This pork shoulder butt roast is an ultra-tender, melt-in-your-mouth dinner that is sure to satisfy all of your guests! It only takes a few minutes of active work while the rest of the time is spent in the oven! This impressive dinner is so delicious and juicy that it will certainly become your new go-to roast for entertaining!
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Instructions
To begin, preheat your oven to 400°F (205°C). Rinse your pork roast with cool water and pat it dry.
Place your pork onto a roasting rack and coat it with extra virgin olive oil (or your choice of mustard). Generously season the meat with pork roast seasoning.
Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.
Notes
To store: Place your roast into a sealed container and keep it in the fridge for up to 4 days.
To freeze: Let your roast cool completely and then wrap it tightly in heavy-duty aluminum foil and place it into a freezer storage bag. You can freeze it for up to 6 months, just allow it to fully defrost before reheating.
To reheat: Place your leftovers onto a rimmed baking sheet, splash it with some water or broth, and cover it with aluminum foil. Bake it in the oven at 300°F (150°C) until heated thoroughly.