Pork Butt Roast

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Pork Butt Roast

Ingredients

  1. 2 3 to 4 pound boneless pork butt or shoulder roasts

    [2018-11-03 - used bone-in 6.7 lb & 7.8 lb = 14.5 lb

    one 6 to 7 lb. was enough for 10]

  2. 2 large yellow onions [optional]

  3. 1 teaspoon salt

  4. 1 teaspoon pepper

  5. 2 tablespoons Montréal Steak Seasoning

  6. 1/2 cup brown sugar [burnt under broiler]

  7. 1/2 cup Worcestershire sauce

  8. 1/2 cup Kikkoman soy sauce

  9. 1 cup water

very large roasting pan

foil to cover top of pan and crumbed foil on the bottom

  1. Prepare roasts by removing bone and trimming excess fat

  2. Re-form roasts for cooking

  3. Mix salt, pepper, Montréal Steak Seasoning, and brown sugar

  4. Rub both sides of pork roasts with dry seasonings

  5. Brown roasts under the broiler about 5 to 8 minutes on each side

    [may also be done on top of the stove in a small amount of oil]

  6. Slice large onions into thick slices and separated into rings [optional]

  7. Crinkle aluminum foil and place on bottom of pan

  8. Place one half of the onion rings on foil in the bottom of the roasting pan

  9. Place browned pork roast on top of onion rings [optional]

  10. Place other half of onion rings on top of the roasts [optional]

  11. Pour Worcestershire and soy sauces over the top of the roast

  12. Pour water into the bottom of the roasting pan

  13. Cover pan with foil tightly

  14. Cook for 8 to 10 hours at 200° or 5 hours at 300° [9 hours at 200°]

  15. Let rest for 20 minutes before cutting

  16. Very moist and tender

recipe for crockpot instructions:

adapted by Susan Weight from https://www.geniuskitchen.com/recipe/crock-pot-pork-butt-roast-111151

  1. Cook on low heat for 8 to 10 hours or high heat for five hours [these are crockpot temperatures]

    1. Crockpots may vary but generally, the LOW setting is about 200° and the HIGH setting is about 300°

    2. One hour on HIGH is approximately equal to 2 to 2 1/2 hours on LOW.

    3. Most crockpot recipes recommend cooking 8-10 hours on LOW

 

Copyright © 1996 - 2018 Shirl R Weight Monday, 12 November 2018 07:48:37 AM