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The Lady and Son's Smoked Boston Butt Roast Recipe

The Lady and Son's Smoked Boston Butt Roast

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Average Rating:

Total Reviews: 135

Showing 31-40 of 135

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  • on November 10, 2009

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    This recipe was great! Since I only had half of the required Liquid Smoke (I used Hickory flavor, I sprinkled the top side of the roast with Smoky Paprika. I covered the roasting pan tightly with foil and the meat turned out fork-tender. The flavor was amazing - we served it with mashed garlic potatoes and gravy from made from the juice of the roast. Today we made BBQ sandwiches and they were fantastic too. Tasted just like we had cooked it over a smoker for hours!

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  • on November 02, 2009

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    I liked the recipe, the pork was flavorful and I didnt think it was too salty and I followed the recipe exactly as it stated. The only problem was I bought the wrong side of pork which was too boney. I had to add a extra cup of water after an hour since it started to dry out. My first thought was that maybe the instructions forgot to mention to cover the pork before you put it in the oven but I tasted fine to me uncovered. The extra cup of water kept the flavor of the au jus.. My husband thought it was ok but only because I bought the wrong side and I overcooked it. I had 4lbs of pork instead of 5lbs.

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  • on October 19, 2009

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    I used the shoulder instead of the butt because it was cheaper and it came out really good. The liquid smoke gave it a lot of great flavor. Thank you Paula!

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  • on October 07, 2009

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    I was fearful the meat would be too salty. It wasn't. I was tender and fantastic!

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  • on July 27, 2009

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    Everyone can be a hero with this recipe. Even those of you that "don't cook".
    And once you have Paula's rub mixed, you can use it on so manhy other thing. And you should know that Paula knows pork.

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  • on July 01, 2009

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    I had never cooked a Boston Butt Roast, and this turned out incredible. It is by far one of the best meat entrees that I have ever eaten and it was super easy! This will be a keeper. I will certainly use this for holidays, entertaining, and dinner just for the 2 of us. I was surprised at the wonderful crust that was created too. As strange as it sounds, my husband and I both compared it to a beef standing rib roast. That is saying a lot, because prime rib is one of our favorites. My roast was slightly over 4 pounds, and I cooked for exactly 2 hours and 20 minutes. I used a meat thermometer and took it out at exactly 170 degrees and did not cover. I let it rest for about 25 to 30 minutes. I used Lawry's Seasoned salt and instead of Paula's House Seasoning I just put a considerable amount of garlic powder. You will not be sorry you tried this one !

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  • on January 14, 2009

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    Excellent recipe, Paula! After reading a number of reviews, I tried it with less salt, and cooked in the crock pot. My family loved it so much, we have this often. Take from the Yankee in GA!

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  • on November 02, 2008

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    I don't think I've ever met a Paula Deen recipe I didn't like-and this one is no exception. I used a 9.5lb boston butt instead of a 5lb one, but only slightly increased the seasoning because some people said it was a little salty. I probably used 1 extra TBSP of the house seasoning and 1 more TBSP of liquid smoke. Because of the size, I cooked it longer. It took a little over 4 hours to reach 170-175 degrees. It was juicy and tender, and tasted wonderful with bbq sauce on some yummy rolls. Thanks Paula!

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  • on August 03, 2008

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    Wow - so easy and yummy - I make extra and we make BBQ pork snadwiches after - make ahead and enjoy your company - I have made it twice this monthand the family can't get enough!

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  • on March 16, 2008

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    very tasty recipe, easy to prepare, short cooking time.

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