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Boston Butt Pork Roast

[ 5 ] October 5, 2010 |

Boston Butt Pork Roast

A Boston Butt Pork Roast is a new favorite recipe at Cajun Cooking TV.  We’ve mastered making pork roasts or beef roasts in the oven like my mom and my Maw Maw used to make.  The secret:  low oven temp + long number of hours = tasty tender meat.  A Boston Butt Pork Roast can be used for a variety of different meals:  oven roasted, slow cooked in a crock pot, smoked on a grill, and BBQ pulled pork. 

For this Boston Butt pork roast recipe, we made a dry rub of several seasoning ingredients and applied to all sides of the roast. 

Dry rub contains: Chili Powder, Garlic Powder, Onion Powder, Salt, Ground Bay Leaves, Dry Mustard, Cayenne Pepper or Tony’s Creole Seasoning, and sugar (we used raw cane sugar).  Please see our separate video for Dry Rub Recipe. 

For the Oven Roasted Pork Roast we suggest to thicken the liquid made in the pan with 2 tablespoons flour and 2 tablespoons softened butter to make a hearty gravy.  Pour over rice or try our Mashed Potatoes recipe.  (I make the best mashed potatoes, if I do say so myself.) 

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.  (You’ll notice that we use Cajun Seasonings in just about everything.) 

Prep:  30 minutes
Cooking Time: 4-5 hours total
Serves: 6 servings

Boston Butt Pork Roast Ingredients

5 pound Boston Butt Pork Roast
1/2 cup Dry Rub (see above)
1-2 cups Water or Stock
4 tablespoons Canola oil or Olive oil
2 tablespoons flour
2 tablespoons softened butter

Boston Butt Pork Roast Cooking Essentials

=> Roasting Pan with cover if possible
or a disposable Aluminum pan and heavy
duty aluminum foil.

=> Meat Thermometer

For this Oven Roasted Boston Butt Pork Roast recipe, begin by placing the olive oil on bottom of a roasting pan or aluminum pan.  We lined the pan with heavy duty aluminum foil for easy clean-up. 

 Preheat the oven to 350 degrees F. 

Place the Roast on a platter and season well on all sides with the dry seasoning mixture. 

Place the roast in the oiled pan with the fat side down.

Bake uncovered for 1 hour.  Meat will brown. 

Then, remove from oven and add 1-2 cups water or pork stock (about 1 inch). 

Lower oven temperature to 300 F.  Cover tightly with roasting pan cover or heavy duty foil. 

Bake for 3-4 more hours.

Remove from over and carefully open the foil.  Check the temperature with a meat thermometer.  Insert the thermometer into the middle of the Boston Butt Pork Roast.  The temperature should be a least 160 degrees F. 

To serve, pull meat apart with a serving fork. 

 For a thick gravy, mix 2 tablespoons flour and 2 tablespoons softened butter in a small bowl.  Add to the hot meat juices and stir well until melted and well blended. 

Serve meat with gravy poured over it and rice or mashed potatoes.  We had baked potatoes on this particular night. 

Options: add sliced sweet onions, whole garlic pods, baby carrots and chopped celery to the pan.  Tasty stuff in a thicken gravy.

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Category: Meat

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Comments (5)

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  1. Joellen says:

    thanks for this! :D my fiance loved it when it was done!

  2. zack says:

    First time cooking a roast and my wife loved it thank u guys

  3. suzanne says:

    i had no idea how to cook this roast . thank you so much! Tender and delicious . I can’t wait to try more of your recipes.

  4. JT says:

    I have cooked roast before but none came out as good as the one i cooked using your recipe. I cooked it the night before Thanksgiving due to the many hours it would need, boy was that a mistake in a “good way”. My family and I nibbled on it the minute we could, and proceeded to eat half the roast that night. The next day for Thanksgiving dinner we were so disappointed that we didnt have another one to eat.. but other than that I really loved the recipe.. Thanks

  5. Jessica says:

    Wow! This is the best pork roast I have ever made! It is also my first roast cooked in an oven vs. a crockpot, and it came out way more flavorful and tender. Thank you for the recipe! My intention was to make BBQ pulled pork, but it doesn’t even need the BBQ sauce! AWESOME!! Thank you again!

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