Marinate: Combine the salt, pepper, thyme, brown sugar, onion powder, and garlic powder in a small bowl. Rub the mixture all over the Boston Butt Pork Roast. Cover and refrigerate for at least 12 hours, or overnight for best results.

Put a wire rack at the bottom of your large roasting pan, then place your Roast FAT SIDE UP on roasting rack, in the pan, and set it on the counter.

Preheat oven to 450° f, and let the roast come up to room temperature while the oven is preheating.

Place roast UNCOVERED into your high-temperature oven, and roast for a half hour.

Then, the oven down to a 250° F for the rest of the cooking time.

Let the it roast uncovered till the exterior develops a “bark” or becomes a bit crispy, about 6-8 hours for a medium-sized roast (for a 6lb roast). Make sure the outside has a nice CRUST.

Carefully remove the roast from the oven and completely wrap it in pink butcher paper, or 2 layers of aluminum foil.

Return roast to the oven and cook at 250°F till the internal temperature (at the deepest part of the roast) reaches 195-200° f. (about 2-5 more hours)

Remove from the oven to a cooling rack or cutting board and let it rest for 20-30 minutes so juices can redistribute.

Slice Boston Butt Roast against the grain, or pull it apart with forks.

Serve with your favorite BBQ sauce or enjoy all on it's own!