Bourbon Glazed Boston Butt

To celebrate the New Year, we decided to cook a Boston butt pork roast in the NuWave Pro Plus oven. This is a handy piece of kitchen equipment; it cooks faster than the oven and doesn’t heat up the whole kitchen (although, with this cold wave being experienced in NE Florida, would that be a bad thing?).

I had leftover bourbon from making Mini Bourbon Fruitcakes, so I decided to make a glaze using some of it. It was perfectly cooked, crispy on the outside, juicy, and fork-tender. I served this with steamed cabbage, freshly harvested from my garden. Next time around, I’ll add a photo.

Bourbon Glazed Boston Butt
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

To celebrate the New Year, we decided to cook a Boston butt pork roast in the NuWave Pro Plus oven...I had leftover bourbon from making Mini Bourbon Fruitcakes, so I decided to make a glaze using some of it.  

Course: Main Course
Cuisine: American
Servings: 4 people
Author: WW
Ingredients
Ingredients
  • 4 lb. Boston Butt roast
Glaze
  • 1/8 cup spicy brown mustard
  • 1/4 cup brown sugar light or dark
  • 1/4 cup bourbon
  • 2 tbsp. olive oil extra virgin
Instructions
Instructions
  1. In a small bowl, add all glaze ingredients and whisk until blended
  2. Place roast fat side up on 1" rack in NuWave oven

  3. Spoon glaze over top and sides of roast

  4. Place dome over roast and place oven head on dome, twisting to lock

  5. Plug in oven and set Temp to 350 ºF and Time to 2:00 (2 hours); press Start

  6. After 1 hour, turn roast over and cook for another hour; roast should be browned and sizzling
  7. Remove dome/oven head to dome rest, and let roast rest for 10-15 minutes before removing to carving plate

  8. Slice, or shred if using for pulled pork

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