Boston Butt-Pork Roast

August 14, 2019 • 0 comments

Low and slow is the preferred method for cooking large cuts of meat. It produces the most tender and flavorful results. Use this Boston Butt recipe when you have the time to slow roast it in the oven. The lemon and herbs flavor the meat while the low temperature makes for a succulent and tender pork dish.




1 (5-lb.) bone-in pork shoulder roast (Boston butt)
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
Kitchen string
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth
Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves


Step 1
Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from a lemon. Stir together oregano, salt, and pepper; rub on roast.
Step 2
Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around the roast. Drizzle olive oil over roast and garlic cloves.
Step 3
Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into the roasting pan.
Step 4
Bake at 350° for 3 to 3 1/2 hours or until fork-tender. Shred pork into large pieces, if you prefer.  

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