pork roast butt recipe

Written ByJenny Smyth Posted on
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The Best pork roast butt recipe

I’m so excited to share with you my favorite pork roast butt recipe! This dish is a staple in our household, and I’m sure it will become one in yours as well.

The pork roast butt is a classic dish that has its roots in traditional Southern cuisine. It’s a hearty and comforting meal that’s perfect for any occasion, whether it’s a family gathering or just a cozy night at home.

The key to making this recipe shine is to use high-quality ingredients and to cook the pork slowly over low heat, allowing the flavors to meld together and the meat to become tender and juicy. I love serving this dish with a side of mashed potatoes or roasted vegetables, but it’s also delicious on its own.

My kids can’t get enough of it, and I’m sure your family will love it just as much as mine does. There’s something about the combination of the sweet and tangy flavors that just makes my heart happy!

And the best part is that this recipe is incredibly easy to make – just toss all the ingredients into a slow cooker or Dutch oven and let the magic happen. I’ve made this recipe countless times, and it never fails to impress.

Whether you’re looking for a quick weeknight dinner or a special occasion meal, this pork roast butt recipe is sure to become a favorite in your household.

Herb Crusted Pork Roast Butt

4.9 from 925 votes

A succulent pork shoulder roast slow roasted until fork tender with a fragrant herb crust. This recipe delivers juicy, flavorful meat perfect for a Sunday dinner or special occasion.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Roast

4 to 5 pound bone in pork shoulder butt roast
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black pepper

For the Herb Rub

2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
4 cloves garlic, minced
1 tablespoon smoked paprika
1 teaspoon onion powder

👨‍🍳Directions

1Preheat your oven to 450 degrees Fahrenheit.
2While the oven heats, pat the pork shoulder dry with paper towels to ensure a good sear.
3In a small bowl, combine the chopped rosemary, thyme, minced garlic, smoked paprika, onion powder, kosher salt, and black pepper.
4Stir in the olive oil to form a thick paste.
5Rub the herb paste all over the pork shoulder, pressing it into the fat cap and any crevices.
6Place the roast fat side up on a rack set inside a large roasting pan.
7Roast the pork at 450 degrees Fahrenheit for 30 minutes to develop a golden brown crust.
8Then, reduce the oven temperature to 325 degrees Fahrenheit without opening the door.
9Continue roasting for about 3 to 3.
5 hours, or until the internal temperature reaches 195 to 205 degrees Fahrenheit in the thickest part of the meat.
10The meat should be very tender and pull apart easily with a fork.
11Remove the roast from the oven and tent loosely with aluminum foil.
12Let it rest for at least 30 minutes before pulling or slicing to allow the juices to redistribute.

🔧Equipment

Large roasting pan with rack
Sharp knife
Cutting board
Meat thermometer
Aluminum foil
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 135mg🧂Sodium: 780mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 45g

📝Notes

For extra crispy crackling, pat the fat cap very dry and score it in a crosshatch pattern before applying the rub. Let the roast sit uncovered in the refrigerator overnight to dry out the skin further. Leftover pork is excellent in tacos, sandwiches, or salads.

Watch Video Of How Herb Crusted Pork Roast Butt Works

This pork roast butt recipe is truly one of my favorites – it’s hearty, comforting, and easy to make. Whether you’re looking for a special occasion meal or just a cozy night at home with family, this dish is sure to please even the pickiest eaters.

One of my favorite things about this recipe is how well it reheats – simply store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months. When reheating, I recommend serving with some crusty bread or over rice for maximum flavor.

❓ Frequently Asked Questions About Herb Crusted Pork Roast Butt

Q: What type of pork should I use for this recipe?

For this recipe, I recommend using a boneless pork shoulder or butt. This cut of meat is perfect for slow cooking, as it becomes tender and juicy when cooked low and slow.

Q: Can I use other spices or seasonings instead of the ones listed in the recipe?

While you can certainly experiment with different spices and seasonings, I highly recommend sticking with the classic combination of salt, pepper, garlic powder, onion powder, and paprika. These flavors are tried-and-true for a reason – they complement the natural flavor of the pork perfectly.

Q: How long does it take to cook a pork roast butt?

The cooking time will depend on the size of your pork roast butt and your preferred level of doneness. As a general rule, you want to cook the pork until it reaches an internal temperature of 190°F (88°C). For a 2-pound pork roast butt, plan on cooking it for about 8-10 hours on low or 4-6 hours on high.

Q: Can I make this recipe in advance?

This recipe makes an excellent make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator until ready to cook. Simply thaw overnight in the refrigerator before cooking.

Q: Is this recipe suitable for special diets?

This recipe is relatively low-carb and can be adapted to suit various dietary needs. To make it more suitable for low-carb diets, simply omit any additional carbohydrates like potatoes or bread.

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