During my latest weekly shopping excursion, I spotted a very nice looking Boston Butt Pork Roast, rolled and tied and weighing in at 6.5 pounds. Prompted in part by a recent posters experience on a Bone-in Pork Sirloin Roast, where I made some recommendations, I decided to purchase this, roast it and share my results with you all here on Chowhound...Regrettably, I must admit that my suggestions were less than perfect for the other member....but hopefully they will forgive me and try the low and slow approach again...gaining some confidence in the method and credibility for me: 0) in the process.
The roast method was very simple.:
* Removed the roast from the refrigerator 2 hours prior to placing in the oven.
* Rinse the meat, and pat dry
* Seasoned with Kosher Salt and Fresh Cracked Black Pepper
* Preheat oven for 30 minutes @ 450*
* Place Roast on a rack into the oven @ 450* for 20 minutes
* Reduced the heat to 200*
* Set the Digital Temperature Probe for 160*
* Hit 160* in 8.5 hours total time including the 20 minute browning phase
* Oven temperature was reduced down to 140* and the roast was allowed to rest uncovered for an additional 2 hours
* The finished results, you can clearly see the fat and collagen was sufficiently melted and butter soft.
* The meat was white on one muscle and pink on the the other.
I recommend you give this a try....there is no need to bring the temperature to 190* as others suggest, unless you want the meat shredded. The meat was both moist and tender.