Boston butt, from the shoulder, has considerably more flavor than pork loin, especially if the pig was raised on pasture. This is not the “other white meat” but a dark, rich, moist cut of pork. You have to roast it slowly, though, to melt the fat and connective tissue. The final internal temperature I recommend here (180°) is higher than I’d usually recommend for meat, but don’t worry about overcooking it; the roasting temperature is so low, and the meat has so much fat, that it will stay moist.
- Boston butt, bone-in, 3 to 4 pounds
- “Hunter’s blend” spice rub, as needed, or coarse ground black pepper
- coarse salt, as needed
Rinse the meat and rub it liberally with coarse salt and spices. Place on a rack in a roasting pan. Roast at 275°F for 5 to 6 hours or until the internal temperature reaches 180°F.