Pork Butt

Oh, the title possibilities here: "Rubbed Butt"? Or, as my kids term it, having seen this unfortunate label on a piece of meat in the supermarket some years ago, "Butt Whole"? Anyway....last week it was pretty chilly here. We're talking high of 58 from Monday through Thursday sort of chilly. Paula posted about her ribs, and, since I had the "butt whole" out of the freezer, I thought, "Well, why not adapt?" So adapt I did.

RUBBED PORK BUTT

1/2 cup brown sugar
2 tbsp. sea salt
2 tbsp. garlic powder
1 tbsp. paprika
1 tbsp. mustard powder
ground black pepper

Mix all the seasonings together in a bowl. Smash into all sides of the meat. Put it in a roasting pan, let it sit for a while, then put it in the oven at 325 for about 30 minutes per pound (mine took 6 hours - and it was boneless). Ladle the fat off the pan drippings, and add 1/2 cup water. To this, whisk in 1 cup cold water whisked with 2 tbsp. cornstarch; cook until the gravy thickens and turns clear. Serve with "Heart Attack Potatoes":

Wash, slice and boil 4 to 5 pounds red skinned potatoes (leave skin on) until tender. Drain in a colander. In the same pan, melt one stick butter and one stick margarine. Grind in a bunch of black pepper, and add chopped fresh or dried parsley - about 1/4 cup. Stir in the potatoes and serve. "Heart attack goodness on a plate!" according to one of my daughters, hence the name.