GENERAL RUSSEL HONORE'S ROAST PORK
"I grill year-round, in spite of [the] weather," says Lieutenant General Russel Honore. "If my kids come for a long weekend for Thanksgiving, I finish off the high-calorie weekend with my grilled Boston butt." The general, who has a book coming out in May 2009, Survival: How A Culture of Preparedness Can Help Save Your Family During Disaster (Simon & Schuster), sears, smokes, and roasts the pork, which he calls "my Thanksgiving dish" because he not only loves to grill, but he also loves to serve pork during the holidays like his parents did.
Ingredients:
10-pound Boston butt
4 tablespoons salt
4 tablespoons black pepper
4 tablespoons paprika
4 tablespoons garlic powder
4 garlic cloves
4 whole, cayenne peppers
Directions:
1. Preheat oven to 325 degrees F.
2. In a small bowl, mix together salt, pepper, paprika, and garlic powder and work the mixture into the meat. With a sharp knife, make four holes in the roast and plug each hole with a garlic clove and a whole red cayenne pepper.
3. Heat grill (may use charcoal or gas grill) on high. Put roast on grill and sear on each side until butt is browned, but not burned, about 20 minutes per side. Stay with the grill to ensure the roast does not scorch. If using a charcoal grill or smoker, you may add your favorite wood chips to the fire if you like the smoke flavor.
4. Remove roast from grill and put into covered Dutch oven or any roaster covered with aluminum foil. Roast in oven for a half hour, then reduce heat to 280 degrees F and roast for another 2 1/2 hours or about 15 minutes per pound, until the roast registers an internal temperature of 170 degrees.
5. Remove from oven when cooked and let stand for 15 minutes before slicing. You should have a lot of gravy in pan. Skim off grease from pan gravy and serve roast with a plate of white beans and rice or on crusty bread, with pan juices.
Serves 6 to 8.
"I grill year-round, in spite of [the] weather," says Lieutenant General Russel Honore. "If my kids come for a long weekend for Thanksgiving, I finish off the high-calorie weekend with my grilled Boston butt." The general, who has a book coming out in May 2009, Survival: How A Culture of Preparedness Can Help Save Your Family During Disaster (Simon & Schuster), sears, smokes, and roasts the pork, which he calls "my Thanksgiving dish" because he not only loves to grill, but he also loves to serve pork during the holidays like his parents did.
Ingredients:
10-pound Boston butt
4 tablespoons salt
4 tablespoons black pepper
4 tablespoons paprika
4 tablespoons garlic powder
4 garlic cloves
4 whole, cayenne peppers
Directions:
1. Preheat oven to 325 degrees F.
2. In a small bowl, mix together salt, pepper, paprika, and garlic powder and work the mixture into the meat. With a sharp knife, make four holes in the roast and plug each hole with a garlic clove and a whole red cayenne pepper.
3. Heat grill (may use charcoal or gas grill) on high. Put roast on grill and sear on each side until butt is browned, but not burned, about 20 minutes per side. Stay with the grill to ensure the roast does not scorch. If using a charcoal grill or smoker, you may add your favorite wood chips to the fire if you like the smoke flavor.
4. Remove roast from grill and put into covered Dutch oven or any roaster covered with aluminum foil. Roast in oven for a half hour, then reduce heat to 280 degrees F and roast for another 2 1/2 hours or about 15 minutes per pound, until the roast registers an internal temperature of 170 degrees.
5. Remove from oven when cooked and let stand for 15 minutes before slicing. You should have a lot of gravy in pan. Skim off grease from pan gravy and serve roast with a plate of white beans and rice or on crusty bread, with pan juices.
Serves 6 to 8.
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