The Lady and Son's Smoked Boston Butt Roast

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I had an 8 1/2 pound roast to cook. After reading other reviews, I did not double the seasonings but instead used exactly what the recipe said for the 4-5 pound roast. It was perfect! The roast was juicy and fork tender with an excellant flavor. My only mistake was just that ... MY mistake. I had so many drippings left over that I thought I'd make gravy instead of passing the BBQ sauce. With salt in the rub, seasoned salt, and liquid smoke, I don't know why I thought it would be good gravy. Luckily we tasted the gravy before passing it at the table. Wayyyyyy salty! But the roast was wonderful.

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I just made this for Easter dinner, and I must say, every time I make a roast in the oven without covering it or basting it repeatedly, I get nervous. This recipe was really awesome! I must say tho, I did not follow the recipe to the letter. My roast was only 3.75 lbs. so I cut back most of the measurements. I have Paula's seasoning on hand at all times, because it tastes so good on so many things. But this recipe called for 4 TBLSP of the House seasoning, and I cut it to 3. Even that was way too much. I am glad I did not use even the 3 TBLSP because the roast would have definitely been way too salty. With that said, everyone at Easter dinner raved about this roast. It practically melted in your mouth, and was very tasty. I also put the BBQ sauce out in a bowl in case anyone wanted to use it. It was good on the meat, but surely not a necessity. I will be making this again! Thanks Paula and sons!!!

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Does anyone know for sure if roast should be cooked in roasting pan uncovered or covered? What a simple, delicious recipe!

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I'm sure this is a dumb question but when you put it in the roasting pan do you place it on the rack or leave the rack out?

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I must say, Joe. If I were you I wouldn't be so quick to call a complete stranger a moron. At a glance and based on grammar alone I would stack Pam a few notches above yourself on the IQ scale.

That being said, I got rave reviews from the fam for this recipe and could be easily adapted to just about any cut of pork. It gives you a flavor that's an awfully terrific imitation of that slow smoked flavor any die hard BBQ fan craves.

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I made this for our new years day soul food dinner - normally we have boston butt that is cooked in a slow cooker until tender, then pulled apart and placed into a roasting pan and covered with barbeque sauce and cooked for a bit in the oven. I decided to try some new recipes this year and found Paula's recipe. I am so glad that I did. It was so good and the house smelled fantastic all day while it cooked. The only thing that I would change is to cut down on the salt. To me it was just a bit salty. Thanks PAULA! :-

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Our mom was a good country cook and always prepared the holiday meals. Wiith her passing, the family has learned to share in preparations for our get togethers. My job was preparing the main course. Tired of ham and turkey, I went with pork roast. Never prepared one before so I thought, who's house would I want to visit at Christmas for a meal--Paula Deen! This recipe turned out great and smelled heavenly while it was cooking. I think my brothers were surprised. Thank you so much for this recipe--it will definitely be a repeat for next year!!

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I have made this recipe for the past few years and am just now posting my review. This boston butt roast is out of this world. It may be a little pricy but its well worth the money. Don't change a thing. Its perfect the way it is. Absolutely delicious. That's all I have to say. YUMMY!!!!!!

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Real house seasoning is 2 parts salt, 1 part pepper, and 1 part garlic powder. You can also use equal parts of all three seasonings to reduce the sodium in your diet. But 4 parts salt to 1 part of the other 2 seasonings is WAY off. Otherwise, this is a good recipe, especially if you start the boston butt on the smoker for about 2 hours first, and then finish it off in the oven, and no liquid smoke is needed.

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I will make again all raved but 2 of us agreed its a tad salty. I will use a little less salt in the rub next time like half maybe versatile