Normally my Dad is the one who prepares our Traditional roasted pig (Usually the whole hog) but as years passed and family gatherings reduced, we would settle for his roasted pork Boston Butt.
This year was our first Christmas Eve and Christmas without Dad who passed away Feb. 28, 2020. He died peacefully at home, in his bed with family there.
So, this year was my first attempt at making this and it came out perfect!
I bought a 6.75 pound pork Boston Butt (Pork Shoulder / Bone in). Twenty-four hour prior to placing it in the oven I prepped a marinade and let it sit in the mix overnight, turning the pork a few times so every side soaked in the goodness.
Marinade:
1 tablespoon each of:
Mustard
Hoisin Sauce
Worcestershire
Mojo
BBQ sauce
Soy Sauce
2 tablespoons each of:
Old Bay
Badia complete seasoning
Mix all the stuff together in a bowl large enough that your pork shoulder will fit inside. Rub the mix all over the pork and let it sit. The next day pre-heat the over to 450.
The pork should cook about an hour per pound on low heat so for mine I knew I would at least need 7 hours. I lined a roasting pan with tin foil and placed the pork in it, FAT SIDE UP. I poured the remaining marinade on the pork and covered it for just the first hour.
The pork cooked on 450 for just the first 45 minutes. Then I turned down the heat to 325.
After the second hour I uncovered the pork and basted it. From here on out the pork remained uncovered to let the fatty skin get as crispy as possible like a pork rind. Every once in a while I would baste the top.
For the last three hours I reduced the heat to 200 degrees. The best internal temperature is 185-200. But I didn't even use a meat thermometer. I could tell by the skin and by touch it was done by hour seven.
Here is an important tip. Just like a great steak, you should let you pork rest!
I let it rest for about 40 minutes and the meat was tender, easy to pull and came right off the bone. A clean bone is the sign of a great pork butt!
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