We like big butts and we cannot lie! You may not think of the pork butt as a lean diet option. Pork butt, also known as pork shoulder, is popular for pulled pork. Larger grocery chains will help you save with fattier cuts, but (pardon the pun) we at Giovanni’s like to brag about our pork products: we carry 90% lean butt roast that is raised in Ohio. Our pork is among the best in the industry. The recipe below is to prove our claim to fame. Try for yourself and we bet you won’t go back!
Gio’s Pork Roast
1 pork butt roast (with or without bone)
1/2 cup Dijon mustard
1/2 cup soy sauce
2 tbs black pepper
2 tbs paprika
1 tsp liquid hickory smoke
1 tsp ground ginger
Mix all ingredients in a small saucer, liberally pour and rub the mixture all over the pork roast and cover entire roast with cling wrap, put in fridge for 2-24 hours (depending on how much time you have), preheat oven to 300, remove cling wrap and place basted roast into a covered baking dish. Bake in oven for 30 minutes per pound or until internal temp reaches 160-175. The higher the internal temp the more the roast will pull apart like a pulled pork. Use the juices as an au jus. Serve with slaw and greens of choice. Leftovers are great for sandwiches, just put on a bun and sauce it as you’d like.
Have a special request? We’ll assist with tricks of our trade from tying to thin sliced meats ready for cooking. Ask or email for more details.