The Lady and Son's Smoked Boston Butt Roast

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Picture of The Lady and Son's Smoked Boston Butt Roast Recipe 3 Videos | Photo: The Lady and Son's Smoked Boston Butt Roast Recipe
Rated 5 stars out of 5
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  • Read 135 Reviews
Total Time:
3 hr 20 min
Prep
20 min
Cook
3 hr 0 min
Yield:
6 TO 8 servings
Level:
Easy
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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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Beer Suggestion for This Recipe

Dark Beer

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Toasty, bracing beer

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Newest Ratings and Reviews

Read all 135 reviews

  • on April 05, 2013

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    This was awful. I followed the recipe except I used 1/2 cup salt in the blend and even so it was so salty. I can't believe the reviews stating it was wonderful, it did smell good while it was cooking, but it tasted awful. I usually like Paula's recipe but this was a huge disappointment. My butt was 6.91 pounds and I used 1/2 of the salt but it was still way too salty. Very disappointed!!!

    people found this review Helpful.
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  • on October 29, 2012

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    This was loved by everyone at the table, great-grandparents to children alike. My roast was 3lbs. so I cooked it for 2hrs 15 min, 160 degrees. I took all the drippings, minus the leaves, brought it to a simmer and thickened with 1 tbsp. corn starch for tomorrow night's leftovers!

    people found this review Helpful.
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  • on July 30, 2012

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    This recipe is one I will keep and use over and over again. Just wonderful flavor, easy to make and raved about by our guests!
    I sometimes add southwestern chipolte sauce to the mix while it is cooking. Not exactly Southern cooking but I also love southwestern flavor!!

    people found this review Helpful.
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