close up the end of the bag with the oven-baking bag tie or a knot.
Place roast in bag on a pan. Make 5 small slits in the top of the bag so the steam from the roasting meat can escape. If desired, you can also stick a meat thermometer into the roast through the bag so you can tell when the roast is fully cooked. If using a meat thermometer, the temperature of the cooked Boston butt must reach at least 160 degrees. The roast will cook in the bag for about 3 hours to reach tenderness and doneness.
Note: Some cooks don’t like the flavor of garlic with pork. Omit the garlic from the meat seasoning mixture, if desired.
Makes 6 servings