Recipe: Boston Butt Pork Roast - My Way for Alfred

Alfred is this the recipe to which you are referring? I don't know how often Margo comes here, so will try to help you. She doesn't mention sauer Kraut, but I don't see why you couldn't use the recipe and make kraut instead of the veggies.

I read it that she roasts the meat at 375 degrees for 20 minutes without a cover, then reduces temp to 325 degrees and continues roasting uncovered for 1 1/2 to 2 hours. At that point she turns the roast over, adds vegetables and finishes baking it covered for an 1 1/4 to 1 1/2 hours or until done. If you want kraut, you should be able to add it instead of the vegetables for the covered cooking time. You might want to add a little water or chicken broth with it.

If you are referring to a different recipe, please copy and paste it in a reply and surely the poster or someone else will be able to help.

Recipe(Tried): Boston Butt Pork Roast - My Way
Posted By: Margo - CO
Date: November 9th 2002
Board: What's For Dinner?

This is the way I make my boston butt roast - which is one of our favorite cuts of meat by the way and often on sale - got some last week for $.79/pound and got 2 meals for 8 people for about $3.50 as far as the meat went.
Preheat oven and roasting pan to 375*
Salt one side of roast and when oven and pan are hot put salt side down in the pan to sear that side. Salt new top of roast, add garlic powder to taste and bake for 20 minutes or so. Then turn roast over and decrease oven to 325*. Bake for about 1 1/2 - 2 hours depending on size of roast - so far all uncovered. Turn roast over.
Meanwhile, peel potatoes and slice in half lengthwise, prepare carrots (I use baby carrots & just cut off ends), and core and quarter an apples (some kind of eating apple - want it somewhat sweet)
add potatoes to pan first, then carrots, then apples, placing one quarter on top of roast. Add enough water to at least half cover potatoes and
cover roasting pan.
Bake for additional 1 1/4 - 1 1/2 hours until vegetables are done.
This makes a wonderfully moist roast which falls apart in your mouth. And the apple adds a special treat to both the vegetables and the gravy.
Need to be careful for last hour of cooking - check to make sure there is enough water so it doesn't bake dry.
Makes wonderful pork barbecue sandwiches from leftovers (our usual choice) or anything else you would use roast poke for.
I hope you try and enjoy (oh - I use only bone-in)
Margo