Great for Sunday dinner or for the holiday! Boston Butt pork roast, slow-cooked in a Dutch oven to caramelize with the sweet and spicy dry rub. Easy and delicious! You will find pasture-raised and organic-fed Boston Butt from CATHIS Farm at the market this week!

  • 2 lbs. Boston butt, boneless
  • 1½ teaspoons brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • salt and pepper, to taste
  • cooking oil spray of choice

Preheat the oven to 350°F (177°C).  

In a small bowl, mix brown sugar, chili powder, paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub this dry rub on all sides of the Boston butt. 

Spray a small, enameled Dutch oven with cooking spray. Place the pork in the pot.  

Bake uncovered at 350°F for two hours, flipping every 45 minutes. Use a rack about ½ way down in the oven. 

Check the internal temp with a meat thermometer. Pork roasts should reach a safe minimum internal temperature of 145°F (63°C). Add additional cooking time if needed. 

When done cooking, tent the Boston butt in aluminum foil and let it rest 10-15 minutes before slicing and serving.