Pork Butt Roast for Daisy
I’ve included some videos I found relevant and helpful. 😍
Daisy, this recipe is just for you! Your support means the world to me. I love sharing recipes with readers like you who bring such joy to my cooking journey.
This pork butt roast is a special treat I created with you in mind. It’s easy to make and super tasty. The blend of brown sugar, spices, and slow roasting creates tender, flavorful meat that’s sure to impress. I hope you enjoy making and eating it as much as I enjoyed developing it for you!
Exact Ingredients List
Here’s what you’ll need to make this delicious pork butt roast:
- 3 pounds pork butt roast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
You’ll also want to have these items on hand:
- Aluminum foil
- Rimmed baking sheet
- Wire rack
- Olive oil spray or brush
These simple ingredients come together to create a mouthwatering roast. The brown sugar adds a touch of sweetness, while the spices give it a rich, savory flavor.
Remember to let your pork butt sit at room temperature for a bit before cooking. This helps it cook more evenly.
With these ingredients and a little patience, you’ll have a tasty meal that’s sure to impress!
Instructions
Step 1 – Season the pork. Combine the pork rub spices in a small bowl, then rub a generous layer all over the pork. Let the pork sit at room temperature to absorb the flavors.
Step 2 – Roast. Roast the pork in the oven until it’s cooked through and very tender. Transfer the meat to a cutting board, cover it with a loose layer of aluminum foil, and let it rest.
Step 3 – Slice and serve. Slice the pork against the grain and serve warm with your favorite sides.
Now you’re ready to enjoy your perfect pork butt roast!
Possible Substitutes List & Recipe Variations
Can’t find pork butt? No worries! You can use pork shoulder as a great substitute. It’s very similar and will give you that tender, flavorful result you’re after.
For a leaner option, try pork loin. Keep in mind it won’t be as juicy, so you may need to adjust cooking time to avoid drying it out.
Want to mix up the flavors? Try these variations:
- Swap the brown sugar for maple syrup for a hint of sweetness
- Add some chili powder or cayenne for a spicy kick
- Use smoked paprika instead of regular for a smoky flavor
You can also play with the herbs. Rosemary or sage work well in place of thyme. Or try a mix of Italian herbs for a Mediterranean twist.
Don’t have a wire rack? No problem! You can roast the pork directly on a baking sheet. Just turn it halfway through cooking for even browning.
For a quicker cook time, cut the roast into smaller chunks. This works great if you’re short on time but still want that delicious pork flavor.
Tips, Tricks & Storing
Get the best results with these handy tips:
Choose a pork butt with good marbling for the juiciest roast. Look for pinkish-red meat at your local butcher.
Let the seasoned roast sit at room temperature for 30 minutes before cooking. This helps it cook more evenly.
Use a meat thermometer to check doneness. The internal temperature should reach 185°F (85°C) for tender, fall-apart meat.
For extra flavor, add wood chips to your oven-safe pan. Soak them in water first, then place them under the rack.
Leftovers? No problem! Store your cooked pork butt in an airtight container in the fridge for up to 4 days.
You can freeze portions for up to 3 months. Wrap tightly in plastic wrap, then foil, before placing in a freezer bag.
To reheat, thaw overnight in the fridge. Warm in the oven at 300°F (150°C) until heated through.
Try using leftover pork in tacos, sandwiches, or quesadillas for quick and tasty meals.