New Year's Day -- Roast Pork and BBQ Sauce

Our family's traditional New Year's Day dinner was Outta The Park this year, as we slow-roasted a 6 lb. Boston Butt and served it with a generous pour-over of our sauce.

The following recipe fed 8 adults (and 8 grandchildren!), along with traditional side dishes of black-eyed peas, turnips, collard greens and mac and cheese. Don't wait till 2011 to try this one!

6lb. Boston Butt Roast (boneless), rolled and tied with butcher's twine
8 sprigs rosemary
4 tbsps. olive oil
1 head of garlic, cloves peeled and left whole
1 1/2 cups apple cider vinegar

Jim's Easy BBQ Pork Chops

1 "family pack" bone-in pork chops (about 2-2.5 lbs.)
6 ozs Outta The Park BBQ Sauce, plus extra

Place chops in large zip lock bag and fill with 1/2 bottle OTP. Let marinate for as long as desired (at least 1-2 hrs).

Pre-heat grill to 350. Depending on thickness of chops, cook 5-7 minutes per side. Look for carmelized edges and nice grill marks on the meat - total cooking time, 10-15 minutes.

Outta The Park Grilled Baby Back & St. Louis Ribs

Outta The Park Pulled Pork

One 6-8 lb Boston Butt pork roast (or pork shoulder)
Olive oil
1-2 tbsps. Easy Dry Rub (see rub recipe below)
1-2 cups apple cider vinegar
Outta The Park BBQ Sauce (to taste)