My 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 become your new go-to roast for entertaining!
Prep Time5 minutesmins
Cook Time5 hourshrs
Resting Time30 minutesmins
Total Time5 hourshrs35 minutesmins
Course: Dinner Recipes, Main Course, Pork Dishes, Roasts
To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Rinse your 5 lbs boneless pork shoulder butt roast with cool water and pat it dry.
5 lbs boneless pork shoulder butt roast
Place your pork onto a roasting rack and coat it with 2 tablespoon olive oil (or your choice of mustard). Generously season the meat with 2 tablespoon 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.