Garlic-Stuffed Boston Pork Butt in the Oven

Cooking pork butt in the oven is one of my most enjoyable occupations, so I do it quite often! And one of my favorite recipes for cooking Boston butt in the oven is the one I call “garlic-stuffed pork butt”. Watch the recipe to understand why!

Watch the step-by-step video recipe for the garlic-stuffed pork butt in the oven! 👌

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👌 Cooking garlic-stuffed pork butt – video 📺

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➡️ What ingredients do you need for the garlic-stuffed pork butt recipe? (10 servings) ❓

Raw Pork Butt

1) 2.5 kg/90 oz of Boston pork butt
2) some salt and ground black pepper to taste
3) 15-20 cloves of garlic, peeled
4) a few thyme sprigs or 1 tbsp of dried thyme
5) 500 g/17 oz of tomatoes, chopped
6) 200 g/7 oz of green bell peppers, chopped
7) 100 g/3.5 oz of red onions, chopped

➡️ How to make garlic-stuffed pork butt from scratch in 11 steps? ❓

Garlic-Stuffed Pork Butt in the Oven

step 1: rub the Boston butt with salt all over
step 2: make random small cuts in the meat and stuff them with garlic
step 3: grind over pork butt some black pepper to taste
step 4: place chopped veggies over the pork butt
step 5: toss in thyme sprigs or sprinkle dried thyme all over
step 6: pour about 0.5l/17 fl oz of water into the tray
step 7: seal the tray with aluminum foil and place it in the oven at 200C/390F for 1 hour
step 8: remove the foil, push veggies into the tray, and place the tray back in the oven at 240C/460F for 30 min or until the pork butt is golden brown
step 9: take the roasted Boston butt out of the oven and wait 15-30 min before slicing it up
step 10: slice the roasted pork butt up as desired
step 11: top the pork butt with baked veggies when serving it

➡️ 10 PRO tips for the garlic-stuffed pork butt recipe in the oven 🔎

  • to make cuts in the pork neck easily, I recommend that you keep the meat chunk in the refrigerator until you start cooking it and, secondly, to use a knife with a short, narrow and very sharp blade
  • the amount of garlic may seem scary, but don’t forget that it combines with about 2.5 kg/90 oz of meat, so in the end, the roast won’t have an excessive taste of garlic
  • make deeper cuts in the thickest part of the pork neck and shallower in the thinnest and on the sides, in the deep cuts put two cloves of garlic
  • use a quantity of water in which the Boston butt is dipped up to half the height
  • you can replace water with dry white wine to get an even more delicious pork roast
  • chop the vegetables more coarsely so that they do not dissolve too much when cooked
  • remove the foil from the tray only when the pork neck is tender in the thickest part, check this with a fork or knife
  • roast the garlic-stuffed pork neck until it has an intense reddish color
  • after taking out the roast of the oven, I recommend waiting for it to cool a little before slicing so that the inner juice is absorbed into the meat and the slices do not crumble too much when cut
  • serve the roasted pork butt slices with cooked vegetables placed on top

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