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Dijon Crusted Pork Butt Roast



I like BIG BUTTS and I cannot LIE!


Sunset on Brethourpark Way

Seriously. Who doesn’t?

After all the CrossFit with it’s back squats, front squats, overhead squats, air squats, thrusters and wall balls….you start to get a little of a bootay…

And then all of a sudden your flat “it runs in the family” butt can’t fit into any of your jeans anymore. Skirts are tight but Heeeeelll-Oooooooo bum bum!

Moral of the story? If you have a flat butt and you think it’s all genetics….get squatting. Get low. Get your knees right to the crease of your hips or better yet, below that! You want a booty? You gotta work for it!

Or you can go and buy a pork shoulder (also known as a BUTT roast) and slow roast it to juicy, succulent perfection.

Today’s recipe is for one of my all time favourite big ol’ hunks o’ meat. Dijon crusted pork butt roast! Dijon! I put that shit on everything…seriously. Slow roasting a pork roast is the only way to go. This recipe calls for using an oven, but you can do the exact same thing in a BBQ if you put the roast on indirect heat (ie turn one burner on and put the roast on the side that is turned off). Try to maintain an even 300°F heat on your BBQ and increase the cooking time by about 10 minutes per pound. Voila! Succulent GLORY!

Please, please, please do not cook it beyond 145°F. You do not need to, dry pork is for…um…no one…cause it makes people choke. Pork is the other white meat, so dig in!



One year ago: 2% Jazz and 98% Funky Stuff

Two years ago: Brown Butter and Vanilla Bean Scones

Three years ago: Jacked Up Cookies and Cream Ice Cream

Dijon Crusted Pork Butt Roast

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 1 roast

Serving Size: 2-4


  • 1 2-4lb pork butt roast (shoulder or picnic roast), boneless and rind on
  • 1/4 cup Dijon mustard
  • 1 clove garlic, minced or grated
  • 1-2 tbsp fresh rosemary, finely minced
  • fresh cracked pepper to taste
  • 2 tbsp coconut oil, melted


  1. Bring the roast to room temperature by letting it sit on a plate lightly covered on the counter for 2-3 hours before beginning.
  2. Preheat oven to 325°F.
  3. In a heavy, oven safe pan (preferably cast iron) heated to medium high, sear the roast on all sides. Turn heat off and set aside, leaving the roast in the pan.
  4. In a small bowl, blend the Dijon, garlic, rosemary and pepper until combined. With a form or small whisk, mix in the coconut oil until completely emulsified.
  5. Apply the rub to all sides of the roast except the rind side. Set the roast rind side down in the pan again and place in the preheated oven.
  6. The roast is done when an internal temperature of 145°F is reached (the minimum safe temperature for pork). Approximately 40-45 minutes per pound.
  7. Remove the roast from the oven and allow to rest in the pan for 20 minutes before slicing.


Similarly delicious recipes from other fantastic food blogs:

Honey Mustard Cuban Pork Burgers from PaleOMG
Pork Carnitas from My Kitchen Escapades
Paleo Roasted Stuffed Pork Tenderloin from Paleo Cupboard
One Pot Paleo Pork Fried Rice from Paleo Pot
Cumin Spiced Slow Cooked Pork from Everyday Paleo


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