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Dean

Boston Butt Pork Roast

Made this last night, and, oh my, is it heavenly. Heart

Boston Butt Pork Roast

4-5 pound boston butt pork roast
sea salt
black pepper
white pepper
red pepper
paprika
garlic powder
onion powder

Mix up about a tsp of each dry seasoning for a dry rub.

Rub this seasoning all over the pork roast.

Put the roast in a roasting pan fat cap up.

Roast at 350 F for about an hour with no lid on the roasting pan.

Put lid on the roasting pan and roast another 3 hours at 300 F.

The fat cap should be nice and golden brown when it's done. The meat will be so juicy and tender. Make sure to pour the drippings over the meat before storing in fridge. I purchased this roast from a major meat processor here in the city. They have a huge meat counter and their meat is inexpensive and delicious! I've never had pork that tasted this good before. Cool
jeff

Quote:
Make sure to pour the drippings over the meat before storing in fridge.

I love having drippings all over my meat.   Devil  Wow
Dean

OMG! I just had some of this pork! I reheated it with lots of drippings and wow, was it excellent! Yup

This turned out to be not only the best pork, but some of the best meat I've ever had! Heart

While some may prefer to eat naked pork, when you rub it, the results are totally orgasmic! Devil
Karen G

Isn't it common sense that when you rub naked pork it gets orgasmic? Devil
Dean

I suppose, but, at first glance, it seems like a dry rub would be pretty painful! Shock
y0u

That's why y0u use this.

Lynne

dean,  didn't you make a brisket once?
you still eating them?
Dean

Lynne,

Yes I did. My recipe/experience is in this forum.

I decided that I did not care enough for beef brisket to roast that type of meat for so long, so, I'm not going to make it again, but, many people love it. I'd never made one before, so, like a lot of things, I'm glad I at least tried making it. That's not to say I wouldn't eat beef brisket if somebody else made it.

In contrast to beef brisket, this pork was so incredible. Funny thing is, before I tried either one, I would have sworn that the beef brisket would be my preference. Just goes to show the power of experimentation. Wink
jeff

I wonder if the Boston Butt goes by another name around here.  I've never heard of it or seen it in the strores.
Karen G

jeff wrote:
I wonder if the Boston Butt goes by another name around here.  I've never heard of it or seen it in the strores.


Jeff, I found a pork butt roast at the Pig, but it didn't have the fat cap Dean described.  There was a nice slab of fat on one side of the roast.  Don't know if it's a slightly different cut, or if they just cut the fat cap off the top.  It was very marbled and tasty, but could have used that layer of fat on top.  I covered mine in butter.
Steve J

Karen G wrote:
jeff wrote:
I wonder if the Boston Butt goes by another name around here.  I've never heard of it or seen it in the strores.


Jeff, I found a pork butt roast at the Pig, but it didn't have the fat cap Dean described.  There was a nice slab of fat on one side of the roast.

When I couldn't find Boston Butt in fitday I googled and found out the cut was also called a shoulder. The link below is probably the site, but as it's blocked here at work I can't be 100% certain - www.sonic.net/~alden/MeatPorkShoulder.html

My butt is like Karen's  Grin   The fat was only on one side of the roast with no fat cap.

So why's a 'shoulder' called a 'butt'?
Quote:
"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt."
Lynne

funny, i thought it looked like a shoulder..
they bone it, and wrap it up in twine so it doesn't fall apart..
it's just like my pork "picnics" which they are called down here..
they have that one piece of fat, and they take off the  fat they make pork rinds from.

pork shoulder: picnic, boston butt.
jeff

Quote:
My butt is like Karen's


Quote:
they bone it


All this talk about butts and boning has me in the mood to head to the back of the Bus.  Devil
Karen G

jeff wrote:
Quote:
My butt is like Karen's


Quote:
they bone it


All this talk about butts and boning has me in the mood to head to the back of the Bus.  Devil


And being wrapped up with twine? Devil
jeff

Karen G wrote:
jeff wrote:
Quote:
My butt is like Karen's


Quote:
they bone it


All this talk about butts and boning has me in the mood to head to the back of the Bus.  Devil


And being wrapped up with twine? Devil


If necessary.  Devil
Dean

You know, when I said "fat cap", it was just a fatty side to the rather cube shaped chunk of goodness. This cut had a small flat bone that I pulled out of it after it was roasted. The rest was just pure delight of meat and fat. Since I quit doing the pork belly thing, this has become my new hog cake! Grin
LittleMissGrok

I usually get a 4-5 lb boneless roast. Less meat wasted from getting left on the bone.

I make mine with garlic salt rubbed all over and garlic cloves spiked into the meat.
Then I roast at 350 for 2 hours, then turn off the oven and left it finish up in the cooling oven.

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