Cold weather calls for this juicy and tender pork butt roast with just a few simple ingredients and steps. You don’t need any special outdoor equipment, just your oven and a roasting pan. You will find pasture-raised Boston butts from Thistle Draw Farm at the market this week!
- 3–4 lb pork butt roast (bone-in or boneless will work)
- 1 tbs brown sugar
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp paprika
- 1 tsp black pepper
- ¼ tsp cayenne
Combine all seasoning ingredients in a small bowl and mix well.
Remove netting from pork if present. Trim any unwanted fat from pork butt roast. If it has fat cap, best to leave a little bit on, less than ¼″ thick.
Apply seasoning rub over the meat. Massage and press into meat as best possible.
Place meat in a large zip-top bag, sealed, overnight to marinate.
Preheat oven to 350°(F).
Place seasoned pork but on wire rack of a roasting pan with the fat side up. Place in oven at 350°(F) approximately 3-4 hours. Monitor closely with an instant read meat thermometer. Remove from oven when center of meat reached 185°(F). (This is more important than the time and the indicator that it’s done)
Remove roasting pan with pork butt from oven and let rest for at least 15 minutes before transferring meat to a cutting board to be sliced.
