World's Best Pork Roast

Updated on March 30, 2016

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

Comments, Tips, and Suggestions

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    • profile image

      Lynn 13 days ago

      Please advise spice measurements (eg, teaspoons, tablespoons).

    • profile image

      Jordan 2 months ago

      It woukd have helped if Beef Broth had been on thr ingredients list. As a new chef — I don’t keep it in house!

    • profile image

      Matt fischer 7 months ago

      Do you cook the roast covered or uncovered?

    • profile image 11 months ago

      best way to oven cook a pork roast!

    • profile image

      Tom 12 months ago

      If you want it to fall apart cook to 203f

    • profile image

      Ranji 14 months ago

      I'm not sure what you mean by "small container" of the spices. It sounds delicious!

    • profile image

      Roxy 14 months ago

      What would you consider small container of spices?

    • profile image

      Marjorie Holdte 15 months ago

      We made this pork butt recipe today, served it with mashed potatoes , haricots verts and gravy. It was delicious, thank you for sharing, we will be making this recipe often.

    • profile image

      georg schulz 16 months ago

      i have a question, what is a "small container?

    • oceansnsunsets profile image

      Paula 3 years ago from The Midwest, USA

      This sounds like it would be wonderful! Simple ingredients and herbs and spices, it sounds great. With fall coming, it sounds even better. Thanks for sharing, I hope to try it sometimes.

    • crazyhorsesghost profile image

      Thomas Byers 3 years ago from East Coast , United States

      It turns out wonderful in the slow cooker. Can of beef broth goes in with the roast. Sorry. I will correct that. Thanks for pointing it out. I appreciate helpful comments.

    • profile image

      Kitchen Monkey 3 years ago

      Can this be cooked in a slow cooker ? Not sure where another can of beef broth comes in, not mentioned in ingredients list. Looking forward on your reply.

    • profile image

      Jessica 4 years ago

      This is in my oven right now! It smells delicious! Thank you! I didn't feel like making pulled pork and I'm so happy I found this recipe. I'm looking forward to tasting the results!

    • Kathleen Borresen profile image

      Kathleen Borresen 5 years ago from Katy, Texas

      Oops, forgot that I also added about a cup of Pinot Grigio in the gravy.

    • Kathleen Borresen profile image

      Kathleen Borresen 5 years ago from Katy, Texas

      There was a sale of Pork Butt (shoulder roast) which I'd never cooked before. It was huge, 18 lbs. I cut the roast into 3 pieces, searched Bing and your recipe was first; so I gave it a try. My family loved it. I may have used too much Kosher salt as the gravy turned out a little salty but very delicious & rich (watered it down and added some cream to counter-act). Since I have rosemary in my garden, I used fresh, chopped rosemary instead of ground. The crust turned out heavenly. Looking forward to those 2 roasts in the freezer. Thanks for sharing your recipes and inspiring me to join.

    • profile image

      Melody 5 years ago

      I came across this and decided to try it.... I can't stop eating the met, it's soooo good!!!

    • profile image

      Cooking Mom 5 years ago

      This pork roast was the first ever to be incredibly moist. I really had my doubts going into it but my husband absolutely loved it. My daughter who normally will pass on pork roast had two helpings. I followed the directions exactly and it is a SLOW process but so worth with wait. Also I tried this with other pork cuts and it will NOT work it MUST be Boston butt marbled.

      Thank you for sharing this recipe!

    • profile image

      Hedi 5 years ago

      I tried this tonight and it was delicious! Mine did reach temperature sooner but will make again :o)

    • profile image

      ccoff 5 years ago

      What is considered a "small container" of olive oil? How maney ounces? Same for spices

      Sounds wonderful though

    • profile image

      jecintra 6 years ago

      I made this recipe for Christmas dinner at a friend's. It was very moist & tender. That same friend has asked me to cook her another one.

    • profile image

      Jeannine 6 years ago

      Can you use Chicken Broth? This is all I have!

    • profile image

      stickybuns 6 years ago

      Can this fabulous sounding recipe be adapted to a crockpot?

    • PopcornGirl12 profile image

      PopcornGirl12 6 years ago from Hobe Sound, FL

      Ok, I made the roast. It was delicious! So tender! And it cooked in 4 hours. I had a 5 lb. roast. Thanks for the great recipe!

    • PopcornGirl12 profile image

      PopcornGirl12 6 years ago from Hobe Sound, FL

      Great recipe! I am going to try this tonight! The roast is in the oven! Such a simple recipe! I will let you know how it comes out!

    • crazyhorsesghost profile image

      Thomas Byers 6 years ago from East Coast , United States

      In almost any grocery store in the spice section.

    • profile image

      royal 6 years ago

      where do I find small containers olive oil, sea salt, rosemary etc.?

    • crazyhorsesghost profile image

      Thomas Byers 8 years ago from East Coast , United States

      You do not need to cover unless it starts to burn on the edges.

    • profile image

      Judy Smith 8 years ago

      I am going to cook pork roast for about 45-50 people at a church supper. Do you need to cover the roast? Will it brown to quick, cooking it so long? It sounds so good I want to try it.

    • crazyhorsesghost profile image

      Thomas Byers 8 years ago from East Coast , United States

      You would want to ask for a bone in pork roast.

    • Tigermadstanley profile image

      Amanda Davey 8 years ago from Canterbury, Kent, UK

      Sounds delicious but can I sound extremely ignorant and ask what is a Boston Butt pork roast and what would I buy here in the UK?

      My eldest son isn't keen on pork but I think he would just love this recipe.

      Thanks from a new fan.

    • crazyhorsesghost profile image

      Thomas Byers 8 years ago from East Coast , United States

      Your very welcome. Try it and let me know how it works for you. I think it is the most delicious pork roast you will ever eat.

    • Lucey Knight profile image

      Lucey Knight 8 years ago from North Richland Hills, Texas

      Wow, that sounds delicious. I am going to have to try it. Thanks for sharing this recipe.