Lisa's Tender Sugar & Salt Pork Roast

Lisa Allen


My Husband loves this roast. It is very tender. The outside is salty but is great when the meat is all shredded together.

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6 Hr


6 Hr


1 8-10 lb
pork butt roast
1 c
granulated sugar
1 c
coarse salt
1 Tbsp
coarse salt
7 Tbsp
light brown sugar
1/4 cup
dry bbq seasoning
black pepper

Directions Step-By-Step

Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar,and 1 cup coarse salt. Rub dry mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
Preheat oven to 300 degrees.
Transfer pork to a large roasting pan, discarding any accumulated juices and wipe lightly with paper towel. Rub with pepper and bbq seasoning. Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.
Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over cooked pork.
Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Shred with fork and serve hot on fresh buns or rolls.

About this Recipe

Course/Dish: Pork, Roasts