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Paula’s Smoked Boston Butt Roast

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Level: Easy

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Description

Warmer weather won’t be here for another 5 or 6 months, but I can pretend it’s warm outside by making this delicious pork roast recipe. It has all the summer flavor of a smoked pork roast, but it cooks right inside my oven.

Ingredients

  • 2 Tablespoons Seasoned Salt
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Ground Black Pepper
  • 2 Tablespoons Plus 2 Teaspoons Kosher Salt
  • 1 whole Large Onion, Sliced
  • 3 leaves Bay Leaves
  • 1 cup Water
  • 5 pounds Pork Butt Roast (aka Shoulder Roast)
  • 4 Tablespoons Liquid Smoke Hickory Flavor
  • Optional: Barbecue Sauce

Preparation

Preheat oven to 350 F. Make a rub by combining the seasoned salt, garlic powder, black pepper and kosher salt in a bowl; reserve for later.

Layer the sliced onions, bay leaves, and water in a large roasting pan. Sprinkle the rub all over the pork roast and massage it into the surface well; repeat with the Liquid Smoke.

Place roast on top of the onion layer in the roasting pan and tightly cover pan with foil. Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170 F is reached. Remove from oven and rest for 10 minutes before slicing. Serve with pan drippings (or optional barbecue sauce).

Recipe adapted from Paula Deen.

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