The Lady & Sons Smoked Boston Butt Roast
The secret to this recipe is rubbing your seasonings into the meat thoroughly.
Recipe information
Yield
serves 12-15
Ingredients
One 8-pound pork butt roast
4 tablespoons The Lady’s House Seasoning
2 tablespoons The Lady’s Seasoned Salt
4 tablespoons liquid smoke
1 medium onion, sliced
1 cup water
3 bay leaves
Preparation
Sprinkle one side of the roast with 2 tablespoons of the House Seasoning, rubbing well. Flip the roast over and sprinkle with the remaining House Seasoning, rubbing well. Repeat the process with the Seasoned Salt and the liquid smoke. Place the meat in a large roaster pan; add the onion, water, and bay leaves. Cover and cook at 350 degrees for 2 1/2 to 3 hours, or until a meat thermometer registers 170 degrees. Let cool slightly for easier slicing. Serve with a good barbecue sauce. Leftovers make wonderful chopped barbecue sandwiches.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
