“I enjoy watching Emeril Live on Food Network so I checked out his Emeril's Southwest Seasoning and used it on chicken and pork chops. Along came a Boston Butt, so I had to try it. It worked out great on a slow cooked roast.”
READY IN:
8hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 5 -6 lbs boston butt, rinsed and patted dry
  • salt and pepper
  • 14 cup Lea & Perrins Worcestershire Sauce
  • 14 cup emeril's southwest seasoning (recipe on www.foodtv.com)

Directions

  1. Preheat oven to 250 degrees F.
  2. Place roast in deep roasting pan and salt and pepper to taste.
  3. Rub entire roast with worcestershire sauce, then with Emeril's.
  4. Southwest Seasoning.
  5. Cover tightly with foil and bake for 7 to 8 hours.
  6. Bone should pull out easily when done.
  7. Cool pan drippings and skim off fat. Pour drippings into saucepan.
  8. Place on stove on medium heat. Add corn starch mixed with cold water.
  9. Cook until thickened. Makes great gravy.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: