How to Cook Pork Butt Roast

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is a common substitute for acidity.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible but less fragrant.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is easier to store.

Pat the pork butt roast dry with paper towels.

Place the pork butt roast into a roasting pan without a rack.

Mix seasonings: 1 teaspoon each of salt, black pepper, and garlic powder.

Rub the seasoning mixture all over the roast in the pan.

Add half an inch of unsalted chicken stock to the pan to prevent drippings from burning.

Insert a probe thermometer into the roast to monitor the temperature.

Roast at 300°F for 40 minutes per pound until the internal temperature reaches 180°F.

Rest the roast for 30 minutes while preparing gravy.

Scrape drippings from the pan into a gravy separator and add more stock to scrape up additional drippings.

Pour the mixture into the separator, letting the fat rise to the top.

Wipe out the pan and place the roast into a 475°F oven for 8-10 minutes to crisp the outside.

Carve and serve the roast immediately.

Cooking Techniques

Equipment Needed

Spice Level: