Ham-Style Boston Butt

Step 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.

Step 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.

Step 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.

Step 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.