I love the simplicity of crock pots, but (although I love moist meat) I get tired of wet meat. So here’s a recipe with the simplicity and moist reliability of a crock pot but the fabulous taste and crust of a slow roasting in the oven! This recipe–this one’s a keeper! My family gobbles this dish up every time. It requires little prep time, and it cooks while you go about the business of the day. You must get the cut called “pork butt” or “Boston butt” (I know, such an attractive name.), or you’ll have a dried out disaster. A pork tenderloin roast won’t appreciate being treated this way.
Roast Boston Butt
4 lb. pork butt or Boston butt
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
- Preheat oven to 275˚ F.
- Mix spices together.
- Lay Boston butt out on a cutting board and vigorously rub spices all over it.
- Place Boston butt into 9 x13 glass dish with the fat side up and slow roast it for 6 hours.
- Remove from oven and use 2 forks to tear meat apart.
- Serve immediately. It is delicious as is, but it is also good with a BBQ sauce or mustard.
Family “gustar” report: It’s a 6/6 in my house. I’ve even made this when visiting back home for a family Mother’s Day gathering including my mom and dad, my in-laws, and my sisters. They all really enjoyed it. I like it best plain, but one of my sisters likes it with our BBQ sauce.
Merry, merry Christmas! I hope this recipe idea makes your holiday planning a little easier! It is another recipe featured in one of Molly Green’s Bite Sized Guides: Holiday Cooking–A gluten-free, Dairy-free Celebration, which I helped co-author.
You deserve to eat right for your body. You deserve that. You deserve to feel as good as you can feel. So, choose that. It’s your choice. It’s not anyone else’s. Don’t wake up one day wondering how all those simple, bad choices landed you in a life you feel you didn’t choose.