Excellent way to fix a Boston Butt (pork shoulder) roast. Sweet and Savory at the same time, it makes great sandwiches with the leftovers and we ate it for dinner sliced with coleslaw and fried potatoes. Just put it in and forget it, very easy. So with a few changes here is the recipe.
Overnight Pork Roast
Serves 4 to 5
One 2 to 2 -1/2 -pound boneless pork butt
Kosher salt (much cheaper than sea salt)
1 tablespoon maple syrup (not pancake syrup)
1/8 cup light brown sugar
1/2 tablespoon Dijon mustard
3/4 teaspoon chopped thyme leaves
2 small cloves garlic, finely chopped
1/8 teaspoon red pepper flakes
Freshly ground black pepper
Tie the pork butt with kitchen twine in several places so that it cooks evenly. Salt it generously all over and let it sit at room temperature for about an hour.
Combine the maple syrup, brown sugar, mustard, thyme, garlic and red pepper flakes in a small bowl. Add a few pinches of salt and several grinds of pepper.
Heat the oven to 475 degrees. When the pork is at room temperature and the oven is hot, smear the sugar, mustard and garlic mixture all over the pork, concentrating a good amount of it on the top of the roast, where the fat is. Place into a roasting pan or cast iron baking dish just big enough to hold it, and put it in the oven. After no longer than 15 minutes, turn the heat down to 200 degrees. (Do not open the oven door to peek!)
Leave the pork in the oven overnight,or for at least 6 hours and up to 8. All you need is a soft roll and some coleslaw, or a big pile of mashed potatoes.