How to Cook Pork Butt Roast

This article will teach you how to make a tender, well-flavored, mouth-watering pork butt roast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Roasting pan
• 1 bottled wine cooler (your favorite flavor) or 1 can of beer
• 2 tbsp. parsley
• 2 tbsp. garlic (minced or chopped)
• 1/4 cup teriyaki sauce
• 2 tbsp. minced or chopped onion
• 1/4 cup lime juice
• 1 meat injector
• 1/4 cup of orange, peach or pineapple preserves

1. Mix the lime juice and teriyaki sauce with 1/4 bottle of wine cooler or can of beer. Using the meat injector, inject the mixture into the roast. This is best done the night before or at least a couple hours before cooking the roast.

2. Place the roast into the roaster and pour the remaining wine cooler or beer over the roast.

3. Sprinkle the garlic, parsley and onion over the roast. Cover and cook at 375 degrees for 1 1/2 to 2 hours.

4. Remove roast from oven and baste the roast with the juices in the bottom of the roaster. Then, you spread the preserves in a thin layer all over the top of your roast. Place cover back onto the roaster and return to oven.

5. Roast for another 1 1/2 to 2 hours. Approximately 15 minutes prior to being done, take off the lid, baste one last time and raise the temperature to 425 degrees to encrust the glaze. After 15 minutes, remove, slice and serve.

Tips & Warnings

• If you do not have a meat injector, you can either marinade the roast in the mixture or you can poke holes into it with a fork and baste and soak it for a few hours.
• Be careful not to burn your glaze.
• Remember some ovens run hotter than others, so be sure to adjust accordingly.

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