5 Ingredients or Fewer
Overnight Boston Butt Recipe
Popular on Food52
12 Reviews
Lara P.
October 22, 2019
have made this three times now and it's turned out perfect everytime. comes out super tender. only advice is to adjust time for weight accordingly if you can keep an eye on it but even overcooked it wasn't dry or tough.
TONYA
December 20, 2015
thank you so much for answering my question about covering pork roast with alum. foil. I will cook the roast just as you said. I can hardly wait. TONYA
TONYA
December 20, 2015
CAN YOU COVER THE ROAST WITH ALUM. FOIL
Jennifer E.
December 20, 2015
The crust that develops as you cook it is probably the best part of the roast, so I don't think I would. There's enough fat in the roast to keep it from drying out.
Carla
July 7, 2015
OK, yeah, this is as luscious as everyone says. I was scared about putting it into an oven uncovered for that long, but took a leap - it was phenomenal. Presumably, you could switch out the spice rub infinitely.
Nora
February 25, 2015
are there any thoughts as to making this with a smaller cut? three pounds would be excessive for my two person household. could I still do this? or is not worth it to make with a three pound cut?
nifbit
December 3, 2012
This recipe produced the most delicious pork roast I've ever eaten! I put the rub on the night before and set it in the roasting pan so it'd be ready to pop into the oven when I left in the morning before work. When I got home, it was perfectly cooked! Moist and flavorful! I made a quick pan sauce with the juices, but it really didn't need it. It was simply gilding the proverbial lily. We'll definitely be making this again!
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