5 Ingredients or Fewer

Overnight Boston ButtĀ Recipe

April  2, 2010
1 Rating
Author Notes

The best cooking I ever did was when I was sleeping. You season this roast and then cook it low and slow. When you wake up you have a delicious roast that melts in your mouth. —Nestingproject

  • Prep time 10 minutes
  • Cook time 8 hours
  • Serves 8
Ingredients
  • 5 pounds Boston Butt Roast
  • 2 tablespoons Olive Oil
  • 3 tablespoons Fennel Powder
  • 1 tablespoon salt
  • 2 teaspoons Ground pepper
In This Recipe
Directions
  1. Rub the olive oil into the Boston Butt
  2. Mix salt, pepper and fennel powder together and rub all over the roast
  3. Place Roast in a Roasting pan and into an oven heated to 225 degrees for about 8 hours.

See what other Food52ers are saying.

  • Lara Pisani Sundberg
    Lara Pisani Sundberg
  • Stubor
    Stubor
  • nifbit
    nifbit
  • Jennifer Ellerman-Queen
    Jennifer Ellerman-Queen

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.
 
psatwell January 4, 2020
Would a 3.2 pound roast take about 4 hours?
 
Jennifer T. February 18, 2019
I'm assuming fat side up?
 
Jennifer E. February 18, 2019
Yep! Low and slow.
 
Jennifer T. February 19, 2019
Thanks!!!! Just put it in!!!
 
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?
 
Stubor December 18, 2012
I wonder how this would do in a dry crockpot.
 
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!