Slow Roasting:

1. Take the meat out of the refrigerator an hour prior to cooking.

2. Season liberally with salt and pepper on all sides.

3. Place in a roasting pan lined with a rack and cook at 450℉ for 15-20 minutes to create a golden-brown crust.

4. Lower the oven temperature to 250℉ and cook for an additional 45 minutes to 1 hour per pound. Cook until the meat is tender and pulls back from the bone.

5. Remove the roast from the oven and allow to cool for at least 10-15 minutes. For tacos, lettuce wraps, or sandwiches, shred the meat and crisp in a pan. Season or add sauce before enjoying with your favorite accompaniments.

Boston Butt, also known as pork shoulder, is the world's favorite cut for slow-cooked pulled pork in all of its spectacular manifestations — from BBQ sandwiches to classic Mexican carnitas, and perníl, the foundation for a great Cuban sandwich. We love to put them in a smoker for hours, or braise them during the colder months. They can also be slow-roasted and make gorgeous centerpieces for any special meal (with plenty of leftovers!).