Fresh Pork Shoulder (Picnic Shoulder, “Pernil”) or Bone-in Pork Shoulder Boston Butt Roast

What’s the difference between Pork Butt and Pork Shoulder Roast and when to use each one?

Pork butt has more fat marbling throughout the muscle and connective tissue, it can endure hours of cooking. Pork butt is an ideal choice for barbecue pulled pork. Use pork butt when you are looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork and carnitas. 

When you want the meat to hold its shape when sliced or chopped, opt for pork shoulder.  It can also be cut into chunks for stew or chili. Since pork shoulder is sold with the skin on, pork shoulder is also your best bet if you’re looking to obtain tasty crisp skin.

Fresh Pork Shoulder Roast or Boston Butt Roast

Ingredients

8-pound Pork Shoulder or Boston Butt

5 tablespoon 3-in-1 LAFOREST SAVORS Seasoning Blend

¾ cup water

1/3 cup Worcestershire sauce

¾ cup apple cider vinegar or red wine vinegar

2 Tablespoon oil

Rub roast with 1 tablespoon LAFOREST SAVORS Seasoning Blend. Place roast meat side down in large bowl or 2-gallon plastic bag. Prepare marinade by dissolving 4-tablespoon LAFOREST SAVORS Seasoning Blend in ¾ cup hot water, then add 1/3 cup Worcestershire sauce, ¾ cup apple cider vinegar or red wine vinegar and 2 tablespoon oil. Pour marinade over meat and place in refrigerator for 4 hours or up to overnight. Preheat oven to 425 degrees Fahrenheit.  Remove roast from plastic bag and place meat side down in uncovered roasting pan. Place in oven for 20 minutes at 425 degrees Fahrenheit. Then reduce heat to 250 degrees Fahrenheit and roast for 6 hours (about 45 minutes per pound). 

You can get creative and personalize roast ingredients to your taste depending on your selection:

• Apple cider vinegar or red wine vinegar or a combination of both

• Oil – olive, vegetable, grapeseed, or flavored oil 

An 8-pound Butt will yield about 5-pounds of cooked meat and will serve about 10 people or make 10 meals. Pull or chop meat for sandwiches, carnitas, tacos, chili, or mix into BBQ baked beans.  Meat stores well in refrigerator for 3-4 days and in freezer for 3-4 months.