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

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.

Preheat oven to 225*.

Coat one 2-1/2 to 3 lb. rack of baby back ribs evenly with thin layer of olive oil. Sprinkle meat with a quick dry rub mixture of salt, pepper, garlic powder, oregano and brown sugar - all to taste. Distribute rub evenly over both sides. Seal ribs completely in foil.

Place in a large casserole and bake at 225* for at least 3 hours (longer is OK.)

One 6-8 lb Boston Butt pork roast (or pork shoulder)
Olive oil
1-2 tbsps. Quick dry rub (see rub recipe below)
1 cup apple cider vinegar
Outta the Park BBQ Sauce (to taste)

Pre-heat large crock pot to High setting. Coat roast with olive oil, and distribute one tablespoon of quick dry rub across all sides of meat. Place in crock pot, and pour vinegar over roast. Cover and cook for at least four hours.