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The ingredients needed to prepare Boston butt stuffed with shallots stove top:
- Use 6 1/2 lb of Boston butt.
- Get 1/2 cup of pork butt rub II.
- Take 10 of shallots.
- Get 8 of shallots for the broth.
- Use 3 tsp of Alaea Sea salt.
- Use 1/2 tsp of wasabi paste.
- Prepare 1 cup of water.
- Take 12 cup of water for butt.
- Provide 1/2 cup of water.
- Prepare 1/2 cup of cornstarch.
Instructions to make Boston butt stuffed with shallots stove top:
- in a heavy roaster or big pot add roast cut slits into pork push the 10 shallots into the slits.
- add rub.
- add salt.
- mix 1 cup of water with wasabi paste and let it desolve into the water stirring set aside.
- add six cups of water.
- turn on med high heat.
- as water evaporates add more but no more than twelve cups.
- after 1 hour add wasabi water, cook 3 hours till done.
- take roast ot of pot add corn starch solution o 1/2 cup water 1/2cup cornstarch.
Don't let your Easter meal fall through the crack, buy a butt! Serve on top of pigeon peas and rice. NOTES: In Puerto Rico, the rice that sticks. This slow-cooker barbecued Boston butt cooks unattended in your crock pot. Once cooked, shred the pork and serve it on buns with slaw and sauce.
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