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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Make 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. Ingredients:
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 |
Directions:
1. Preheat oven to 350°. Rub 1 lemon half on all sides of pork roast, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on roast.
2. Place roast on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over roast and garlic cloves.
3. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
4. Bake at 350° for 3 hours to 3 1/2 hours or until fork tender. Shred pork into large pieces using two forks, if desired. Garnish, if desired.
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