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.
