Felix celebrated a birthday on Saturday and to honor the occasion we hosted a dinner party for several of our good friends. Cooking for eight in the past would have required me to run around like a crazy person making last minute preparation even after the guests arrived. The work would continue until dinner was over at which point I would collapse from exhaustion. Over the years, I’ve learned that it’s actually nice to be able to enjoy the party.
I’ve always liked cooking dishes that required last minute preparation. Those meals are fun to make, but that type of menu doesn’t make for a relaxing time for the cook. After much experience, I’ve finally learned that in order to have a fun time I need to serve food that can be prepared ahead of time.
Since we were dining outside, I decided to make it a barbecue and smoke a couple of Boston butt roasts. I put them on the Big Green Egg at 7:00 Saturday morning and the main course was done. I made a few sides ahead of time and there was very little to do when guests arrived. I actually enjoyed the party!
Boston butts should be cooked very slowly for a long time at a low temperature. I smoked the roasts at 275 degrees for about 11 or 12 hours. They can also be cooked in a slow cooker at the low setting for approximately eight hours or in the oven at 275 degrees until the internal temperature reaches 195 degrees.
Today’s post features sliders made with yesterday’s pork. The cool coleslaw made with ranch dressing makes a perfect compliment to the heat of the pork and barbecue sauce. The best thing about making a Boston butt is that leftovers are just as good as the first time around.
1/4 cup minced garlic
1/4 cup minced scallion
1 teaspoon dried thyme
1 teaspoon dried basil
1 jalapeno pepper, seeded and minced
1 tablespoon salt
1 tablespoon black pepper
1 5 pound Boston butt roast
Dizzy Dust (or your favorite dry rub)
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup honey
2 bay leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons black pepper
2 teaspoons liquid smoke
Tabasco sauce to taste
1/2 cup mayonnaise
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced flat leaf parsley
1 tablespoon minced chives
1 tablespoon minced scallion, green part only
1 clove garlic, minced
6 cups shredded cabbage
2 cups shredded red cabbage
2 cups shredded carrot
1/2 Vidalia onions, thinly sliced
Ranch dressing to taste
12 dinner rolls
1. Combine garlic, scallion, thyme, basil, jalapeno pepper, salt, and black pepper.
2. With a paring knife, cut 10 to 12 one inch slits in pork. Insert seasoning into pockets in equal amounts.
3. Season outside of roast with dry rub.
4. Pork can be cooked in a smoker, slow cooker, or the oven. It should be cooked at approximately 275 degrees until the internal temperature registers to 195 degrees. If cooking in a smoker, cooking time will be approximately 10 to 12 hours. If cooking in a slow cooker, cooking time will be approximately 8 hours on low setting.
5. Shred pork with two forks.
Mix all ingredients and refrigerate for 2 hours.
1. Whisk together mayonnaise, buttermilk, sour cream, lemon juice, vinegar, and Worcestershire sauce.
2. Add salt, pepper, parsley, chives, scallion, and garlic. Mix well and refrigerate until needed.
Combine cabbage, red cabbage, carrots, and onion. Add ranch dressing to taste. Mix well and set aside.
1. Slice dinner rolls. Top bottom part of roll with pulled pork.
2. Spoon barbecue sauce over meat.
3. Top meat with coleslaw.
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