FALL-APART BOSTON BUTT PORK ROAST - Award Winning RECIPE
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- Опубликовано: 1 окт 2024
- Tender Boston marinated Pork Butt Roast Recipe practically falls apart as you cut it. This pork butt or Boston Roast is perfect on its own, and in many other ways. It’s rubbed with a simple marinade and cooked slow and low for that tender fall apart roast we all love.
Get full recipe and instructions at farmhouseharve...
Hi, I'm Juliea, welcome to Farmhouse Harvest! Today I'm making a moist and perfectly crusted Boston butt roast. I can confidently say this is the easiest and best Boston Butt Roast recipe ever!
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Good video, butt, music Waaaay tooo loud.
Thanks for the feedback!
But
Yes the music is so annoying
There’s a volume button….. turn it down
all I want to know is what temperature do I cook the roast in with a convection oven and for how long. I don't want to shred it, I want to slice it.
It spent a minute opening in the bag
Goodbye
Cannot believe the bark you got on that....just got a butt tonight...doing this!
@@tommybeaumont2827 thank you!!!
How long do you leave it covered and uncovered??
It's actually humorous to me the comments about the music, etc and I was ready to "rib" you on the production of this....but when I saw the bark that came out of that oven.....all was forgiven 😆 You Rock, babe!
Love the sound of the gathering while you carve it. This is why we cook. To bring our friends and family together and to love life
That looks really good
Where is the salt mam like come on I was waiting
@@johnjacobs2285 its in there… it’s 1 and a half tablespoons salt ;) you can print the recipe here: farmhouseharvest.net/fall-apart-boston-butt-pork-roast-the-best-recipe/
Are you saying that you put the meat in a pre-heated 400º oven for 30 minutes, and then lowered the temp to 250º for eight hours? Was the meat covered? Uncovered? There's a lot you don't mention.
Yes the meat is uncovered. The first high temp cook oven Sears it and helps develop a crust or bark. Then the inside slow roasts till fall apart tender! Thanks for asking.
I'm sure the meat was covered with foil to keep moist
I'll cover my at the last min to keep moist n not dryness for those hours of slow cooked
I saw the black pepper, garlic, onion powder and brown sugar all added to the dry rub mix. When did you add the salt?
I added the salt at the same time as the other spices :)
It doesn’t cut it just mushes….Not a bad thing! Lol Try marinating your pork with pumpkin pie spice. It goes with pork like cumin goes with beef.
Great Video. I have enjoyed it very much.
Thumbs up. Lets connect.
Please continue to produce more.
"Like" #AAA
All that and then you butcher it, you need a straight knife to cut that because it is soft.
@@miraweloni2819 you are right! Thanks :)☺️
It's pulled pork, bro...that knife taught me how to make it easy!
Looks good. Try a sharp smooth blade knife next time or an electric knife.
Thanks for the tip Peter and thanks for watching! Happy New Year!
Lovely video, and easy access to the full comprehensive, well explained recipe. Thank you for sharing your time and talents. 🧡 Going to give this a go for Christmas dinner this year.
Thank you Michelle! I hope you all enjoy, and have a merry Christmas!!!
Made this recipe and it is fabulous. Making it again for Christmas. Thank you!
Thank you so much! Have a merry Christmas ❤️
It is just a “Dry Rub.” Marinades are a wet or liquid.
I would rather hear you talk then that music it's annoying
Is it necessary for the dry rub to set overnight in order to get the great flavors?
I’ve never tried doing it without the marinating time… But I have seen other recipes that only marinate for an hour or so. Let me know how it goes!
Mouthwatering. Delicious.
Hey all...try a 12 hour ginger ale/citrus juice soak before applying your dry rub. You will be amazed!
Thanks… definitely trying that!!!
Looks delicious 😋 thank you very much for sharing.
thanks its been so lone i for got but criss cross cut the fat first then mustard as binder then rub i rember now thanks
This is what we had for Easter dinner, and it was excellent.
Happy Easter Cheryl! Thank you for trying my recipe… I’m so glad you enjoyed it! God bless!
Going to cook it this week. Just to clarify . . .you cooked it in a pyrex dish without a rack? Because, that's what I'm going to have to do.
Yes I did cook it that way the first time I made it!
-One of my specialties! I love this, making this week!
I score the Cap and pierce with Garic slivers…🤤
Sounds good! I just made this again this week for my son’s grad party…. But I added smoked paprika! Highly recommend!
Dang..that looks delicious..trying one today,somehow I don't think my roast will look a that good.
Loved the music at the end...
Thank you for the recipe
Oh yummy… Good day for roasting a Boston butt! Let me know how it goes!
@@FarmhouseHarvest
Well ...I knew it wasn't going to be like yours...However,I did make it and it was good.I will tweak it to turn out better...I couldn't follow exact directions due to a few things.But I'm encouraged to do it again.
Thanks:)
8 hours in the oven, would the meat become overcooked and stringy?
Hi Hieungo…. Thanks for asking! The crust that develops and the fat in the meat keep it very moist! (Cooking at a low temp as on the recipe) I’ve made this recipe multiple times and it is always moist ;)
You're moving way too slow to cut off the rapping in apply the spices
So sorry about that! Just learning this video thing!
It seems too crusty. Skip the sugar.
Does pork and brown sugar ever fail? Just saying odds look good.
Hi Chad! Thank you! You can print the Boston butt roast recipe card here: farmhouseharvest.net/fall-apart-boston-butt-pork-roast-the-best-recipe/
Looks good but turned into shredded pork.
mute button works
yum....i just seasoned mine, I think im gonna try this way of baking, high temp quick then low n slow for the rest of the day.
came out perfect.
Tried this recipe this weekend. It turned out great! Thanks for sharing.
Yea!!! So glad you enjoyed it!
After 8 hours uncovered, did you wrap it in foil until internal temp reaches 200?
Yes you do wrap it in foil till it reaches 200
@@FarmhouseHarvest thank you so so much for responding so quickly! I'm making this for my family right now. I can't wait to try this! I'm worried that the bark will get a big soft if it's wrapped in foil. Did you experience this?
It does get softer but still very “barky”!
@@FarmhouseHarvest do you have an alternative to aluminum foil? I generally try to stay away from it.
@@Rachel-ju5vt Maybe you could roast it slow for eight hours in a covered roaster Pan and then bake it for the last half an hour at 4:50 uncovered? Or would you still have the internal heat pro problem? Maybe if you cook it low for more than eight hours you could temp it and see if it gets up to 200 just by cooking it longer
😮😮😮 Looks so good! Using this to make a nice port butt roast for my husbands birthday dinner … 🎉❤ thank you
Yea! I hope it turned out wonderful! ❤️
Hurry up I'm hungry
I followed you directions, plus put in a tablespoon of Cumin and is in the oven. The house smells real good. I have 6.43 lbs, similar to what you have in this episode and should be done in 8 hours. The inside of the roast should be 200 degrees?
Yes…. At 195 - 200 degrees it will fall apart when you try to cut it! Or, let it rest and pull apart with forks for pulled pork!
@@FarmhouseHarvest , Thanks
Thankyou, I'm going to give it a try. I hope it come out as incredible as yours!
I’m sure You will do great!
Trying it tonight. Thank you.
How did it go?
Make sure to let it rest!
I don’t even eat pork but I’m going to make this for my husband bc we have a HUGE pork roast in our deep freezer that has needed to be cooked for months
hahaha... that's funny! Well you may want to start eating pork if you make this;) That's awesome, let me know if you have any questions!
@@FarmhouseHarvest no way lol I follow the Bible’s eating laws. I’m just making it out of respect for him. But it would probably be great on like a bbq take of beef or something
Very nice, thank you!
Thank you!
Did you cover roast in oven while cooking?
Not in this video or with this recipe. You would cook faster though
Make this today 👍🏾❤️
Thanks Lawrence Styles!
@@FarmhouseHarvest it cooked perfect 👍🏾 it was delicious 🤤
Ooo! Nice!
Thank you!
Thank you😋😋😋😋👍😉💯
Thank you for the recipe. Loved it
Thank you so much!!!
Great video
Do I cover it?
Not at first! You wrap it after about 6 hours (after it develops a nice bark-crust) in pink butcher paper or aluminum foil.
Annoying music
I’m so sorry Mary Ellen!
What do you do with it after you cut it up? Sandwiches?
It’s delicious on its own as a main dish or for pulled pork sandwiches! Thanks for asking!
Yeah, I was thinking of also, throwing it into Tacos
@@sumtingwongnow enchiladas and tamales are good with it too!
Wow
Thank you!
bake covered / uncovered?
Uncovered till bark turns then wrapped till it reaches 200 degrees F
Roast looks so scrumptious ❤🍽
Thank you so much Char!
And garlic
That music is annoying
Sorry about that… I made this video when I first started my channel, and can’t change the music now, or I would. Thank you for watching.
@@FarmhouseHarvest it is ok. I seem to be a complainer today. Sorry for being rude to you.
The bottom side looks pink that still uncooked is dangerous to eat pork like that..
This was 200 degrees F internally…. Well done! Thanks for the comment though! Have a happy thanksgiving!
lol
mmm, what's there not to like
You have no measurements for the rub. Very little direction. All you did was confuse many peopke
It’s all in the blog post in description here is the link: farmhouseharvest.net/fall-apart-boston-butt-pork-roast-the-best-recipe/
It only confused people that can't cook.
Never put raw meat on a kitchen butcher block
Thanks for the advice and comment! I do use bleach and scrub clean…. But I appreciate you’re input!
IDK!
IDK WHATS WRONG WITH PEOPLE!
THIS VIDEO BEEN UP SIX MONTHS AND HAS THREE COMMENTS!!??
I GUESS EVERYONE ELSE IS EATING CHICKEN. TOO BAD FOR THEM,THIS LOOKS AWESOME. LOCAL STORE HAS BOSTON BUTT,LOIN & TENDERLOIN BUY ONE GET ONE.
THIS IS IN MY FUTURE!!!!
chill out cuz
Dane😳U burnt the hell out the top of it. Plus u didn’t show any bakin just jumped to a burnt roast
Hi Destiny! Thanks for watching my video! That’s not actually burnt… it’s a “bark” and it’s super flavorful and yummy! In fact that seasons the entire roast.
Sorry I didn’t show it in the oven roasting. (That would of been a long video;) Have a Merry Christmas!
@@FarmhouseHarvest ohhhhhh ok. Idk that. I went and educated myself on what a bark is on meat. It just looked burnt n I’m like what in the world. When u kno better u do better. So sorry. Is it kinda like burnt edging on rib tips or fried bologna? 😂😂😂My mom, back in the day always like her bologna fried burnt on the edges. I never understood it til I got older. Now I like mine that way too😂😂sooo this method is probably similar just a different meat. Merry Christmas
Ya, it’s a little crispy, browned and seasoned;)
I’m following your recipe and directions for everything. I think I’ve read all comments and replies to comments, in addition to listening.
My experience reference point is slow cooking a pot roast in a Pyrex pan slowly overnight, covered tightly in foil, so it’s fall apart tender in the morning.
This is different, because you want the ‘bark.’ You say: 1. Put in oven uncovered at 450 for about 30 minutes. 2. Put temp at 250 for another 8 hours uncovered. Got all that.
Q: Where does the foil come in?
Ty!
Hi M Belu! Thanks for stopping by!
You wrap your roast in foil or pink butcher paper after it’s developed the “bark” that takes a few hours (depending on size)
@@FarmhouseHarvest Thank you. That makes sense. 450 for about 30 mins. Then 250. Open til good bark. Then cover at 250 til done.
Many thanks! Happy New Year!
Success!! Thank you very much! Vacuum sealed and froze portions for four future meals. Followed instructions to the tee. Thank you your polite patience. My wife approves.
I am so confused what did you marinate it in?
Hi Misty! I let it marinate in the dry rub… But you can use your favorite marinate too.
Ok I’m half drunk don’t need the fall asleep music
The only ingredient I remember is cumin because I hate it.
You said ingredients but should make it so us simpletons can read it !!!