Now that the outside temperature has started to fall, I'm looking forward to the return of warmer weather. Since warmer weather won't be here for 5 or 6 months, I can pretend it's warm out by making this delicious pork roast recipe. It has all the summer flavor of a smoked pork roast, but it's cooked in the oven.
Layer onions and bay leaves in the bottom of a roasting pan; add 1 cup of water.
Rub the seasoned salt, kosher salt, garlic powder, black pepper, and liquid smoke all over a 5-pound pork butt (shoulder); cover pan well with foil and pop in a 350F oven for 2 1/2 to 3 hours or until the internal temperature reaches 170F.
Slice and serve with pan juices.
Paula's Smoked Boston Butt Roast
makes 8 servings
2 tablespoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 tablespoons plus 2 teaspoons kosher salt (or half table salt)
1 large onion, sliced
3 bay leaves
1 cup water
5 pound pork butt roast (also called a shoulder roast)
4 tablespoons Hickory flavored liquid smoke
optional: barbecue sauce
Preheat oven to 350F.
Make a rub by combining the seasoned salt, garlic powder, black pepper, and kosher salt; reserve for later.
Layer the sliced onions, bay leaves, and water in a large roasting pan.
Sprinkle the rub all over the 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; cover pan well with foil.
Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170F is reached. Serve with barbecue sauce if desired (we prefer to eat it with the pan drippings).
Remove from oven and rest for 10 minutes before slicing.