15 or more servings
YouTube instructional video is at the bottom
What you’ll need
6-to-8-pound Boston butt (Bone in) Pork Shoulder Roast
Olive oil
Liquid Smoke
Seasonings
1 yellow onion
2 pods garlic
Fresh Rosemary
Fresh Thyme
Salt
Tony Chachere’s Creole seasoning
Chef Paul’s Poultry magic
Cayenne pepper
Tools you’ll need
10×15 Roasting pan fitted with a flat or V rack
Disposible piping with with Wilton 230# tip
Meat thermometer
Food Processor
Zip Ties (Optional)
Preparation of ingredients
Step 1- Chop 1/2 of a yellow onion, 1 tablespoon fresh thyme, and 1/4 cup fresh Rosemary. Chop 21 cloves of garlic into 1/6ths of an inch thick slices.
Making the seasoned Onion and garlic mixture
Step 2- In a food processor add the entire contents of the chopped yellow onion, 1 to 2 cloves garlic, 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1/2 teaspoon Cayenne pepper, 1 1/2 teaspoons chopped fresh Rosemary, 1 teaspoon chopped fresh Thyme and 2 tablespoons of liquid smoked. Blend for 1 minute and 30 seconds of until mixture has a paste texture.
Preparation and marinating of the Pork Roast
Step 3- Add Roast into a strainer. Rinse roast with cold water. Transfer roast onto chopping board and pat roast dry with napkins.
Step 4- Take a sharp serrated knife and cut 21 holes into the top as sides of the roast. 18 holes at the top and 3 on one side of the roast. Note- You may have to add more holes if you have a bigger roast.
Step 5- Add seasoned onion and garlic mixture into a piping bag fitted with Wilton #230 tip. Pipe onion and garlic mixture into each hole on the roast. Reserve 2 tablespoons of the mixture. Once done add 1 to 2 slices of garlic into each individual hole on the roast. Add the rest of the onion and garlic mixture on top of the roast. Spread mixture all around the roast. Place roast into a large airtight clear bag. Place into to fridge and let marinate for 3 hours or overnight. (Preferred)
Final preparation and Baking the Pork roast
Step 6- Add 2 teaspoons Olive oil or any oil of your choosing into the palm of your hand. Rub mixture all over the roast. Add 1/4 teaspoon salt, 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 1/4 teaspoon Cayenne pepper, 1 teaspoon finely chopped Rosemary and 1/2 teaspoon finely chopped Thyme. Rub the seasonings all over the roast.
Step 7- Place zip ties along the width of the pork roast. One in the front and another in the back. This will prevent the roast from falling apart during the baking process. (Optional)
Step 8-Place roast into roasting pan fitted with a flat or V shaped rack. Add into a preheated 325-degree oven and bake for 4 hours or until meat thermometer inserted into the roast has an internal temperature 175 or 180 degrees. This rule is regardless of the size of the roast.
Step 9- Remove roast from oven. Let cool for 20 to 30 minutes before serving. For best results serve this the next day so that way the flavors can settle and increase overnight.
YouTube instructional video
