Slow Roasted Bone-In or Boneless Boston Butt

Make this Boston Butt recipe when you have the time to slow roast it in the oven. The lemon and herbs flavor the meat while the low temperature makes for a succulent and tender pork dish.

 
Ingredients

1 (5-lb.) bone-in pork shoulder roast (Boston butt)
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth

Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

How to Make It

Step 1

Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on roast.

Step 2

Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.

Step 3

Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.

Step 4

Bake at 350° for 3 1/2 - 5 hours, until fork tender, or desired tenderness.  (I like to do 5 hours)
. 

Shred pork into large pieces using two forks, if desired. Garnish, if desired.

Pork Tacos

Pulled Pork Sweet and Tangy

Pulled Pork in the Crock Pot

(1) 6-7 pound pork shoulder roast or Boston Butt from Harter House
Dry Rub
3-4 drops Liquid Smoke (optional)


My favorite Dry Rub

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

Add all ingredients to a small bowl and stir until combined.

Rinse roast with cold water then pat dry with paper towels.  Using your hands, rub roast with Dry Rub until evenly coated.

Cover rubbed roast with plastic wrap and refrigerate overnight if possible.  It’s not a deal-breaker if you can’t but it’s SO much better if it can soak up the flavors of the rub overnight.

Remove the plastic and place the roast, fat-side down, in a large crock pot.  Cover and cook on high for 4 hours.  Do not add water.

Add Liquid Smoke to the broth that has been created from cooking the roast (not directly onto the roast).  Reduce heat to low and continue cooking for 4 more hours.

Remove broth from crock pot to use for gravy or freeze for later use.  Turn crock pot off and let roast rest, covered, for 30-45 minutes.

Remove roast from crock pot.  The meat will “pull” away easily.  Toss or serve with BBQ sauce if desired.

Enjoy!