Father Tim's Mother's Pork Roast

Father Tim's Mother's Pork Roast Recipe

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Diana Perry


Don't you just love the name on this recipe? It brings to mind a family tradition recipe so good, that the son asked for the recipe so it could be passed along and shared and enjoyed by others! Love that!!

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30 Min
5 Hr


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2 Tbsp
vegetable oil
1 Tbsp
all purpose flour
4 lb
boneless boston butt pork roast (1 piece)
1/2 c
fresh sage leaves/ or 3 tbsp dried sage
1/2 c
chopped fresh rosemary/ or 2 tbsp dried rosemary
1/4 c
fresh thyme leaves/or 2 tablespoon dried tyme
10 clove
garlic, minced
2 tsp
sea salt
3 Tbsp
2 Tbsp
unsalted butter, softened
4 c
reduced fat chicken stock

How to Make Father Tim's Mother's Pork Roast


  • 1Preheat oven to 300 degrees
  • 2Place oil in heavy Dutch oven, over medium high heat
  • 3Rub flour over the meat; brown all sides of the meat in the Dutch oven. Takes about 5 minutes per side. Remove from pan, and set aside.
  • 4Place the sage, rosemary, thyme, garlic, salt, bourbon and butter in small bowl; stir until it forms a thick paste; rub herb paste all over the pork roast.
  • 5Return to Dutch oven; pour 3 cups of the chicken stock around the pork; cover and place in the oven.
  • 6Cook for 5 hours; check the meat after 3 hours, and add another cup of stock if sauce looks too dry; remove from oven; allow meat to rest for 15 minutes before slicing.
  • 7Serve with gravy from the pan.

Printable Recipe Card

About Father Tim's Mother's Pork Roast

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Heirloom

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