Pork Butt Roast Recipe
From the time I was a child, Sunday dinners have always been special to me. It's a time when families can get together, visit, and enjoy a meal together.
For the following recipe, I used two roasts (about two pounds each) only because they were small and on sale for a good price.
Some people avoid the butt section as it can be quite fatty. Personally, I find that the fat adds so much to the flavor of the meat.
Along with the roasted carrots and potatoes, I served boiled beets and a garden salad.
- 1 to 2 pork butt roasts
- 6 carrots, sliced in half lengthwise
- 8 medium potatoes, cut in half
- 1 tablespoon olive oil
- 4 cloves garlic, slivered
- 4 sprigs fresh rosemary
- sea salt, to taste
- fresh ground pepper, to taste
- 1 cup water
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and slice the carrots in half as they are going to act as a rack for the pork to sit on. Place them on the bottom of your roasting pan.
- Make small slits in the roast and insert the garlic slivers.
- Place the potatoes in a bowl and toss with the olive oil.
- Place the roast on top of the carrots. Add the potatoes around the roast (see photo).
- Sprinkle salt and pepper to the roast, and add rosemary sprigs on top. Add water to the pan and place in the oven.
- Cook for approximately 2 hours depending on the size of your roast (or roasts), making sure that the internal temperature reaches 145 to 150 degrees Fahrenheit.
- After 1 hour, carefully flip the potatoes over.
- When cooked, remove the roasting pan from the oven and let sit about 5 minutes before transferring to a plate to be sliced. Remove carrots and potatoes. Serve and enjoy!
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© 2019 Susan Zutautas