3 Videos | Photo: The Lady and Son's Smoked Boston Butt Roast Recipe
Ingredients
- 1 (5-pound) pork butt roast
- 4 tablespoons House Seasoning, recipe follows
- 2 tablespoons seasoned salt
- 4 tablespoons liquid smoke, found in grocery store
- 1 medium onion, sliced
- 1 cup water
- 3 bay leaves
- Barbeque sauce of choice, for serving
Directions
Preheat oven to 350 degrees F.
Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.
Serve with your favorite barbeque sauce.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By valree
Cape Coral, FL
on January 08, 2012
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Awesome recipe!! Went back and watched the video of her making the roast and SHE COVERED IT!! Just wanted to mention since it wasn't written in the recipe. Paula also says to cover it with a lid or aluminum foil.
By kristensprince_...
Portsmouth, va
on December 28, 2011
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Very good! If you didnt like the salt content make sure you didnt use the entire recipe of the House Seasoning. The recipe makes about 1 1/2 cups of the seasoning. You only need 4 T of the House and 2 T of the seasoning salt. All together 6 T of salt/seasoning for 5 lbs of meat. Thats about right. And pork butt is fatty, thats what gives it flavor...its better to cook it low and slow so all the fat can melt but if you are like me you like a little crispy bit of fat once in awhile its delicious. Kinda reminded me of poor man's pork belly.
By leaveit2beaver
Houston, TX
on August 28, 2011
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Came across this recipe browsing pork roasts since I'm making that for lunch instead of the usual pulled pork. Just a few suggestions I have I wouldn't add water since the fat will just render off which you can then take and deglaze for a gravy or add to your sauce for extra flavor. Also, I'm lazy so just use a store bought rub with tenderizer rub(poke the meat for tenderizer a good helping all over the roast drizzle some olive oil and pop it in the oven. And, It helps to make cuts across the fat to help it render. Also, It should be about 30 mins per pound so for Pugg911 who wasn't sure it would have taken about 4 hours to cook. If left uncovered I'd cook it fat side up. Or flip it half way through for a crust. If covered put a small bowl of water with liquid smoke if you like doesn't make much of a difference imo. Just thought I'd add my two cents maybe it helped out a little.
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