Homemade pork shoulder butt

 

• Pork Shoulder Butt Roast - 5-pound boneless pork shoulder butt roast.
• Olive Oil - 2 tablespoons of extra virgin olive oil (or you can use Dijon or German mustard).
• Pork Roast Seasoning - 2 tablespoons of pork roast seasoning

1. Preheat. To begin, preheat your oven to 400°F (205°C). Rinse your 5-pound pork roast with cool water and pat it dry.
2. Season the roast. Place your pork onto a roasting rack and coat it with 2 tablespoons of extra virgin olive oil (or your choice of mustard). Generously season the meat with 2 tablespoons of sneasoning!
3. Roast. Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
4. Rest. Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.