Paula's Smoked Boston Butt Roast

Now that the outside temperature has started to fall, I'm looking forward to the return of warmer weather.  Since warmer weather won't be here for 5 or 6 months, I can pretend it's warm out by making this delicious pork roast recipe.  It has all the summer flavor of a smoked pork roast, but it's cooked in the oven.       

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Layer onions and bay leaves in the bottom of a roasting pan; add 1 cup of water.

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Rub the seasoned salt, kosher salt, garlic powder, black pepper, and liquid smoke all over a 5-pound pork butt (shoulder); cover pan well with foil and pop in a 350F oven for 2 1/2 to 3 hours or until the internal temperature reaches 170F. 

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Slice and serve with pan juices.

Items used in the making of this recipe:

(affiliate links)

• professional roasting pan https://amzn.to/3YxGSvM

• nakiri knife https://amzn.to/3HNOO65

• seasoned salt https://amzn.to/3KUDT9I

• bay leaves https://amzn.to/3vTk2QM

• liquid smoke https://amzn.to/3KOUoEq

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Paula's Smoked Boston Butt Roast

makes 8 servings

Printable Recipe

Ingredients

• 2 tablespoons seasoned salt

• 2 teaspoons garlic powder

• 2 teaspoons ground black pepper

• 2 tablespoons plus 2 teaspoons kosher salt (or half table salt)

• 1 large onion, sliced

• 3 bay leaves

• 1 cup water

• 5 pound pork butt roast (also called a shoulder roast)

• 4 tablespoons Hickory flavored liquid smoke

• optional: barbecue sauce

Directions

1. Preheat oven to 350F.

2. Make a rub by combining the seasoned salt, garlic powder, black pepper, and kosher salt; reserve for later.

3. Layer the sliced onions, bay leaves, and water in a large roasting pan.

4. Sprinkle the rub all over the roast and massage it into the surface well; repeat with the liquid smoke.

5. Place roast on top of the onion layer in the roasting pan; cover pan well with foil.

6. Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170F is reached. Serve with barbecue sauce if desired (we prefer to eat it with the pan drippings).

7. Remove from oven and rest for 10 minutes before slicing.

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recent posts

Paula Deen's Apple Cake

Granny Smith apples are not a favorite in this house, but my 18 year old son was at the grocery store with me and asked me to buy a bag.  I questioned his apple selection, but he insisted he loved the tart apples and, not wanting to squelch his desire for such a healthy snack, I put the bag in my cart.  He ate one apple that afternoon and the rest sat in the fruit bowl for the next 2 weeks.  So much for his love of Granny Smith aplles (I just knew he wasn't going to eat them!!).  Anyway, what's a mom to do with fruit nobody wants to eat - bake something!!  Enter this Paula Deen recipe called Grandgirl's Fresh Apple Cake from Georgia.  Strange recipe name, but the cake is pretty yummy and it stays moist for days and days.  It's very dense and heavy, and it'll feed an army so I plan to share it at an upcoming brunch.

Items used in this recipe:

(affiliate links)

• 10-inch angel food cake pan with removable bottom https://amzn.to/3fWHoyd

• pure vanilla extract https://amzn.to/3ADnphF

• cooling rack https://amzn.to/3DWxslj

• serrated knife https://amzn.to/3h8H7Ms

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Paula Deen's Fresh Apple Cake

serves 16-20

Printable Recipe

Ingredients

cake:

• 2 cups granulated sugar

• 3 eggs

• 1 1/2 cups vegetable oil

• 1/4 cup fresh orange juice

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 tablespoon ground cinnamon

• 1 tablespoon pure vanilla extract

• 3 cups peeled and finely chopped apples

• 1 cup shredded coconut

• 1 cup chopped pecans

Sauce:

• 8 tablespoons butter

• 1 cup granulated sugar

• 1/2 cup buttermilk

• 1/2 teaspoon baking soda

Directions

1. Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.

2. In a large bow, combine all the ingredients except for the apples, coconut, and pecans.

3. Stir in the apples, coconut, and pecans.

4. Pour batter into prepared pan and bake for 90 minutes.

5. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).

6. Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up).

7. Bring mixture to a boil; stirring constantly, boil for 1 minute.

8. Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.

adapted from Paula Deen