Pork Butts (actually shoulder area) have been on sale here lately. They are super cheap and are a great way to cook on the weekend and eat several meals over the week. Once the roast is cooked I sliced it up to eat pork with mashed potatoes and gravy one day, Caramelized pork a second day, and froze some for another meal next week. Inexpensive and cuts down on weekday meal times.
This roast was amazingly delicious! Now, this is NOT something you are going to want to make during the week unless you have 10-12 hours while it cooks at 250 degrees. Yes, 10-12 HOURS but this roast was so juicy and tender! The best part is you can eat for days with the meat from an 8 lb. roast. My family was picking at it from the moment it came out of the oven.
Tip: Don’t just take the temperature in the center. That may not be the thickest part and your oven may heat unevenly. Take it at a few different spots to be sure it is fully cooked.
- 8-10 lb. pork butt (sometimes called pork shoulder or picnic cut)
- 1 tablespoon salt
- 1 tablespoon paprika
- 1/2 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- Black pepper
- Preheat oven to 250° degrees. Prepare a roasting pan by inserting a wire rack
- Mix salt, paprika, red pepper flakes, cumin, and black pepper together in a bowl. Rub mixture over entire pork butt.
- Place pork butt, fatty side up, on the rack. Roast the pork 8-10 hours until the outside is hard and crispy.
- Carefully cover the pork butt with aluminum foil. Continue to roast until the pork reaches an internal temperature of at least 190 degrees in several places in the roast. Remove the pan from the oven and let it rest before carefully unwrapping the foil and cutting the pork.
- Serve warm with mashed potatoes or sides as desired. Wrap, and refrigerate or freeze leftovers for other dishes.