Ingredients
Units
Scale
- 5 1/2 lb. Boneless Boston Roast Pork Butt
- Parchment paper to line the pan
- Andria's BBQ Sauce
For the Marinade:
- 4-5 grilled garlic cloves, chopped
- 1 tbs. capers with brine
- 2-3 tbs. fresh Italian parsley, chopped
- 2-3 tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. coarse ground black pepper
- 1 tsp. dried oregano, crushed
- 1-2 tbs. grated Parmesan cheese
- 1 tbs. fresh lemon juice
Instructions
- Grill the garlic in its skin in a small cast-iron frying pan on the stove until the skin is charred.
- Combine all of the ingredients for the marinade in a small bowl and stir.
- Rub the pork roast with the marinade, making sure to stuff into all the meat's nooks and crannies.
- Cover the meat and refrigerate for at least one hour or up to overnight.
- Preheat oven 325 degrees F.
- Place the meat, fat side up, into a large cast-iron frying pan lined with parchment paper.
- Cook the meat for 25-30 minutes per pound until the internal temperature reaches 155 degrees F and the meat has a beautiful golden color.
- After one hour, take the meat out and brush with Andria's BBQ Sauce and place back in the oven to continue cooking and achieving a beautiful golden color.
- When the meat is finished cooking, let the meat rest for 15 to 20 minutes before carving.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Roast
