re: Share your favorite ways to cook Boston Butt

Chef Chiqui's Pulled Pork

1 large Pork Butt, plugged with large slivers of fresh garlic. Place, skin side up in a large, deep roasting pan.

Season generously with Lemon-Pepper, Granulated Garlic, Tony's Seasoning, and 2 tablespoons of liquid hickory smoke.

Drizzle evenly with 1/2 of a small squeeze bottle of French's yellow mustard, 1 1/2 cups of brown sugar, 1 large yellow onion, thinly sliced and separated into rings and two large fresh bay leaves. (In that order)

Roast in a 425* oven for 1 hour; reduce heat to 225* and roast uncovered for about 4-5 hours until the bone can easily be removed. Allow to cool long enough to remove all the large portions of fat and gristle and the bay leaves. Remove from the pan and shred with 2 forks to easily fit on hamburger buns

Reheat by returning the shredded meat back into pan drippings in a large pot over medium heat. I always try to remove as much of the melted fat as I can but you need some of it to keep the meat nice and moist.

Serve on good buns and top with BBQ sauce and definitely some coleslaw.