Ham-Style Boston Butt

1. 1

   Bring meat to room temperature and blot dry. Tie into a neat, compact shape with butcher's twine. Place into a lidded vessel big enough for it and the brine.

2. 2

   Combine salt, sugar and cloves; add just enough hot tap water to dissolve the solids. Pour over roast, then add cold water until covered. Refrigerate 8-24 hours. Before cooking, remove meat from brine, rinse well and blot dry. Season well with salt and pepper, and place in a roasting rack fat side up.

3. 3

   Slowly melt the butter in a small saucepan. Add the garlic and cook until fragrant but not colored, about 2 minutes. Pour garlic butter over roast and let stand at room temperature for 1 hour.

4. 4

   Meanwhile, preheat oven to 350u00b0F Roast meat for 30 minutes, then reduce heat to 300u00b0F Baste with vermouth every 20 minutes or so. Meat will need about 20 minutes per pound at 300F, about 1 additional hour, or until it reaches an internal temperature of 150u00b0F Let rest at least 15 minutes before slicing; serve with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.