World's Best Pork Roast
Boston Butt Pork Roast Recipe
Quite often over the years I've walked through the grocery store and saw Boston butt pork roasts on sale at really low prices but I never really knew what to do with it except make BBQ pork.
And while I do make wonderful BBQ pork, I wanted something different. So through trial and error (yes error), I came up with a delicious recipe that will have you drooling and wanting more.
- 5-7 lb Boston Butt, excess fat trimmed (but leave enough for flavoring)
- 1 small container olive oil
- 1 small container sea salt (look for it as it is important for the taste)
- 1 small container ground rosemary
- 1 small container garlic powder
Equipment and Other Instructions
- Preheat your oven to 300 degrees. Yes, 300 degrees but no more. You want to cook your roast slow until it is falling apart. A 5 - 7 pound roast will take about 6 hours in a 300 degree oven to reach 160 degrees internal temperature.
- To cook your roast, you will want a baking pan with a rack in the bottom that holds it up off the bottom of the pan. I like this so I can use the drippings for making the gravy.
- You should use an instant read thermometer and insert it into the thickest part of the pork roast to be sure you get a real true reading on the thermometer.
- Once you have trimmed away any excess fat, wash your roast well under cold running water. I leave just a little fat on the pork roast. Your butcher may be able to trim it for you.
- Rub the trimmed roast all over with olive oil.
- Then, rub it down with sea salt, ground rosemary, and garlic powder. I like to cut small deep slits in my roast and insert the spices down into it so that the spices flavor the roast way down deep and give it a wonderful delicious flavor.
- Place your roast on the rack in the pan. Pour one can of beef broth into it. As your roast cooks, juices will drip down and you do not want the bottom of the pan to get dry.
- If necessary, add another can of beef broth during the cooking process as you want the liquid from the pan to make gravy.
- Roast for about 6 hours, or until your thermometer reads 160 degrees when inserted into the thickest part of the roast. Don't overcook your pork roast!
Once your roast is done, you can take a package of dry brown gravy mix and the drippings from the pan and make a delicious gravy. Follow the directions on the mix.
I sometimes like to cook whole new potatoes and baby carrots in the pan with the pork roast. You can cook them separately if you want to and add them to the roast when it is done.
Add BBQ sauce to the leftover pork to make barbecued pulled pork. It will be really delicious this way. Serve it on buns with slaw for a delicious tasty treat.
I think once you have made this delicious recipe, you will agree that it is one of the best things you have ever tasted in your life.
Please post a comment below or leave any tips or suggestions if you have them.
© 2009 Thomas Byers