Boston Butt Roast is a tender and flavorful cut of pork that becomes incredibly juicy when slow-cooked. This cut, which is actually from the shoulder of the pig, is perfect for roasting, braising, or slow-cooking, and can be served as a main dish for a family meal or special gathering.
Here’s a simple and delicious recipe for roasting a Boston Butt:
Ingredients:
- 1 (4-6 lb) Boston Butt roast (bone-in or boneless)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon salt (or to taste)
- 1 tablespoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 cup chicken or vegetable broth
- 1/4 cup apple cider vinegar (optional for added tang)
- Fresh herbs (rosemary or thyme sprigs, optional for garnish)
Instructions:
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Preheat the Oven:
- Preheat your oven to 300°F (150°C). This low and slow cooking method will result in a tender, juicy roast.
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Prepare the Boston Butt:
- Pat the pork roast dry with paper towels. This will help the seasoning stick better.
- Rub the entire roast with olive oil to coat evenly.
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Season the Roast:
- In a small bowl, combine the minced garlic, chopped onion, smoked paprika, brown sugar, salt, black pepper, thyme, rosemary, and cayenne (if using). Mix well to combine.
- Rub this seasoning mixture all over the Boston Butt roast, making sure to cover it evenly. If you have time, let the roast sit for 15-30 minutes to absorb the flavors.
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Roast the Pork:
- Place the roast on a rack in a roasting pan (or directly in a large oven-safe dish) fat side up. This helps the fat to render as the pork cooks and adds flavor to the meat.
- Pour the chicken or vegetable broth into the bottom of the roasting pan. This will create steam and moisture, helping to keep the pork tender as it cooks.
- If you like, drizzle the roast with apple cider vinegar for a bit of tangy flavor.
- Cover the roast loosely with aluminum foil.
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Slow Roast:
- Roast the pork in the preheated oven for 4-6 hours, depending on the size of the roast. A 4-pound roast may take around 4 hours, while a 6-pound roast could take closer to 6 hours. You want the pork to be fork-tender and easily pull apart. You can check the internal temperature—when it reaches around 190°F (88°C), it’s ready for shredding.
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Rest the Meat:
- Once the roast is done, remove it from the oven and let it rest for about 15 minutes before slicing or shredding. This allows the juices to redistribute throughout the meat.
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Serve:
- After resting, slice the roast or shred the pork using two forks. Serve with the juices from the pan, and garnish with fresh herbs if desired.
- This Boston Butt roast is great served on its own, or you can pair it with mashed potatoes, roasted vegetables, or even on a bun for sandwiches.
Tips:
- Shredded Pork Option: If you prefer shredded pork, once the roast is cooked, use two forks to pull the meat apart. The slow cooking method makes it easy to shred. Serve with barbecue sauce for pulled pork sandwiches!
- Leftovers: Leftover Boston Butt is perfect for tacos, wraps, or even as a topping for salads or baked potatoes.
Enjoy your Boston Butt Roast—a tender, flavorful, and comforting meal the whole family will love!