Pork Shoulder Butt Roast

🧂 Ingredients

• 5 lbs boneless pork shoulder butt roast

  (with or without fat cap)
• 2 tablespoon olive oil

  (extra virgin, or use Dijon or German mustard)
• 2 tablespoon pork roast seasoning

  (see recipe, or use your favorite brand)

Instructions

• 1 To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Rinse your 5 lbs
  boneless pork shoulder butt roast with cool water and pat it dry.
• 2 Place your pork onto a roasting rack and coat it with 2 tablespoon olive oil (or
  your choice of mustard). Generously season the meat with 2 tablespoon pork roast
  seasoning.
• 3 Roast the pork fat side up for 1 hour (it should appear lightly browned). Then,
  reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours,
  or until the pork is tender and the fat cap (if you have one) is crispy.
• 4 Transfer the roast to a large platter or cutting board and loosely cover it with
  aluminum foil. Allow it to rest for 30 minutes before slicing and serving.

Nutrition Info