Sort ingredients
laurieclark
QR Code
Listen
Pdf
Preheat oven to 300°F.
Place pork butt directly into a roasting pan, fat cap side up. Rub top, bottom, and sides of pork butt with pepper, garlic powder, and salt. Pour chicken stock into pan.
Place pan in oven. Roast 40 minutes per pound, or for about 2 and ½ to 3 hours.
Transfer roast to rimmed plate and cover with foil to rest for 15- 30 minutes. Pour drippings out of pan, rinse out pan, and wipe it down.*
*This step is done so that any drippings in the pan don’t burn when you put the pan back into the oven at a hot temperature. You really want a clean roasting pan for that step. If not using the drippings in the roasting pan, just pour them out, rinse the pan, and wipe it dry. If using the drippings to make gravy, first, pour them out of the roasting pan. Then add ¼ to ½ cup of water or stock to the roasting pan and swish it around. Use a wooden spoon to scrape up any flavorful browned bits. Add this liquid to your drippings. Then rinse out the pan and wipe it dry before adding the roast back to the pan
Meanwhile, increase oven temperature to 475°F.
Return roast to pan and cook in the hot oven, uncovered, until the meat is nicely browned, about 8-10 minutes, or until top and sides of pork butt are caramelized.
Remove from oven. Slice and serve warm.