|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This succulent pork butt roast makes a delicious meal with potatoes and a side vegetable, or serve it shredded in sandwiches with barbecue sauce.
Pork butt or Boston butt, despite the name, is a cut that comes from the upper part of the shoulder of the pig. Pork shoulder or fresh pork picnic may be used in this recipe as well.
- 4 pounds pork butt (Boston butt, or pork shoulder; boneless)
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon dried leaf thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Gather the ingredients.
Heat the oven to 450 F.
Remove the netting from the pork and trim off some of the fat that might be on the pork.
Combine the spices and herbs and mix well. Rub all over the pork.
Heat a heavy skillet over high heat and sear the roast on all sides.
If using a cast iron or heavy oven-safe skillet, leave the pork in the skillet. Or, transfer the pork to a roasting or baking pan. Cover with foil. Put the roast in the oven, reduce the temperature to 325 F, and roast for 3 hours.
Uncover and continue roasting for another hour, or until the roast is pull-apart tender.
Serve shredded for pulled pork sandwiches with barbecue toppings and sides or serve with tortillas, along with Mexican-style condiments and toppings. You could also serve along with mashed potatoes and a side vegetable.