Table Top Roasted Pork Butt Roast Recipes

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OVEN-ROASTED PORK BUTT WITH ROSEMARY, GARLIC, AND BLACK PEPPER



Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper image

Editor's Note: For a flavorful and satisfying pork roast recipe, look no further than Oven-Roasted Pork Butt with Rosemary, Garlic, and Black Pepper. To make this recipe, pork shoulder is coated in a homemade rub made from smashed garlic, salt, olive oil, rosemary, mustard, and black pepper. Once the roast has been slathered with the rub, it is refrigerated so that the meat can absorb all of the delicious flavors. The pork is then roasted until the meat is tender and juicy. Slice up this oven-roasted pork and serve it alongside your favorite potato and vegetable sides for an amazing meal. Although it takes several hours to cook this pork butt roast, don't let the cook time dissuade you from trying this recipe. You can tackle your to-do list of chores (or just relax with a book) while waiting for dinner.

Provided by Melissa Clark

Categories     Pork

Number Of Ingredients 7

1 (5- to 7-pound) boneless pork shoulder
4 garlic cloves, minced
4 teaspoon kosher salt
1/4 cup extra virgin olive oil
2 tablespoon finely chopped fresh rosemary
1 1/2 tablespoon Dijon mustard
1 tablespoon freshly ground black pepper

Steps:

  • Carefully cut away the skin from the pork shoulder, leaving a 1/8-inch layer of fat.
  • Using a mortar and pestle or the flat side of a knife, mash together the garlic and salt to form a paste. Stir in the olive oil, rosemary, mustard, and black pepper. Rub the mixture all over the pork and transfer to a large roasting pan. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 325 degrees F and let the pork come to room temperature. Place the pork on a roasting rack fitted inside a roasting pan, skin side up. Roast, uncovered, until the meat is fork-tender (and reaches 180 degrees F on a meat thermometer), 3 to 4 hours. Let rest at least 10 minutes before slicing and serving.

FALL-APART-TENDER SLOW-ROAST PORK BUTT



Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
  • Place the roast in a greased casserole dish with a lid.
  • Sprinkle the roast on all sides with Worcestershire sauce.
  • Let sit at room temperature for 1-1/2 hours.
  • After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
  • Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
  • Pour the apple juice into the bottom of the casserole.
  • Cover tightly.
  • Preheat oven to 425 degrees F for 15 minutes.
  • Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
  • Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
  • Stir the salt and black pepper into the juice (do not omit the salt!).
  • Slice meat as desired.

FALL-APART ROASTED PORK SHOULDER WITH ROSEMARY, MUSTARD AND GARLIC



Fall-Apart Roasted Pork Shoulder with Rosemary, Mustard and Garlic image

A super tender slow cooked marinated pork shoulder or butt roast recipe that is amazing on its own, and also can be used in so many ways. One of my go-to dishes for casual crowd entertaining.

Provided by Katie Workman

Categories     Main Course

Time 8h20m

Number Of Ingredients 8

2 tablespoons chopped garlic
3 anchovies, (rinsed)
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
¼ cup olive oil
2 tablespoons coarse Dijon mustard
1 6-pound boneless pork shoulder (trimmed of excess fat and tied)

Steps:

  • In a small food processor combine the garlic, anchovies, rosemary, salt and pepper. Add the olive oil and process until it forms a paste, scraping down the sides. Remove the blade and use a fork or spoon to stir in the mustard. Rub the paste all over the pork shoulder, loosely cover it with plastic wrap, and refrigerate from 2 to 24 hours.
  • Preheat the oven to 450°F and bring the pork to room temperature while the oven heats. Place the pork in a shallow roasting pan and roast, uncovered, for 30 minutes, until the top starts to brown a bit. Turn the heat down to 250°F and continue to cook, uncovered, for 6 to 8 hours until the middle of the roast registers 180°F. on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout. If there are juices in the pan (and I have found that sometimes there are and sometimes none) pour off the juices from the pan into a heatproof container, like a Pyrex measuring cup. Place this in the fridge, where the fat will rise to the top, while the meat rests.
  • When the meat is cooked, if you think that the outside of the roast could use a bit more crust/brownness, turn the heat back up to 450°F and let it cook for another 15 to 20 minutes, to give the outside a bit more of a crunchy texture.
  • Remove from the oven and let sit for about 20 minutes. Spoon the fat off the reserved juices in the fridge and pour the cooking juices into a serving pitcher or bowl (warm it a bit in the microwave or in a small pot if you like). Slice the pork as thinly or thickly as you like, knowing the meat will fall apart at least slightly. Sprinkle the sliced meat with a bit of salt before serving, and pass the pan juices on the side to drizzle over.

Nutrition Facts : Calories 333.64 kcal, Carbohydrate 0.75 g, Protein 51.55 g, Fat 12.39 g, SaturatedFat 3.09 g, Cholesterol 136.68 mg, Sodium 539.9 mg, Fiber 0.2 g, Sugar 0.04 g, ServingSize 1 serving

PORK BUTT ROAST WITH VEGETABLES



Pork Butt Roast with Vegetables image

Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try.

Provided by Kat

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h20m

Yield 8

Number Of Ingredients 7

salt and pepper to taste
garlic powder to taste
6 pounds pork butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  • Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 46 g, Cholesterol 123.5 mg, Fat 20.9 g, Fiber 6.8 g, Protein 43.5 g, SaturatedFat 7.1 g, Sodium 277.2 mg, Sugar 8.5 g

TABLE TOP ROASTED PORK BUTT ROAST



TABLE TOP ROASTED PORK BUTT ROAST image

This is a great way to cook 4 a crowd without heating up the house for an extended period of time, or to allow you to free up your oven to cook other things, especially during the holidays. I made 2 of these roasts & gave one to my neighbor & her family. The key to this wonderfully tasting tender roast is to cook low & slow for...

Provided by Rose Mary Mogan

Categories     Roasts

Time 18h

Number Of Ingredients 15

SPICE BLEND FOR MEATS( BEEF/PORK 0R CHICKEN)
1/4 c granulated garlic (good quality)
3 Tbsp smoked paprika
3 Tbsp steak seasoning
2 Tbsp granulated onion spice
2 Tbsp ground cumin, heaping full
1 Tbsp red pepper flakes
CITRUS FRUIT& OTHER INGREDIENTS FOR THE ROAST
2 medium navel oranges, sliced
3 large onions, sliced
25 clove garlic
3 medium bay leaves
2 medium each limes &lemons, sliced
32 oz beef broth or chicken broth
8-9 lb pork shoulder roast (bone in)

Steps:

  • 1. Wash the roast & pat dry with paper towels. PLEASE NOTE THAT YOU CAN COOK THIS ROAST IN THE OVEN OR EVEN ON THE GRILL IF DESIRED.
  • 2. Then using a sharp knife, make deep gashes into the roast on the fat side, this allows the spices to penetrate the roast. Stuff slivers of garlic cloves into the roast for added flavor if desired. The fat prevents the roast from drying out during it's long cooking time in the oven.
  • 3. Combine the spices and season the roast liberally on all sides.MAY NOT USE ALL OF THE SPICES. Store roast in a 2 gallon reclosable bag & refrigerate overnight. Marinate overnight if possible. Or at least an hour or two to allow spices to penetrate the meat. Bring roast to room temperature on the counter top before placing in roaster. This helps to start cooking at an even temperature.
  • 4. Preheat roaster oven to 350 degrees. Or follow directions for your roaster oven. Slice fruits and onions into thick slices.
  • 5. Using a meat rack add a variety of the slices of fruit, onion and garlic cloves on the bottom of the rack. Then top with the seasoned roast BE SURE THE FAT SIDE IS ON TOP(UP).THIS WAY THE FAT PENETRATES THE MEAT AS IT COOKS. Add the remaining fruit slices, throw in the bay leaves, and pour in the beef or chicken broth along the perimeter of the roaster. Cover the roast with a lid and continue to cook until meat is fork tender, and bone can be pulled away from the meat with your fingers.
  • 6. NOTE COOKING TIME VARIES, DEPENDING ON THE SIZE OF THE ROAST. i COOKED 2 AT ONE TIME FOR A TOTAL OF JUST OVER 20 POUNDS, AND REQUIRED A TOTAL COOKING TIME OF 9 HOURS & 40 MINUTES.
  • 7. Once roast is fully cooked, allow to cool, remove the bone. I was able to remove the bone by pulling it from the roast, with very little resistance after the 9 hours and 40 minutes cooking time.
  • 8. Now shred with 2 forks, or slice with an electric knife. I chose to slice with an electric knife. I gave one of the roasts to my neighbor and her family.
  • 9. Serve roast on Hamburger Buns with your favorite sauce, or favorite chili sauce with added accompainments as desired.

OVEN SLOW ROASTED PORK BUTT



Oven Slow Roasted Pork Butt image

New Year's Day here in the south means PORK! And it needs to be truely melt in your mouth pork! It was nasty outside so we didn't want to try using a smoker, but wanted smoky delicious pork. Don't be afraid of the amount of smoky paprika in the rub! It really works! I had the roast in the refrigerator about 16 hours before...

Provided by Diana Perry

Categories     Pork

Time 9h10m

Number Of Ingredients 10

10-12 lb pork butt/shoulder
2-1/2 Tbsp sea salt''
3 Tbsp garlic powder
5 Tbsp dark brown sugar
2 Tbsp ground mustard
3/4 c smoked paprika
1 Tbsp mrs. dash onion & herb seasoning
1 large onion, thickly sliced
2-3 large stalks celery
18 oz your favorite barbecue sauce

Steps:

  • 1. Combine all your spices, set aside. Trim excess fat from the pork leaving a nice layer on the top of the roast for self basting while in the oven.
  • 2. Rub your spice blend all over the roast; cover with saran wrap and refrigerate overnight, or at least 12 hours.
  • 3. Slice onion into thick slices and put in the bottom of your pan, along with stalks (including leaves) of celery.
  • 4. Place in preheated 325 degree oven and cover roaster with lid, or with aluminum foil.
  • 5. Roast for 8 to 9 hours. Check for doneness with meat thermometer. When pork reached 200 degrees I basted with barbecue sauce and returned to oven without lid for about 30 more minutes (or until you have a nice browned finish on the roast.)
  • 6. You can serve slices at this point, or shred the pork to get pulled pork. Add sauce of your choice and enjoy in slices or on buns.

PORK BUTT ROAST/BOSTON BUTT ROAST WITH MUSHROOM GRAVY



Pork Butt Roast/Boston Butt Roast with Mushroom Gravy image

How to cook a pork butt roast, also known as a Boston butt roast, in your crock pot with a delicious mushroom gravy to enjoy as well.

Provided by Karlynn Johnston

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

3-4 pounds pork butt roast (also known as a Boston butt roast)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons sea salt flakes
1 teaspoon pepper
3-4 cups white or cremini mushrooms (sliced)
1 large white onion (peeled and cut into quarters)
1 1/2 cups chicken broth
2 bay leaves

Steps:

  • Pat the pork butt roast dry with paper towels. Place in the bottom of your slow cooker.
  • Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
  • Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the slow cooker.
  • Place the lid on top and cook the roast on low for 7-8 hours.
  • To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
  • Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
  • Slice the roast and serve with the gravy on top.

Nutrition Facts : Calories 323 kcal, Carbohydrate 4 g, Protein 52 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 142 mg, Sodium 1104 mg, Sugar 1 g, ServingSize 1 serving

HOW TO ROAST PORK PERFECTLY



How to Roast Pork Perfectly image

This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time! If you have a pork loin instead, get instructions for cooking it over here. Listen to me explain briefly about how to make this amazingly perfect Roast Pork Recipe, with some great tips along the way, by clicking the play button below: [sc name="roastporkperfectlyrotd"][/sc] If you enjoyed listening to me explain how to roast pork, subscribe to my daily 3-5 minute podcast, RECIPE OF THE DAY, by clicking here :-)

Provided by Christine Pittman

Categories     Entrée

Time 3h30m

Number Of Ingredients 5

a boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
1 and 1/2 tsp. black pepper
1 and 1/2 tsp. garlic powder
1 tsp. salt
low or no-sodium chicken broth

Steps:

  • Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
  • If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it's a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it's brown and very crispy. Check it often. Blot it on kitchen towel. Break it into pieces and offer it as nibbles to anyone who is lured into your kitchen by the roasting pork smells.
  • Meanwhile, mix the pepper, garlic powder, and salt in a small bowl and then sprinkle liberally all over the roast.
  • Put the roast in a large roasting pan, fat-side-up. You do not need to use a rack in the pan.
  • Add about half an inch of low or no-sodium chicken broth to the bottom of the pan. Put it into the oven, uncovered.
  • Cook for 40 minutes per pound or until an instant read thermometer reaches 180F. This may seem high for pork but your goal is really tender, slow-cooked pork, almost like the texture of pulled pork.
  • If at any point most of the broth has evaporated, add more. Add enough to cover any brownings on the side of the pan from where the previous broth evaporated away. This will dissolve those brownings and flavor your gravy.
  • Take the roast out of the oven. Transfer it to a plate so that you can get at the roasting pan and make your gravy. Let the roast rest for 30-40 minutes. This is important because this is the only time the roast will rest. The roast does not need to be covered during resting time. Use this time to make your gravy. (Here's how to make gravy using the flavorful broth from the bottom of the roasting pan) and to finish off your other side dishes and set the table.
  • Preheat the oven to 475F.
  • Once the roast has rested, and the oven has preheated, and once you have everything else for your dinner just about ready, put the roast into a clean roasting pan or onto a baking sheet, uncovered, and put it into the hot oven for 13-17 minutes. You want the outside to get nice and brown.
  • When it's really nice and browned, take the roast out of the oven and immediately carve it* and serve it. Do not let it rest now since it has already rested.

Nutrition Facts : ServingSize 2/3 lb uncooked roast, Calories 379 calories, Sugar 0.1 g, Sodium 898.8 mg, Fat 16.5 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 1.9 g, Fiber 0.2 g, Protein 56.3 g, Cholesterol 178.3 mg

ROAST PORK BUTT OR SHOULDER



Roast Pork Butt or Shoulder image

How to roast a whole pork butt or shoulder in the oven for a celebratory meal.

Provided by KitchenRatings.com

Categories     Main Course

Number Of Ingredients 5

1 4-pound boneless pork butt or shoulder
1 tsp garlic powder or onion powder
2 tsp black pepper
2 tsp kosher salt
low-sodium chicken broth

Steps:

  • Let the meat come to room temperature for 30-60 minutes.
  • Preheat the oven to 400°F.
  • Combine the garlic powder, pepper and salt in a small bowl and rub it all over the meat. Place the pork on a roasting pan. Pour 1/4 cup chicken broth into the pan. You want the liquid to fully cover the bottom of the pan, so add more for a larger pan.
  • Roast for 40 mintues. Remove from the oven, place the meat on a cutting board and cover with foil.
  • Increase the oven to 475°F.
  • When the oven comes to temperature, return the roast to the oven for 15 mintues, until a golden crust is formed and the internal temperature registers 145°F.
  • Remove from the oven and carve into thin slices.

ROASTED PORK SHOULDER - CZECH VEPřOVá PEčENě



Roasted Pork Shoulder - Czech Vepřová pečeně image

This is an easy recipe for a Czech-style pork shoulder roast! Soft inside, with a crispy crust, tastes excellent anytime.

Provided by Petra Kupská

Categories     Main Course

Time 2h15m

Number Of Ingredients 7

3 lbs (1,4 kg) pork shoulder (whole)
1 tsp salt
1 tsp caraway seeds (crushed)
2 cloves of garlic (mashed or pressed)
3 onions (medium)
2 Tbsp pork lard (or sunflower / canola oil)
1/2 cup (120 ml) water

Steps:

  • Rinse and dry the pork shoulder. If the meat is irregular in shape, tie it with kitchen string.
  • Peel and mash the garlic. Rub the surface of the pork on all sides with garlic, salt, and crushed caraway seeds.
  • Peel the onion and cut it into wedges. Grease a roasting pan with lard, spread the onions on it. Place the seasoned meat on the onion base. Pour about ½ cup (120 ml) of water into the bottom of the roasting pan.
  • Roast in a preheated oven at 400 °F (200 °C) - lower and upper heating only - for 30 minutes. Then reduce the temperature to 300 °F (150 °C) and roast for another hour and a half. After every half hour or so, baste the meat with the drippings. If there are not enough juices in the roasting dish, add a few tablespoons of water.
  • Set the finished roast aside, transfer the roasted juices and onions to a sieve placed over a clean pot, and strain. Press the rest of the onions through the sieve.
  • Slice the pork shoulder into ½ inch (1,5-2 cm) thick slices and serve.

Nutrition Facts : Calories 509 kcal, ServingSize 1 serving

ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE



Ultra-Crispy Slow-Roasted Pork Shoulder Recipe image

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 9h5m

Yield 12

Number Of Ingredients 2

1 whole bone-in, skin-on pork shoulder, 8 to 12 pounds total
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to middle position and preheat oven to 250°F (121°C).

Nutrition Facts : Calories 720 kcal, Carbohydrate 0 g, Cholesterol 266 mg, Fiber 0 g, Protein 80 g, SaturatedFat 15 g, Sodium 277 mg, Sugar 0 g, Fat 42 g, ServingSize serves 8 to 12, UnsaturatedFat 0 g

FALL APART BOSTON BUTT PORK ROAST RECIPE



Fall Apart Boston Butt Pork Roast Recipe image

Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own

Provided by Juliea Huffaker

Categories     From Scratch Recipes

Time 16h10m

Number Of Ingredients 6

6-8 pound Boston Butt Pork Roast
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoons brown sugar
1 tablespoon cumin
*Optional - 1 tablespoon onion or garlic powder

Steps:

  • *** After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight! ***
  • Variations: You can rub olive oil over your roast before adding spices to give it a bit more moisture, or use liquid smoke!
  • Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set on the counter.
  • Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the day.
  • Turn the heat down to 250°f and let it roast uncovered till the exterior develops a "bark" or becomes dry and crispy, about 8 hours for a medium sized roast (about 6 pounds). Make sure the outside is good and CRUSTY... Most people think the "bark" or exterior of the roast is the best part, because that's where are the spices are!
  • Then carefully remove roast from oven and completely wrap it in 2 layers of heavy duty aluminum foil.
  • Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of roast) reaches 200° f.

Nutrition Facts : Calories 210 calories, Cholesterol 70 milligrams cholesterol, Fat 14 grams fat, Protein 20 grams protein, ServingSize 4 oz, Sodium 380 milligrams sodium

ROASTED PORK BUTT



Roasted Pork Butt image

Provided by Food Network

Categories     main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

SLOW-ROASTED PORK BUTT



Slow-Roasted Pork Butt image

Slow roasting and a simple spice rub bring out the flavor in this succulent, delicious pork butt roast recipe.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 4h10m

Number Of Ingredients 8

1 4-pound pork butt (Boston butt or pork shoulder, boneless)
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon dried leaf thyme
Optional: Barbecue sauce

Steps:

  • Gather the ingredients.
  • Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.
  • In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.
  • Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.
  • Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.
  • Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.
  • Let cool for a few minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.

Nutrition Facts : Calories 25 kcal, Carbohydrate 1 g, Cholesterol 7 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 132 mg, Sugar 0 g, Fat 2 g, ServingSize 4 pounds (8 to 10 servings), UnsaturatedFat 0 g

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PRESSURE COOKER RECIPES FOR PORK BUTT ROAST - ALL ...
Pork Roast and Kraut in the Pressure Cooker | Recipes Wiki ... great recipes.fandom.com. Pork, Apples & Sauerkraut for Pressur Cooker 3 lb boneless pork roast Crisco or vegetable oil for browning roast chopped onion 2 cups chicken broth 1 bag of sauerkraut drained and rinsed Sprinkle steak seasoning on pork roast. Brown pork in pressure cooker.Add all remaining …
From therecipes.info


ROAST PORK | NESCO
There’s no better way to end the day than Roast Pork for dinner. Crackly on the outside and tender on the inside, this recipe is nearly effortless with your NESCO Roaster Oven. Preheat, cover, and serve up bold flavor in just a few hours. Tip: when selecting pork loin, choose pork shoulder or pork butt with a center-cut.
From nesco.com


PORK ROAST FAT SIDE - ALL INFORMATION ABOUT HEALTHY ...
Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom. Bake for 4-5 hours or until desired tenderness. Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during …
From therecipes.info


TABLE TOP ROASTED PORK BUTT ROAST RECIPES
Table Top Roasted Pork Butt Roast Recipes BONELESS PORK ROAST. Make and share this Boneless Pork Roast recipe from Food.com. Provided by tgobbi. Categories Pork. Time 1h. Yield 3-4 serving(s) Number Of Ingredients 5. Ingredients; 2 lbs boneless pork roast: 1/4 teaspoon dried sage: 1/4 teaspoon dried rosemary : 1 garlic clove, crushed (or chopped) salt & …
From tfrecipes.com


PORK BUTT ROAST BBQ : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST OVEN ROASTED PORK BUTT RECIPES | YUMMLY

From yummly.com


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