Pork Butt Roast
A flavorful pork butt roast slow-cooked with aromatic spices, onions, and a savory soy-wine sauce. Its tender meat and rich flavors make it perfect for hearty family dinners or gatherings, pairing well with rice and vegetables for a complete meal.
Ingredients
Instructions
- Trim excess fat from the pork butt.
- Place the pork butt and quartered onions in a 3 to 4-quart casserole dish.
- Mix garlic, ginger, white pepper, white wine, water, soy sauce, and star anise; pour over the meat and onions.
- Bake in a preheated oven at 300°F (150°C) for 3 hours.
- Serve the pork with rice and vegetables.
Tips & Substitutions
For added flavor, consider marinating the pork butt overnight with the garlic, ginger, and soy sauce mixture. If you don't have white wine, chicken broth can be used as a substitute. Adjust the amount of white pepper according to your spice preference. To enhance the aroma, you can add a few cloves of garlic whole instead of chopped.
Serving Suggestions
Serve the pork butt roast over a bed of rice or with a side of loaded mashed potatoes for a comforting meal. Pair with steamed vegetables or a fresh salad to balance the rich flavors. For a complete meal, consider serving alongside Boston baked beans for a delicious combination.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a baking dish with a little bit of the cooking liquid, cover with foil, and heat in a preheated oven at 325°F (165°C) until warmed through. Alternatively, you can microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Butt Roast contains roughly 722 calories, with 40g protein, 49g carbohydrates, and 39g fat. It is an excellent source of protein (81% of the Daily Value) and iron (34% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork loin, though cooking times may vary. Pork shoulder will yield a more tender and flavorful result due to its higher fat content, while pork loin may cook more quickly, so adjust your baking time accordingly.
What is the best way to know when the pork is done?
The pork is done when it reaches an internal temperature of 190°F (88°C) for optimal tenderness. You can use a meat thermometer to check this. Alternatively, the meat should be easily pulled apart with a fork when it’s finished cooking.
Can this dish be made in a slow cooker?
Absolutely! To prepare in a slow cooker, follow the same initial steps, then place everything in the slow cooker and cook on low for 6-8 hours or high for 4-5 hours. This method allows the flavors to meld beautifully and the pork to be incredibly tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).