Best Damn Pork Butt Roast Recipe

Craving a hearty, flavorful meal that’s perfect any day of the week? This Pork Butt Roast recipe is your answer! Think of it as a twist on pot roast, but with tender, juicy pork that’s bursting with flavor. It’s super delicious, budget-friendly, and surprisingly simple to make. Whether it’s a Sunday dinner or a midweek treat, this roast will fill your home with amazing aromas and your plate with comfort. Let’s get cooking!

Why You’ll Love This Recipe

• Tender, fall-apart pork with a crispy, crackling crust.
• Packed with flavor from a simple seasoning rub and fresh rosemary.
• Easy to prep with affordable ingredients like pork butt.
• One-pan meal with hearty veggies cooked alongside.
• Perfect for feeding a crowd or enjoying leftovers.

Tools Needed

To make this Pork Butt Roast, you’ll need a few essential kitchen tools. Don’t have them all? Check out Our Shop for top-notch gear to make your cooking even easier!

• Large pot or roasting pan: To cook the roast and veggies together.
• Mixing bowl: For blending the seasoning rub.
• Measuring spoons: To get the spice mix just right.
• Knife and cutting board: For prepping the vegetables.
• Oven: To roast the pork to perfection.

Ingredients

Here’s what you’ll need to whip up this delicious Pork Butt Roast:

For the Roast

• 3-5 lb pork butt or shoulder roast (bone-in or boneless)
• 2 tbsp vegetable oil

For the Seasoning Rub

• 2 tsp salt
• 2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika

For the Vegetables and Broth

• 2 white onions, cut into wedges
• 1 lb baby carrots (or sliced regular carrots)
• 1-1.5 lbs baby red potatoes (smaller than a golf ball)
• 2 cups apple juice
• 1 sprig fresh rosemary

https://youtu.be/aRli5RvQlqQ

Directions

Follow these steps to make your Pork Butt Roast:

1. Preheat the Oven: Set your oven to 450°F.
2. Make the Seasoning Rub: In a small bowl, mix salt, black pepper, onion powder, garlic powder, and paprika. Set aside.
3. Prep the Roast: Place the pork butt roast in a large pot, roasting pan, or 9x13-inch dish. Drizzle with vegetable oil and rub it all over. Sprinkle the seasoning rub evenly over the entire roast, flipping it to coat all sides.
4. Initial Roast: Place the roast fat-side up and roast at 450°F for 30 minutes to create a crispy crust.
5. Lower the Heat: Reduce the oven temperature to 350°F and continue roasting for 1 hour.
6. Prep the Vegetables: While the pork roasts, cut the onions into wedges, and ensure the carrots and potatoes are bite-sized (cut larger potatoes if needed).
7. Add Veggies and Juice: After 1.5 hours total, remove the roast from the oven. Surround it with potatoes, onions, and carrots. Pour 2 cups of apple juice over the vegetables and place the rosemary sprig on top.
8. Finish Cooking: Return to the 350°F oven and roast for another 60-90 minutes, until the veggies are tender and the pork shreds easily with a fork.
9. Serve: Let the roast rest for 10-15 minutes before slicing or shredding. Enjoy!

Expert Tips for a Perfect Pork Butt Roast

• Tie it up: Use kitchen string to keep the roast compact for even cooking (optional but helpful).
• Crust is key: Don’t skip the high-heat step—it gives that irresistible crackling.
• Check doneness: The pork should reach an internal temp of 195-205°F for shredding.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 2.5-3 hours
• Total Time: 2 hours 45 minutes - 3 hours 15 minutes

Common Mistakes to Avoid

• Skipping the oil: It helps the seasoning stick and crisps the crust.
• Overcrowding the pan: Give the veggies space to roast, not steam.
• Cutting cooking time: Low and slow is the secret to tender pork.

Variations

Switch up your Pork Butt Roast with these ideas:

• Swap apple juice for chicken broth or beer for a different flavor.
• Add garlic cloves or thyme alongside the rosemary.
• Use sweet potatoes instead of red potatoes for a sweeter twist.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in the oven at 325°F for 20-30 minutes, or microwave with a splash of broth.
• Freezing: Freeze cooked pork and veggies for up to 3 months. Thaw overnight before reheating.

FAQs

1. Can I use a different cut of pork?
   Pork butt or shoulder works best due to its fat content and slow-cooking needs.
2. Do I need to tie the roast?
   No, but it helps maintain shape and even cooking.
3. Can I skip the apple juice?
   Yes, substitute with broth or water, though it adds a subtle sweetness.
4. How do I know when it’s done?
   The pork should shred easily and reach 195-205°F internally.
5. Can I make this in a slow cooker?
   Yes, cook on low for 8-10 hours after searing.

Conclusion

This Pork Butt Roast is the ultimate comfort food—juicy, flavorful, and so easy to make. With its crispy crust, tender meat, and roasted veggies, it’s a meal that’ll have everyone asking for seconds. Try it out any day of the week, and let me know how it turns out! For more recipes and kitchen essentials, check out Our Shop. Happy cooking!