I love this kind of pork roast! The stringy kind, which was always referred to in my circle as a rolled pork roast, but I guess it's also called a Boston Butt. Now I know what y'all have been referring to by Boston Butt I wonder when they started labeling them that way in my area.....
Anyway, season the meat with salt, pepper, garlic powder and some sliced onions on top. Put it in a glass pan with about 1/2" of water. Put the lid on and cook covered at 275 F for 3-1/2 hours. Then take the lid off for another half hour. It takes longer to take the wrapping off the meat than it does to prep the roast for cooking
And you can leave the knife in the drawer
Anyway, season the meat with salt, pepper, garlic powder and some sliced onions on top. Put it in a glass pan with about 1/2" of water. Put the lid on and cook covered at 275 F for 3-1/2 hours. Then take the lid off for another half hour. It takes longer to take the wrapping off the meat than it does to prep the roast for cooking
And you can leave the knife in the drawer