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Dijon Crusted Pork Butt Roast

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 1 roast
Ingredients Method

Ingredients
  

  • 1 2-4 lb pork butt roast shoulder or picnic roast, boneless and rind on
  • ¼ 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

Method
 

  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.