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
- Heat the oven to 450 degrees F.
- Remove the netting from 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.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||10 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||0 g|