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.