Paula Deen's Smoked Boston Butt Roast

from ButterYum
makes one 5-pound roast

Printable Recipe


  • 2 tablespoons seasoned salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground black pepper
  • 2 tablespoons plus 2 teaspoons kosher salt
  • 1 large onion, sliced
  • 3 bay leaves
  • 1 cup water
  • 5 pound pork butt roast (also called a shoulder roast)
  • 4 tablespoons Hickory flavored liquid smoke
  • optional:  barbecue sauce 


  1. Preheat oven to 350F.
  2. Make a rub by combining the seasoned salt, garlic powder, black pepper, and kosher salt; reserve for later. 
  3. Layer the sliced onions, bay leaves, and water in a large roasting pan.
  4. Sprinkle the rub all over the roast and massage it into the surface well; repeat with the liquid smoke.
  5. Place roast on top of the onion layer in the roasting pan; cover pan well with foil.
  6. Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170F is reached.  Serve with barbecue sauce if desired (we prefer to eat it with the pan drippings).
  7. Remove from oven and rest for 10 minutes before slicing.