Saturday, September 7, 2013

Boston butt, baked beans, and creamy slaw

My crockpot has probably been THE best kitchen purchase I've ever made, aside from the basics of course. I'm always looking for recipes that call for fresh ingredients and require few steps in preparation. I recently came up with this pork Boston butt recipe by browsing the Internet, listening to family and friends, and tweaking for our tastes. I've served it with homemade Boston baked vegetarian beans, and homemade cabbage coleslaw. Here are the recipes and ingredients I used:

Pork Boston Butt BBQ Crockpot
About 3 to 4 lbs Boston butt
Dry rub, lysanders BBQ
4 cloves of garlic
1 onion
Bottle of BBQ sauce

Trim excess fat off of the roast. Use scissors to slice deep holes in the meat, then stuff with garlic cloves. Chop onion and place in the bottom of the pot. Put the meat on top then sprinkle the dry rub generously over all sides. Cook on highest for about 5 hours. Drain fat once or twice before finishing. Put on warm and mix about a half bottle of BBQ sauce in the meat after shredding with a fork.

Creamy Coleslaw
Shred half a head of cabbage
Use one small bag of shredded carrots
Finely sliver and chop white onion (optional)

Mix sauce ingredients and pour over vegetables, then stir:
3/4 cup mayo
2 tbs sugar
2 tbs apple cider vinegar
1/4 tsp salt
2 tbs olive oil

Boston Baked Vegetarian Beans
1 package of dry pinto or dry white beans, 1lb
4 cloves of garlic minced
1 medium onion chopped
5 tbsp brown sugar
2 tbsp dry mustard
5 tbsp molasses
2 tsp sea salt

Soak beans in water overnight, keep covered with water. Drain while preparing the bean pot. In a bean pot, place onion, garlic, sugar,mustard, and salt. Pour beans over the mixture then top with molasses. Cover all of it with water until about an inch higher than mixture. Bake for 6 hours on 300 degrees in the oven. Check after the first hour to make sure it hasn't dried up. After that, leave it alone. No need to stir at all!

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