Fall-Apart Boston Butt Roast

I’m always on the alert for meat sales when I’m at the grocery store, aren’t you? About a month ago I came across a nearly eight pound Boston Butt Pork Roast at Kroger marked to less than $4! It was a huge piece of meat and I didn’t need it at the time, but I knew it would serve a crowd at some point in my future! I packed it away into my large freezer, and in the meantime, I researched a recipe that would make it fall apart when cooked. I found the perfect recipe at Farmhouse Harvest’s site.

This marinated Boston Butt Pork Roast recipe is so tender and flavorful! It starts by marinating the meat overnight and then getting it in the oven first thing in the morning so it can cook low and slow. Here’s her recipe:

BOSTON BUTT PORK ROAST

INGREDIENTS

• 6-8 pound Boston Butt Pork Roast
• 1 tablespoon salt
• 2 teaspoons of ground black pepper
• 1 tablespoon dried Thyme
• ½ cup brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder

INSTRUCTIONS

1. After a generous rub all over the entire roast, cover with plastic wrap and put it in the fridge to marinate overnight!
2. I started cooking my Boston Butt Roast at 6 am so it would be ready for dinner at 6 pm.

ROAST PORK BUTT

1. Put a wire rack at the bottom of your large roasting pan, then place the Boston Butt Roast FAT SIDE UP on the rack, in the pan, and set it on the counter.
2. Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating. Place roast UNCOVERED into your high-temperature oven, and roast for a half hour. Then, turn it down to a 250° f oven temperature for the rest of the cooking time.

SLOW ROAST TILL A GOOD BARK FORMS ON THE OUTSIDE

1. Turn the heat down to 250°f and let it roast uncovered till the exterior develops a “bark” or becomes dry and crispy, about 6-8 hours for a medium-sized roast (for a 6 lb roast). Make sure the outside has a nice CRUST…(This part is flavorful, but I cut it off and discarded it because it was difficult to chew. )
2. Carefully remove the roast from the oven and completely wrap it in 2 layers of heavy-duty aluminum foil. I used the heavy duty foil.
3. Return Boston Butt to the oven and roast at 250° till the internal temperature (at the deepest part of the roast) reaches 195-200° f. For this roast, it took about 5 more hours.
4. Remove from the oven to a cooling rack or cutting board and let it rest for 20 minutes so juices can redistribute. (If you cut into it now meat juices can run out, leaving the meat dry.)
5. I took two forks and pulled the meat apart. It took no effort at all!
6. The first night I made this I served it on Hawaiian rolls with BBQ sauce coleslaw and a side of sweet potato fries. The next day we ate it as is with sauce and sides of baked potatoes, corn pudding and corn muffins. This made a LOT, even with everyone enjoying seconds!

I never regret picking up a huge piece of meat that I don’t need at the moment. I have been hosting my family for a few days, and it’s been such a blessing to have a delicious cut of meat to make yummy meals for everyone.I have another recipe to make with it I’m super excited about! Stay tuned!

I hope you’ll try this delicious recipe. It’s well worth the time and patience it takes!