Hotbox Hipster

soooo… i just have to be honest here. i have never met a pig i didn’t like.  i mean let’s be honest. they are adorable to look at when they are little, they are fun to watch when they are MASSIVE… and when my hubby worked part time on a local farm to help pay the bills last winter, the stories of the big pigs were always my faves!  at one point he had to fight one of them off with a broom handle to avoid getting knocked over and trampled in the mud! they can be brutal and mean! but they are so funny and somehow still cute even at 600 pounds!  it was hard to keep a straight face when he told me that story.  when there are farm animals around, the first thing my kiddos run to are the pigs. they love feeding them with baby bottles, and listening to their oinky cute sounds.

however…….  (and i know i’m gonna get flack for this next statement)  i have never met a more tasty animal.  i mean come ON…. bacon?? enough said.   a big succulent slice of ham at Christmas time??? shut the front door.  crispy sausage links dripping in maple syrup alongside your cinnamon french toast??  hold the phone Ma.   sweet italian sausages slow cooked in red sauce all day long and sliced over a bowl of pasta??  That’s Amore.  shall i go on??  crispy yet melt in your mouth pork belly tacos with mole sauce and cilantro??   just yes.   carnivores… you’re feelin’ me?    but the one piggy dish i love preparing most is a slow roasted pork butt with a nice spice rub… dotted with garlic cloves… and served atop a nice sturdy bun with a drizzle of BBQ sauce, a heap of coleslaw and some spicy bread and butter pickle chips.  smack my ass and call me Sally.  this meal is sure to please, and with ease.

so here’s what it looks like before going into the oven.  (get about a 3.5-4 lb pork butt roast- boneless or bone in- either way) whatever looks good to you. try to pick one that has a nice layer of thick fat on the top.

this rub, i just make it up in a small bowl with all flavors i envision imparting good flavor.  it goes something like this.   take your 1/4 tsp spoon, and pull out some garlic powder, some chili powder, some cumin, some dried parsley, some dried mustard, paprika, onion powder (if you have it, i never do), dried thyme and black pepper- you’re lookin to add even amounts of all of these.   a pinch of cayenne, add a whole tsp of salt, and add a whole Tablespoon of brown sugar.  mix it all up in the bowl, and rub that sucker down good on all sides.  i always do this inside my foil- so that it catches all the ‘crumbs’ in the vessel i’m gonna bake it in.  stab it a few times to create little slots for the garlic and jab some peeled cloves in those slots.  hit it with a drizzle of olive oil all over the top.  flip it to FAT layer side up.   so yeah, the Foil… lay out a big sheet, then put another sheet going the other way, etc- unless you have that lovely Heavy duty, extra large foil… in which case you’re golden.  the goal here is to wrap this up so well and tight, so that the juices are trapped in the foil.  ya’ll are crafty.  fold and pinch this foil like it is your job.   place this foil in a pyrex dish, just to catch any juices that will inevitably escape.  see visual below:

i always start this out at 425* for like 25 minutes, and then i turn heat to 270* and let her go for five hours at least. i’ve done six before when i had to leave and didn’t get to do the pre-game 425* part.   still perfect.  never, under any circumstances unwrap this during the cooking.  when it is done, remove from oven and let it sit for ten mins or so.  unwrap, drool, and then let it sit for ten mins more.  perfect time to pluck off the corners and stand around taking pictures and sipping a cold beer if you’re anything like me.   See below for the big reveal:

SHRED THE PORK now in the baking dish you cooked it in… allowing all the juices created to run into the pan as you gingerly remove the foil from around the meat.  use two forks, or however you like to do this. i like some big chunks coupled with small shreds- i feel that makes a good sandwich.  Add BBQ sauce if you have a favorite, honestly it is tasty enough to stand alone on the bun or plate.  i like mine as i described above- with a healthy serving of tater tots or crispy crowns-  and an ice cold craft beer.  Life doesn’t get much better than that folks.   Enjoy!!