How To Make A Slow Cooked Pork Butt Roast In The Oven
The Boston butt roast gets its name from the storage containers used for pork during World War II, rather than for its anatomical location on the pig like one might think. Butchers in New England often stored these roasts in barrels called butts, and eventually the area became known for this great cut of meat. It’s actually a cut from the lower shoulder of the animal rather than the rear end. Renowned for its incredible flavor and fatty marbling, this roast is most well known for making tender, delicious pulled pork. Being from North Carolina, I grew up associating this roast with good old fashioned barbecue. It’s a slow cooker item and becomes fork tender when cooked low and slow. This recipe calls for seasoning the roast to perfection and cooking in the oven for super tender meat with a flavorful browned crust on top.
Also Read: How To Make An Incredible Christmas Ham With Heritage Pork
Flavorful Slow Roasted, Fork Tender Pork Butt
A flavorful rub made of garlic, mustard and thyme is all you need to perfectly complement the amazing flavor of these heritage pork roasts. Serve on sandwiches or by itself with coleslaw, mashed potatoes and whatever other accompaniments you desire. I love to add my favorite barbecue sauce on top, but honestly it turns out so flavorful that it’s not at all necessary for a great tasting meal. You can refrigerate the roast with the spice rub overnight, or if time is short an hour or two will suffice just fine. You’ll know the meat is finished cooking when it’s fork tender and reaches an internal temperature of 180 degrees Fahrenheit at the center of the roast. Make sure to rest the roast for 20 minutes or so after cooking to ensure it stays moist and juicy.
Free Range Heritage Pork From A Small Farm In New Mexico
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. They are, like all of our meat, completely hormone free.
Also Read: Carnivore Vs Keto Vs Paleo: What’s The Difference?
Kurobuta Pork Shoulder / Butt Roast
Ingredients:
- Approximately 3 lbs heritage pork Boston butt roast
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon finely minced garlic
- 1 tablespoon stone ground mustard
- 2 tablespoons avocado oil
- 1 tablespoon finely minced fresh thyme
- Barbecue sauce
Instructions:
Prep the pork butt:
- Stir together the minced garlic, thyme, sea salt, black pepper, olive oil and stone ground mustard. Stir with a fork or whisk until a paste is formed.
- Rub the paste generously on all sides of the roast. Wrap it loosely in plastic wrap to refrigerate for a minimum of 1 hour or as much as 24 hours.
Cook the pork butt:
- Preheat the oven to 450 degrees Fahrenheit. Let the pork roast sit out at room temperature for approximately 15 minutes before cooking.
- Roast in the oven for approximately 30 minutes, uncovered.
- Reduce the oven temperature to 250 degrees Fahrenheit. Cook the pork butt for approximately 6-8 hours, or until cooked through and falling apart tender. If desired, broil for a few minutes to create a crunchy crust. Rest the meat for 20 minutes before serving.
- Serve and enjoy with barbecue sauce as desired.
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
