MOUTHWATERING Boston Butt Pork Roast Recipe with Mustard Marinade

How to Make Pork Roast with Boston Butt

Boston Butt Pork Roast

ℹ️ As a home chef, there’s something incredibly satisfying about making a Boston butt pork roast. This dish has become a favorite in my household, especially when I’m looking to impress guests or simply enjoy a hearty meal with my family. Over the years, I’ve experimented with various marinades, and I found that a mustard-based marinade brings out the best flavors in the pork.

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ℹ️ Using a combination of Dijon and whole grain mustard, along with fresh herbs and a touch of honey, I’ve created a marinade that perfectly balances tanginess and savory notes. It’s an easy recipe that doesn’t require much hands-on time, making it ideal for busy days or when I want to spend more time with my loved ones rather than in the kitchen. Here’s how I make it.

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ℹ️ Ingredients:

For the Marinade:

  • 1/4 cup Dijon mustard (60 ml)
  • 1/4 cup whole grain mustard (60 ml)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 teaspoons sweet paprika (10 ml)
  • 1 teaspoon ground black pepper (5 ml)
  • 1 teaspoon kosher salt (5 ml)

For the Pork Roast:

  • 1 Boston butt pork roast (approximately 4-5 pounds or 1.8-2.3 kg)
  • 1 large onion, quartered
  • 2 cups chicken broth (480 ml)
  • 2 tablespoons olive oil (30 ml)
  • Additional salt and pepper for seasoning

ℹ️ Instructions:

  1. In a medium-sized bowl, combine the Dijon mustard, whole grain mustard, olive oil, apple cider vinegar, honey, minced garlic, chopped rosemary, chopped thyme, sweet paprika, ground black pepper, and kosher salt. Mix well until all ingredients are thoroughly combined.
  2. Place the Boston butt pork roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is well-coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
  3. Preheat your oven to 325°F (165°C).
  4. Remove the pork roast from the marinade and let it come to room temperature. Discard any excess marinade. Season the roast lightly with additional salt and pepper.
  5. In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork roast on all sides until it develops a golden-brown crust, about 4-5 minutes per side.
  6. Once the roast is seared, add the quartered onion to the pot. Pour in the chicken broth around the roast.
  7. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 3 to 4 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and easily pulls apart with a fork.
  8. Remove the pot from the oven and let the pork roast rest for about 15-20 minutes before slicing or shredding. This allows the juices to redistribute throughout the meat.
  9. Serve the Boston butt pork roast with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Drizzle some of the cooking juices over the meat for added flavor.

ℹ️ Cooking Tips for Success

  • Marinating Time: The longer you marinate the pork, the more flavorful it will be. Overnight marinating is ideal.
  • Searing: Ensure the roast is well-seared on all sides to lock in the juices and develop a rich, caramelized crust.
  • Resting: Letting the meat rest before cutting ensures it stays juicy and tender.
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View additional recipes for Boston butt pork roast such as Garlic-Stuffed Pork Butt Roast and Boston Butt Pork Roast in the Oven. Also, I recommend more interesting topics related to this one available on this website (see the links below.)



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