• 130minutes
  • 1086calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lbs boston butt (pork roast)

  2. 1 1/2 teaspoons salt

  3. 1/2 teaspoon black pepper

  4. 1/2 cup ketchup

  5. 1/2 cup water

  6. 1/4 cup lemon juice

  7. 1 tablespoon vegetable oil

  8. 2 tablespoons brown sugar

  9. 2 tablespoons vinegar

  10. 2 tablespoons Worcestershire sauce

  11. 1/2 teaspoon red pepper flakes

Instructions Jump to Ingredients ↑

  1. Place boston butt pork roast in a dutch oven with enough water to come up to middle half of roast. Add salt and black pepper.

  2. Boil covered on middle low heat for 2 to 2 1/2 hours until flaky tender. Lift roast out of water onto a plate and allow to cool.

  3. Shred or cut into small pieces resembling pulled pork. Put into a serving bowl and add sauce to one's own taste.

  4. SAUCE: Mix ketchup, water, lemon juice, oil, brown sugar, vinegar, worcestershire and red pepper flakes. Put in a small saucepan and boil for 1 to 2 minutes. Cool and use to season boston butt roast.

  5. Serve with vegetables or serve in a sandwich bun.

  6. Note: See Coleslaw (coleslaw) and Fried Cornbread (Southern Style) (fried cornbread) for good suggested side dishes.


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