This is a method for how to roast pork butt and pork shoulder so that it is juicy and tender on the inside and has a gorgeous brown crust on the outside. It works perfectly every time!
Ingredients
a boneless or bone in pork butt or pork shoulder (4-8 pounds is ideal)
1 and 1/2 tsp. black pepper
1 and 1/2 tsp. garlic powder
1 tsp. salt
low or no-sodium chicken broth
Take your pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. Preheat oven to 300°F.
If your pork roast has a thick layer of fat on the outside, cut about half of it away so that it’s a thinner layer. You can throw this out. Or, the best thing to do, is to turn it into a snack to have while your pork is roasting. Put the fat that you removed from the roast in a single layer on its own cake pan. Use a pan with edges because a lot of hot fatty liquid is going to come out of it. Season it lightly with salt. Roast the layer of fat in the 300F oven until it’s brown and very crispy
