Growing up on a farm in beautiful Lancaster County PA, I have many fond memories spent around the table for meals. Holiday meals made with traditional foods have especially been marked as special, such as turkey for Thanksgiving or cookies for Christmas.
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Since this is New years, my taste buds have been hankering for the traditional New Year’s meal that my mom always served, and that was pork, sauerkraut, and mashed potatoes. That was the meal that all of the housewives of Lancaster County served, and I always assumed that was the traditional New Year’s meal worldwide until my world expanded as I grew older! I then learned that New Year’s traditions vary depending on where you live or who your ancestors were. From what I read, though, pork remains a main dish at New Year’s, although the sides may vary.
Why Pork?
Pork is thought to bring good luck. The tradition of eating it on New Year’s is a German and Eastern European tradition brought to the US by early settlers.
Now, putting all that aside, pork is good anytime, and today I’m going to share about preparing a pork butt roast. (Did you know that the butt roast doesn’t actually come from the pig’s butt? It is cut from the front shoulder of the pig, and in colonial times, butchers packed meat into large barrels called butts for storage. Thus it became known as pork butt.)
Pork Butt Roast (Oven Method)
1 (3-4 lb.) Boston Butt or shoulder roast
1 teas. each of salt, black pepper, and garlic pwd.
1/2 teas. each of onion pwd. ground cumin, and thyme
Preheat oven to 450*
Combine seasonings.
Trim off fat if needed and rub roast all over with seasonings.
Heat a heavy skillet and sear the roast on all sides for a few minutes.
Transfer to a roasting pan and cover with foil.
Reduce temp to 325* and roast for 3 hours. (low and slow since this is a tougher cut of meat)
Remove foil and continue rating for another hour or until roast is pull-apart tenderness.
Shred with 2 forks and serve with BBQ sauce.
Crock Pot Method
2 large onions
1 pork butt or shoulder roast (trim off fat as needed)
Seasoning of your choice
1 teas. salt
2 cups chicken broth
Grease a 6 qt. slow cooker with cooking spray
Place onions in the bottom of the cooker.
Rub pork with seasoning and salt.
Sear roast on all sides and place on top of onions.
Cover and cook on high for 6-7 hrs. or 9-10 hrs. on low or until meat pulls apart easily with a fork.
Remove from crockpot and shred meat. Serve with BBQ sauce.
I’m hungry!