Boston Butt Roast
Courtesy of National Pork Board
Serve With:
Roasted red skinned potatoes & carrots, sprinkled with thyme. Enjoy fresh Cherry parfaits for dessert.
Servings: 20
Roasted red skinned potatoes & carrots, sprinkled with thyme. Enjoy fresh Cherry parfaits for dessert.
Prep Time: 5 Min.
Cook Time: 2 1/2 Hr.
What you need:
* 5 lb. boston pork butt
* 1 tsp. dried thyme
* 1 tsp. onion powder
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/2 tsp. black pepper
* 1 tsp. dried thyme
* 1 tsp. onion powder
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/2 tsp. black pepper
What to do:
1. Preheat oven to 350°F.
2. Combine seasonings in a small bowl and rub evenly over roast.
3. Roast, uncovered, 30-35 min. per pound, until internal temperature is 160°.
4. Let stand 10-15 min. out of oven. Slice or chop to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Combine seasonings in a small bowl and rub evenly over roast.
3. Roast, uncovered, 30-35 min. per pound, until internal temperature is 160°.
4. Let stand 10-15 min. out of oven. Slice or chop to serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Pinot Noir, Shiraz/Syrah, Zinfandel