I'm cooking a Boston Butt and the one i picked up is bone-in but I'll be removing the bone so go ahead and get a boneless if you prefer. I'm cutting the pork in large chunks so it will cook faster , and I'm only doing this because I'll be shredding the meat , otherwise if i was serving a pork roast i would cook it whole and double the cooking time!
7-9 lb. Boston Butt
2 tablespoons of fennel seeds
Salt and Pepper
1 Head of cabbage
2 cups of apple cider vinegar
1/2 cup of ketchup
1 teaspoon of hot sauce(optional)
1/2 cup of sugar
Salt and Pepper
Crushed Red Pepper(optional)
Preheat oven to the highest setting , mine is 550F. Cut the boston butt in large chucks and remove the bone (I save it for stock).
With a Mortar and Pestle crush the fennel seeds.
Rub the powdered fennel,salt and pepper all over the pork. Set in a baking dish and place it in hot oven, Immediately lower the temperature to 325F and cook it for 1 hour and 45 minutes or until soft to the touch . Remove meat from oven and let it come to room temperature . I use my fingers but you can use a fork and a knife , shred the chunks of meat and set aside. I'm freezing in a airtight bag and I'll thaw and add sauce before party. But it's so tasty you will want to eat it right off the oven.
In a small saucepan mix vinegar, sugar, salt, pepper, hot sauce and crushed red pepper and let it come to a simmer. Reduce the liquid by a third. Add half this sauce to the pork.
In a food processor shred the cabbage into small pieces. Add the other half of the sauce to the cabbage, refrigerate mixing it every half hour until the cabbage absorbed all the sauce.
I serve them on sweet dinner rolls , a spoon full of pork topped with a little bit of slaw.