Oven-roasted pork butt with rosemary, garlic, and black pepper from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 181) by Melissa Clark

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Notes about this recipe

  • chawkins on May 30, 2018

    Succulent is the right word. Made this again with a 3.5 lb roast, halved the rub ingredients, marinated for 6 hrs. and roasted for 1 3/4 hrs. to an internal temperature of 180 degrees F.

  • pistachiopeas on April 12, 2015

    Very simple preparation. I loved the marinade and would try it again on other meat, such as lamb or chicken. We had a 5 pound shoulder boneless pork shoulder. It took about 4 hours. Succulent.

  • westminstr on May 19, 2014

    Made with a bone in skin on shoulder. It took a long time and I had to pull it out of the oven a bit early. But, it was still delicious. I loved the marinade. I am realizing now that I totally forgot to put the black pepper in. It was still really good! Next time though I won't forget. I think the marinade would be great with lamb as well. Note to self: meat was a little over 3 pounds, I cooked for 3 hours, it probably needed 4. The bone might have increased cooking time.

  • chawkins on May 28, 2013

    This is wonderful. The aroma filled the house all afternoon while it was roasting in the oven.

  • amraub on November 11, 2012

    Such a simple recipe for such outstanding results. I cooked in the slow cooker on a bed of leeks. The pork came out perfectly. Will make again.

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