Boning a Boston Butt Pork Roast

I'll be posting a really delicious recipe for a slow-cooked, old fashioned pork roast... one that called for a boneless Boston Butt Pork Roast (also known as a shoulder butt roast).

As I was preparing the roast for the oven, I realized there was one little problem... my roast wasn't boneless. I had no idea how to remove the bone, but I gave it a go and it wasn't anywhere near as hard as I thought it would be, so don't be afraid to try it yourself sometime. Here's what I did...

I started with a 6 1/2 pound bone-in roast (6 pounds after the bone was removed). I dried the roast well with paper towels to keep it from slip-sliding all over the place. Then I located the bone and, using a very sharp boning knife, I started trimming with long shallow stokes against the bone, pulling the meat away from the bone as I went along.

I just followed the contour of the bone and within a matter of minutes, I had the weird shaped blade bone completely removed. It was so easy!