Sonja's Pork Roast Butt

Sonja Adams


I cooked this Pork Roast for Sunday dinner and it was fabulous.Just wanted to share what I did.


★★★★★ 1 vote

8-10 people, maybe depending on the size of your roast
30 Min
4 Hr


  • 1
    pork shoulder butt or pork shoulder roast
  • 1
    medium vidalia oninon
  • 1
    roasting bag
  • 1
    grillmates applewood rub

  • 1
    jalapeno pepper, seeded and minced
  • 1
    garlic cloves, minced
  • ·
    thyme, dried or ground
  • ·
    sage, rubbed or ground
  • ·
    parsley flakes
  • 1/2 tsp
    lawry's seasoning salt
  • ·
    sprinkle salt and black pepper
  • 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • ·
    meat tenderizer
  • ·
  • ·
    oil, of any kind

How to Make Sonja's Pork Roast Butt


  1. Mix all the ingredients for stuffing, use the oil only to combine the ingredients, so drizzle a little at a time, just to wet the other ingredients so they mix well. (The thyme and sage is what brings out the pork in this dish, so add it to taste how you like. When you add it make sure you taste or smell the thyme and sage, but do not over do it, those two spices are strong. Use more thyme than sage.)
  2. Rinse pork butt, then make small slits all over for stuffing the herb mixture into. After stuffing the pork roast, sprinkle salt, old bay seasoning, meat tenderizer and Applewood rub all over, then moisten hands with oil and rub those spices all over.
  3. Place in roasting bag then put sliced onions all over it. Seal bag (don't forget to poke smalls holds in the bag) and bake at 350 degrees for 3 1/2 to 4 hours. Let settle for 10-15 minutes, then cut and serve. Also makes a juice for sauce or gravy that can be used over rice or potatoes.

Printable Recipe Card

About Sonja's Pork Roast Butt

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

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