Boston Butt Pork Roast

A Boston Butt Pork Roast is a new (for us) recipe at Cajun Cooking TV.

(This is our first time making one, but it won’t be our last time!)

We’ve mastered making pork roasts or beef roasts in the oven like my mom and my Maw Maw used to make.

The “secret“:  low oven temp + long number of hours = tasty tender meat. 

A Boston Butt Pork Roast can be used for a variety of different meals:  oven roasted, slow cooked in a crock pot, smoked on a grill, and BBQ pulled pork.

For this Boston Butt pork roast recipe, we made a dry rub of several seasoning ingredients and applied to all sides of the roast.

The dry rub we used today contains: Chili Powder, Garlic Powder, Onion Powder, Salt, Ground Bay Leaves, Dry Mustard, Cayenne Pepper or Tony’s Creole Seasoning, and sugar (we used raw cane sugar).

Feel free to use any dry rub you like, or purchase, or just whatever seasonings you may have in your cupboard.

For the Oven Roasted Pork Roast we suggest to thicken the liquid made in the pan with 2 tablespoons flour and 2 tablespoons softened butter to make a hearty gravy.

Pour over rice or try our Mashed Potatoes recipe.

(I make the best mashed potatoes, if I do say so myself.) 

Recipes from the Cajun Recipes at Cajun Cooking TV are easy and simple cooking.

Prep:  30 minutes
Cooking Time: 4-5 hours total
Serves: 6 servings

Boston Butt Pork Roast Ingredients

5 pound Boston Butt Pork Roast
1/2 cup Dry Rub (see above)
1-2 cups water or stock
4 tablespoons canola oil or olive oil
2 tablespoons flour
2 tablespoons softened butter

Boston Butt Pork Roast Cooking Essentials

=> Roasting Pan with cover if possible
or a disposable Aluminum pan and heavy
duty aluminum foil.

=> Meat Thermometer

For this Oven Roasted Boston Butt Pork Roast recipe, begin by placing the olive oil on bottom of a roasting pan or aluminum pan.

We lined the pan with heavy duty aluminum foil for easy clean-up. 

Preheat the oven to 350 degrees F.

Place the roast on a platter and season well on all sides with the dry seasoning mixture.

Place the roast in the oiled pan with the fat side down.

Bake uncovered for 1 hour.  Meat will brown.

Then, remove from oven and add 1-2 cups water or pork stock (about 1 inch).

Lower oven temperature to 300 degrees F.

Cover tightly with roasting pan cover or heavy duty foil.

Bake for 3-4 more hours.

Remove from oven and carefully open the foil.

Check the temperature with a meat thermometer.

Insert the thermometer into the middle of the Boston Butt Pork Roast.

The temperature should be a least 160 degrees F.

To serve, pull meat apart with a serving fork.

For a thick gravy, mix 2 tablespoons flour and 2 tablespoons softened butter in a small bowl.

Add to the hot meat juices and stir well until melted and well blended.

Serve meat with gravy poured over it and rice or mashed potatoes.

We had baked potatoes on this particular night.

Options: add sliced sweet onions, whole garlic pods, baby carrots and chopped celery to the pan.

Tasty stuff in a thickened gravy.