Pork Butt Roast with Vegetables Recipe
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Pork Butt Roast with Vegetables

By: Kat Supporting Member (Click to learn more about Supporting Membership)
"Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (103)

What to Drink?
Wine Pinot Noir
Cocktail Shaggy's Manhattan
Prep Time:
20 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • salt and pepper to taste
  • garlic powder to taste
  • 6 pounds pork butt roast
  • 2 onion, sliced
  • 20 new potatoes, raw
  • 16 carrots, peeled
  • 2 cups mushrooms, halved

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
  3. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 549 | Total Fat: 20.9g | Cholesterol: 124mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 25, 2003 by JUDI LEAMING   view full review
Very easy, very good. I seared this as directed then put it in the crock pot and let it cook...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 10, 2006 by Suzy   view full review
This is a very good base recipe. I crusted the pork with seasoning salt (Hye's is amazing if...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 13, 2008 by debbiecox   view full review
Absolutely delicious! Tender and juicy. I used a 3 3/4# roast and rubbed it with Montreal...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 26, 2006 by VORCHA   view full review
So tender and moist! To further flavor the roast, I slivered 3 cloves of garlic, made slits...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 26, 2005 by JENNLYNNMAHAN   view full review
Made this for some friends and was told this is one of the best roasts they have ever had. I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 13, 2003 by DRIED CRANBERRY   view full review
THIS WAS VERY GOOD!iUSED CHICKEN BROTH INSTEAD OF WATER .BUTTERFLIED MY ROAST AND SEASONED IT...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jun. 22, 2006 by my3littlangls   view full review
i did almost everything in the, except i stuck it into a oven bag. Such a yummy roast
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 3, 2006 by Jennifer   view full review
This was wonderful!! The meat was so tender that you didn't need a knife at all. It takes a...
The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 3, 2005 by aj   view full review
The recipe's ingredients looked bland to me, but after reading all the positive reviews, I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 16, 2003 by Mama Cass   view full review
So moist and tender -- the meat just fell apart! I'm going to add BBQ sauce to the leftovers...

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