Roast Pork Butt or Shoulder
How to roast a whole pork butt or shoulder in the oven for a celebratory meal.
Equipment
- Roasting pan
- Cutting board
- Carving knife
- Meat thermometer
Ingredients
- 1 4-pound boneless pork butt or shoulder
- 1 tsp garlic powder or onion powder
- 2 tsp black pepper
- 2 tsp kosher salt
- low-sodium chicken broth
Instructions
- Let the meat come to room temperature for 30-60 minutes.
- Preheat the oven to 400°F.
- Combine the garlic powder, pepper and salt in a small bowl and rub it all over the meat. Place the pork on a roasting pan. Pour 1/4 cup chicken broth into the pan. You want the liquid to fully cover the bottom of the pan, so add more for a larger pan.
- Roast for 40 mintues. Remove from the oven, place the meat on a cutting board and cover with foil.
- Increase the oven to 475°F.
- When the oven comes to temperature, return the roast to the oven for 15 mintues, until a golden crust is formed and the internal temperature registers 145°F.
- Remove from the oven and carve into thin slices.
