And this my friends, is what I am making for dinner tonight. It was so good the last time I made it, it’s safe to say this Herb Crusted Boston Butt Roast made its way into my normal rotation! Not only is it so savory and tender, but it also makes my house smell amazing and cozy on chilly fall days like today.
2.3 – 3 Lbs Boston Butt Roast (Pork Shoulder)
4 Garlic Cloves; minced
1 Tbsp Sage; minced
1 Tbsp Rosemary; minced
1 Tbsp Thyme; minced
3 Tbsp Extra Virgin Olive Oil
1 Tsp Kosher Salt
1/2 Tsp Back Pepper
Preheat oven to 350.
Mince your rosemary, sage, and thyme very fine.
Mince the garlic very fine…
Then combine with the herbs and mince some more to incorporate them well.
On the same cutting board combine the herb and garlic mixture with the salt and pepper.
Add the olive oil and mix well to form a paste of sort.
Wash and pat your roast dry and place in a roasting pan.
Make a few shallow pierces along the top of the meat.
Top the roast with the herb run and spread thoroughly taking care to fill the shallow holes with the mixture as well.
Roast 2 1/2 – 3 hours until a meat thermometer reads 170 F.
Allow your roast to rest for 5 minutes before carving and enjoy!