Ham-style Boston Butt

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 1/2 lbs lamb shoulder (boston butt)
• 1/2 cup kosher salt
• 1/2 cup dark brown sugar
• 12 whole cloves
• kosher salt
• freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 garlic cloves, chopped
• 1/2 cup sweet vermouth

Recipe

• 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 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 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 meanwhile, preheat oven to 350°f roast meat for 30 minutes, then reduce heat to 300°f 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 150°f let rest at least 15 minutes before slicing; serve with pan juices.