The Lady and Son's Smoked Boston Butt Roast

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This recipe was delicious!! It was so tender and moist. I used the house seasoning and not the seasoned salt and it was still pretty salty (and I am a saltaholic. I was a little hesitant to add all the liquid smoke, but I did and it was just the right amount. The only drawback was the whole house smelled like smoke. I added a little garlic with the onion and added some white wine to the liquid. All in all it was a fantastic roast. Thanks again Paula!

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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.

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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.

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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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I love Paula Deen, but I really needed her help today! I tried the roast, and mine did not turn out to be good. I bought a 4 lb. roast and cooked it at a lower temperature for a longer time, thinking it would make it even more tender. It was very, very tough, and not like the delicious butt roasts I have tasted at Bar B Q's. I think it could've been the cut of the particular roast I bought??? Is the roast supposed to sit down in the water as it cooks? Is it supposed to be covered? I did not cover mine. What did I do wrong???

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*The recipe for house seasoning here is incorrect. It should read 1/2 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder.* I'm guessing that previous reviewers complaining about "too salty" followed this incorrect recipe for house seasoning. That said this roast is fabulous. No sauce was needed at my house. My brother-in-law ate on it all day - there were NO leftovers. The key to this recipe is the liquid smoke so don't skip or substitute it!! Love and thanks to Paula from your Alabama neighbor!

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Yes, very tasty. Family loved t! I also debated about covering or not. So, I compromised and covered the first half of the cooking time and uncovered the last half. Still had a crunchy crust, and the meat was sooo juicy!

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Wow! This was really good to be so simple. I put some paprika on it as well as the other spices. This will be a repeat! Was not sure if it was suppose to be covered or not, so I chose not. It made a crunchy crust on top that was really good.

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This pork roast was delicious and juicy. I used Jamican Jerk seasoning to replace the seasoned salt and used a lot less salt, altogether. I warmed up the BBQ sauce and served on the side. We will make this again and again!

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Absolutely amazing. I even made homemade sauce and no one wanted it because the pork tasted great on it's own. I was feeding around 30 people so I bought a whole boneless pork shoulder from Costco (16 lbs total in two pieces. We cooked both pieces on our Holland Grill (no direct heat for 2.5 hours. You can't control the temperature on a Holland Grill so it's important to check the temperature. We took it off around 165 degrees. I couldn't keep people from snacking on it before it was cut. They were even eating the fat! So good! On the grill I couldn't add the liquids, but I didn't think it needed them or the onions/bay leaves. The spices were just right!