Pork Butt or Shoulder or Fresh Pork Roast


  • 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 lbone 6 to 7 lb. was enough for 10]
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Montréal Steak Seasoning
  • 1/2 cup brown sugar [the sugar burnt under the broiler – need to lower the rack]
  • 1/2 cup Worcestershire sauce
  • 1/2 cup Kikkoman soy sauce
  • 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 in frying pan in a small amount of oil]
  6. Crinkle aluminum foil and place on bottom of pan
  7. Place browned pork roast on top of onion rings [optional]
  8. Pour Worcestershire and soy sauces over the top of the roast
  9. Pour water into the bottom of the roasting pan
  10. Cover pan with foil tightly
  11. Cook for 8 to 10 hours at 200° or 5 hours at 300° [9 hours at 200° worked]
  12. Let rest for 20 minutes before cutting
  13. 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