Pork Butt Roast
My simple and delicious pork butt roast is coated with a sweet and savory seasoning blend and is roasted until it's fall-apart tender. Perfect for a hands-off and cozy dinner. Watch the video below to see how I make this in my kitchen!
Servings 8 servings
Calories 233kcal
Ingredients
- 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
Instructions
- Line a rimmed baking sheet with foil and place a wire rack on top of it. Spray or brush the wire rack with olive oil.
- In a small bowl, combine the brown sugar, salt, paprika, onion powder, dried thyme, pepper, and ground mustard together. Rub the meat with the spices and place it on the wire rack.
- Preheat the oven to 210C/420F and allow the roast to sit at room temperature for several minutes.
- Roast the meat for 30 minutes then lower the oven temperature to 180C/350F and roast for another hour and 15 minutes.
- Once the meat is roasted, cover it loosely with aluminum foil and set it aside to rest for 20 minutes.
Video
Notes
TO STORE. Transfer the cooled leftover pork butt roast to an airtight container and refrigerate for 3 to 4 days.
TO FREEZE. Freeze the leftover pork in a freezer-safe container or freezer bag for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
TO REHEAT. Place the pork in a covered oven-safe dish and reheat in the oven at 275°F until warmed through. You can also quickly reheat it in the microwave.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 2g | Protein: 38g | Fat: 7g | Sodium: 956mg | Potassium: 648mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg | NET CARBS: 2g