When a Boston butt roast goes into our cart at Cash & Carry, something good is ahead for us at the Macy house. If you’ve ever watched a cooking show that features smoke cooking, you know that the first step toward pulled pork BBQ is the rub.
Mauri tries to be aware of who’s within ear shot when he tells someone he has to go home to rub his butt. Yes, he’s been known to say this in public. Shocking.
Once his butt is rubbed (if he can say it, so can I), he slathers it with mustard of the normal yellow variety and wraps it in Saran. This rests in the fridge overnight.
Mauri’s up early (5:30) the next morning to get the smoker going. I think the neighbors are finally used to seeing plumes of smoke fill our backyard; the knocks on our door have ceased. Throughout the day, Mauri tends his butt (had to say it), spraying it with apple juice.
Mmmm. Coming along nicely.
By suppertime, the roast is ready to “pull,” butt (oops) this time, at the advice of Sam the local BBQ guy, he cut it up. Looks good enough to eat, huh?