The Lady and Son's Smoked Boston Butt Roast

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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!

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Great recipe! Second time I used it. Thin sliced leftovers to make roast pork sandwiches on Italian rolls, grilled onions, topped with provolone cheese!

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Oh what a homerun! Used a larger sized roast, increased the seasoning accordingly and my goodness, it was such a success! Such a success that I have another in the oven less than a week later!

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This is such a fabulous roast to make - easy and it appears you worked so hard on it! :D

We used just a little less salt - and I have sensitive skin so I used a latex glove for the rub. This makes the best juicy flavorful meat! We serve it with BBQ sauce on the side and the kids eat it UP!!

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I bought an 8 pounds pork butt roast from Fresh&Easy today. Had it in the oven for almost 2 hours now, and the meat only registered a measly 120. I am in trouble!!! I am at my mother's house in Temecula and must now go back to San Diego to my wife. I promised her dinner! So, I cranked the temperature to 375, hoping that would cut down the cooking time. Crossing my fingers. I didn't have liquid smoke, but replaced water with grape cider that I bought from the same store, along with cinamon sticks, apples and onion in the pan. The roast is sitting on the rack a few inches above the liquid. By the way, I paid only 4 dollars something for the pork roast.

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We loved this. I did add some onion powder and hickory smoked salt. I'm going to make this again. Next time I think I might try adding sliced apples under the roast and adding apple cider instead of water. But as is we thought it was very good.

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When I was reading the recipe, I thought, it would be nice to get a Boston Butt done in half the time. I tried it today and I think I will stick to the more traditional ?low and slow? method for preparing a Boston Butt. There is so much fat that runs through this cut of meat that my guests did not enjoy the sliced pork, even though it was juicy. I have found that it?s easy to create great ?pulled pork? from a cheap Boston Butt, but you have to cook it 1 ? -2hours per pound covered in oven at 250 degrees. The internal temp needs to be at or above 190 because by then that fatty connective tissue has dissolved and the meat can easily be pulled apart. I still love you Paula.

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No changes to recipe. Used Shula's Barbecue sauce as a dipping sauce. A big hit with everyone.