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Paula’s Smoked Boston Butt Roast
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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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