This recipe will make your house smell wonderful, and you’ll be salivating for the hours it takes to cook.
Preheat oven to 325. Mix in a food processor :
6 cloves of garlic
2 california dried chilis, bloomed over an open flame, the stem and seeds removed
2 chunks of peeled fresh ginger
1 T smoked paprika
1 T mixed dried green herbs (thyme, sage, rosemary)
2 t salt
1 t pepper
Score the fat on a boston butt roast, and rub the above mixture all over the roast, especially into the fat.
Slice a white onion, thick, and layer the bottom of a cooking vessel with high sides. Put the roast on top, along with any left over rub. In a small bowl, mix equal amounts of ketchup and yellow mustard, along with half that quantity of molasses. Pour the wet mixture over the pork roast. Cover tightly with a lid, or with a layer of parchment under a layer of foil (tomato and aluminum foil don’t mix). Put it in the oven, and cook for 4 to 8 hours, or until the meat is literally falling off the bone. Once you get close, remove the cover 30 minutes before the end, and let the crust brown.
Remove the roast to rest. Shred with a pair of forks, and serve in the cooking liquid with the onions, and perhaps some good cole slaw, on hamburger buns/kaiser rolls.