North Carolina is well known for its pork BBQ and depending on which region of the state you live will determine the way in which it is cooked and the type of BBQ sauce used.  I love the whole hog smoked over a pit with a vinegar based sauce.  This is considered the eastern style of BBQ.

 

While this recipe is definitely not a rival to the smoking method of cooking pork, it is a good option when cooking on a pit is not possible!  This Boston Butt is cooked low and slow in the oven.  If you don’t have the patience to use the oven, just use your slow cooker.  If you are running low on time, use a pressure cooker!  The idea is to cook it until the meat falls off the bone. 

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Note:  If you are using a pressure cooker or slow cooker, there may be extra juices that can cause it to become a little soggy.  If this is the case, once it is done, you can shred it with a fork, then place it on a baking sheet and bake it on 350 degrees for a bit to cook off some of the juices.

 

Ingredients

5-6 pound Boston Butt

BBQ Rub – Recipe Here:  https://www.newsouthtable.com/Recipes/BBQ-Rub

BBQ Sauce – Recipe Here:  https://www.newsouthtable.com/Recipes/BBQ-Sauce

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Directions

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1. Prepare the meat by rubbing it down with the BBQ rub.  Be generous!

2. Place it in a baking pan lined with foil.  This will help with the cleanup.

3. Bake on 300 degrees uncovered for approximately 3 1/2-4 hours, depending on the oven.

4. You will know it is done when it starts pulling away from the bone.

5. Remove from the oven and allow it to rest for about 20 minutes.