Boston Butt Pork Roast

Photo: flickr user tremaine.lea

Ingredients

4 pounds Boston butt roast (or larger if desired)

8 potatoes peeled, and cut in half lengthwise

1 pound baby carrots

1 delicious (or other sweet) apple, cut in eighths

water

Preparation

Preheat oven and roasting pan to 350*. Salt and pepper one side of the roast. Place seasoned side of roast down on preheated pan. Bake for 20 minutes season top side of roast Turn roast over and decrease oven heat to 325* Roast for about 2 1/2 hours at 325* (longer time if larger roast)

Turn roast over, and add vegetables around base of roast in pan - with potatoes on bottom, covered by the carrots and at least 2 pieces of the apple on top of the roast. Cover the roasting pan. Add hot water to depth of about 1" Bake for additional hour or hour and 15 minutes or until vegetables are done and meat shreds easily. Remember to check water level occasionally - do not want it to go dry

A 4 Lb roast will yield a terrific meal for 8 and enough leftovers for barbecued pork sandwiches the next night and lunch for 1 or 2 the day after