Tender slow roasted pork butt seasoned to perfection that practically melts in your mouth. Now that is a great dinner.
Add to that a delicious salad, green beans or corn, now you are talking!
To make this recipe you are going to go ahead and preheat your oven to 450 degrees for 20 minutes.
Now while your oven is getting hot take a sharp knife and make small slits all over the roast then insert a whole garlic clove into each slit.
Sprinkle Himalayan pink salt and black pepper on top of your meat and then measure out the pour the juices, Worcestershire sauce or Coconut Aminos and Balsamic Vinegar over the top of the roast.
Sprinkle sugar on the top and sides of the meat. Place the roast in a roasting pan with lid or use foil (covered tightly), then place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
Cook roast for about 3-4 hours or until the meat is falling-apart tender but still moist (cooking time will vary depending on the size of the roast).
Make sure you figure out what side dishes you want and get them cooking before the roast is finished so everything will be hot and ready when you are.
What you will need for the recipe
- Roasting Pan
- Oven Mitts
- Can Opener
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Sharp knife
- Electric knife
Slow Roasted Pork Butt Recipe
Ingredients for slow roasted pork butt:
- 1 (4 lb) Pork Butt Roast
- 1 (6 oz.) Can of Pineapple Juice
- 1 1⁄4 Cups Organic Unsweetened Pear Juice
- 1⁄3 Cup Worcestershire Sauce or Coconut Aminos
- 2-3 Tablespoons Balsamic Vinegar
- 1⁄2 Teaspoon Himalayan Sea Salt (or to taste)
- 4 Whole Garlic Clove (optional, use as many as desired)
- 1⁄2 Teaspoon Fresh Ground Black Pepper (or to taste)
- 1/2 Cup Raw Sugar
Directions:
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Preheat oven to 450 degrees for 20 minutes. Make small slits all over the roast then insert a whole garlic clove into each slit. Sprinkle salt and black pepper on top, pour the juices, Worcestershire sauce or Coconut Aminos and Balsamic Vinegar over the top of the roast. Sprinkle sugar on the top and sides of the meat. Place the roast in a roasting pan with lid or use foil (covered tightly), then place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Cook roast for about 3-4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast) and enjoy!
Print Slow Roasted Pork Butt Recipe
Yield: 1 4 pound roast
Slow Roasted Pork Butt
Delicious and tender slow roasted pork butt recipe.
Ingredients
- 1 (4 lb) Pork Butt Roast
- 1 (6 oz.) Can of Pineapple Juice
- 1 1⁄4 Cups Organic Unsweetened Pear Juice
- 1⁄3 Cup Worcestershire Sauce or Coconut Aminos
- 2-3 Tablespoons Balsamic Vinegar
- 1⁄2 Teaspoon Himalayan Sea Salt (or to taste)
- 4 Whole Garlic Clove (optional, use as many as desired)
- 1⁄2 Teaspoon Fresh Ground Black Pepper (or to taste)
- 1/2 Cup Raw Sugar
Instructions
Preheat oven to 450 degrees for 20 minutes. Make small slits all over the roast then insert a whole garlic clove into each slit. Sprinkle salt and black pepper on top, pour the juices, Worcestershire sauce or Coconut Aminos and Balsamic Vinegar over the top of the roast. Sprinkle sugar on the top and sides of the meat. Place the roast in a roasting pan with lid or use foil (covered tightly), then place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Cook roast for about 3-4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast) and enjoy!
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