Paula Deen The Lady and Son’s Smoked Boston Butt Roast

Paula Deen The Lady and Son's Smoked Boston Butt Roast is a fork-tender pork roast with liquid smoke, house seasoning and sliced onion ready in 3 hours 10 minutes. This easy oven-roasted pulled pork sandwich filling fits potluck dinners, Sunday dinner and game day.

Rub the seasonings and liquid smoke into every side of the roast, because that is where all the smoky flavor comes from. Skip the thorough rubbing and the pork just tastes like plain roasted meat.

Paula gets a smoked flavor without any smoker by using liquid smoke, so the whole thing happens in a regular roasting pan in the oven. She also cooks it with sliced onion, water and bay leaves, which steam under the roast and keep the pork juicy.

Paula Deen The Lady and Son's Smoked Boston Butt Roast

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

380

kcal

A seasoned pork roast bakes with onion, water and bay leaves until the meat turns tender and easy to slice or shred. The liquid smoke rubbed into the surface gives it a deep, barbecue-style flavor without a smoker.

Ingredients

• 4 tablespoons liquid smoke (found in grocery store)
  

• 2 tablespoons Paula Deen's Seasoned Salt
  

• 4 tablespoons Paula Deen's House Seasoning
  

• 1 (5-lb) Boston butt pork roast
  

• 1 medium onion, sliced
  

• 1 cup water
  

• 3 bay leaves
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then get your large roasting pan out while it heats.
• Season the roast: Rub 2 tablespoons house seasoning on one side of the 5-pound Boston butt, then flip it and rub on the other 2 tablespoons. Repeat with the 2 tablespoons seasoned salt and 4 tablespoons liquid smoke, rubbing it in well so the meat is fully coated.
• Load the pan: Set the roast in the roasting pan. Then add the sliced onion, 1 cup water and 3 bay leaves around it.
• Roast until done: Roast for 2 1/2 to 3 hours, until a thermometer reads 170°F. Let the meat cool for a few minutes before you slice it.
• Serve it up: Serve the slices with your favorite barbecue sauce. They also work piled into sandwiches, so use whichever way suits the crowd.
• Try the pressure cooker: To skip the oven, put the roast, onion, bay leaves and 1 cup water in an electric pressure cooker. Cook for about 1 hour 20 minutes, until it is fork tender.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this in a pressure cooker instead of the oven?

Yes, the recipe gives that option. Put the roast, onion, bay leaves and a cup of water in an electric pressure cooker and cook for about an hour and 20 minutes, until fork tender.

Can I use a different cut of pork?

Boston butt works best because it has enough fat to stay juicy through a long roast. A leaner cut like loin would dry out, so I would stick with the butt.

How do I store leftover roast pork?

Keep the leftovers in an airtight container in the fridge for 3 to 4 days. Add a spoonful of the pan juices when you reheat so the meat doesn't dry out.

Can I season the pork the night before?

You can rub on the seasonings and liquid smoke, wrap the roast well and chill it overnight. That gives the flavor more time to soak in, and then you can roast it straight from the fridge.

How do I know the roast is done?

Use an instant-read thermometer, because the time depends on your oven and the size of the roast. The recipe says it is ready when the thickest part reads 170°F.