swoon, brine, rub, slow-cook, pull, swoon

First let me say thank you for your many emails and comments about dear sweet Myrtle. She is missed and loved beyond words. I have a perfect recipe for you today that she would have just gone crazy for.

Stephen's fascination, appreciation, and (near addiction) to all things pork is no secret. Something happens to him when he talks about pork, smells pork, and eats pork. His eyes swoon, his knees go weak; it is like falling in love every time.

Last New Year's Day, Stephen slow-cooked his first pork shoulder. Commonly called a Boston Butt, the pork shoulder gained this name in Pre-Revolutionary days. The storage and shipment casks were called "butts", and thus the name just stuck. Since last New Year's, Stephen has prepared a few more Boston Butts, and even I, as a so-so pork appreciator, am able to say this is mouth-watering perfection. The rub gives the meat a deeply rich smoky flavor that layers perfectly over the sweet molasses brine. I honestly never thought I would talk about pork this way, but I must admit this is truly good.

Stephen loosely follows an Alton Brown recipe that we scaled down and altered for a 3 lb. Butt. This will feed 6 people. The process is lengthy but not fussy. Plan ahead and get the Butt in the brine the night before the next predicted cool morning. Having the oven on low for 7 hours is fantastic with open windows letting in the crisp fall air. Be warned that you might draw the neighbors with that knee-weakening aroma coming from your oven. Just go ahead and plan on needing a few extra plates.

When you pull the pork from the oven and touch it with a fork, the meat literally falls into pieces. Completely tender perfection.

We went to a football game with Stephen's parents this weekend, and of course one must tailgate properly before a football game. There was plenty of ice cold beer, and piled plates of Stephen's pulled pork, slaw, sweet potato wedges, and brownies. Stephen's dad said that the pork melts in your mouth, and I think that is the perfect description. The meat needs no sauce, but if you must, I recommend a smoky molasses style BBQ sauce.

Boston Butt BBQ serves 6
adapted from Alton Brown

one 3 pound Boston Butt (pork shoulder)

Brine
3 ounces Kosher Salt
1/3 cup molasses
2 quarts water

Rub
1 teaspoon ground cumin
1 teaspoon fennel seed
1 teaspoon ground coriander
1 tablespoon chili powder
1 tablespoon smoked or regular paprika

1. In a gallon size Ziploc bag or a large tupperware, combine molasses, salt, and water. If using a Ziploc, place Ziploc in a large bowl to prevent any major messes. Trim the large hunk of fat from the backside of the Butt. Add Butt to brine. Place on the bottom shelf of the fridge and let sit in fridge for 12 hours
2. In a small bowl mix together the spices for the rub. Cut a large piece of aluminum foil big enough to completely wrap the Butt. Set the foil on the bottom of a large baking dish.
3. After the 12 hours, remove Butt from brine. Set Butt on the large piece of aluminum foil, and rub the rub all over the meat. If you have on powder free latex gloves this works better because more of the rub sticks to the meat instead of your hands. Make sure the rub is evenly over the meat
4. Heat oven to 210 degrees F. Wrap the foil around the meat and leave meat in the baking dish. Place in oven at 210 and leave it alone for 7-8 hours. At 7 hours, check the temperature of the meat. Pork should be over 170. The meat will literally fall apart when done.
enjoy!