Ever wondered how to create a recipe that has the flair of the Alabama cuisine? Try this recipe and you’ll find out. This dish offers a delicious mix of flavors that will truly appeal to your taste buds.
* 3 cups apple cider vinegar
* 1/4 cup salt
* 1/4 cup brown sugar
* 4 tablespoons ground black pepper
* 2 tablespoons cayenne pepper
* 1/4 pound butter
* 1 quart water
* 5 pounds Boston butt roast
- Combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter and cook it in a saucepan.
- Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the ’smoke ring’, a red ring of flavor, will penetrate.
- Allow the meat to smoke for five hours. Use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
- Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
- serve immediately with the rest of the marinade and enjoy!