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Boston Butt Pork Roast
Makes 6 - 8 servings.
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Source:
Preparing:
Cooking:
Difficulty:
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unknown
5 min
20 min + 2h30min + 1h15min
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3-4 pound Boston butt roast (or larger if desired)
6-8 potatoes peeled, and cut in half lengthwise
1 pound baby carrots
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1 delicious (or other sweet) apple, cut in eighths
water
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Preheat oven and roasting pan to 350°F.
Salt and pepper one side of the roast.
Place seasoned side of roast down on preheated pan.
Bake for 20 minutes season top side of roast
Turn roast over and decrease oven heat to 325°F
Roast for about 2 1/2 hours at 325°F (longer time if larger
roast)
Turn roast over, and add vegetables around base of roast in pan
- with potatoes on bottom, covered by the carrots and at least 2
pieces of the apple on top of the roast.
Cover the roasting pan after adding the vegetables.
Add hot water to depth of about 1"
Bake for additional hour or hour and 15 minutes or until vegetables
are done and meat shreds easily.
Remember to check water level occasionally - do not want it to go
dry
Tip:
A 4 lb roast will yield a terrific meal for 8 and enough leftovers
for barbecued pork sandwiches the next night and lunch for 1 or
2 the day after
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