Oven Roasted Pork Butt with Garlic, Sage and Mustard

IMG_9037The key to this recipe is to not hold back and have fresh seasonings!   This is a thick roast; all the seasoning on the outside will really enhance the flavor of the pork.


– 1 (5-7 pound) boneless pork shoulder (butt)

– 8 small garlic cloves

– 1/4 Cup kosher salt

– 1/4 Cup Olive Oil (Yes, quality does matter)

– Two handfuls of fresh sage, which is about to tablespoons (rosemary will work too, but sage tastes really good)

– 2 Tablespoons dijon mustard


1.) Preheat the oven to 325 degrees roast.

2.) If the roast is not trimmed, cut away the skin leaving about 1/4 inch layer of fat.

3.) Using a chopper or a mezzaluna – mix the garlic and salt together to form a paste.  Stir in the olive oil, sage, and mustard.

4.) You have two options now.  You can either wrap with plastic wrap and put in the fridge overnight OR do what I did and cover it with the paste letting the pork come to room temperature.IMG_9033

5.) Put the pork on a roasting rack that fits in your roasting pan, skin side up.  Put in the oven and roast, uncovered for about 3 to 4 hours.  The meat will be fork tender and your thermometer should read 180 degrees.  If the crust starts getting too brown at any point, lightly lay a piece of foil over the roast to stop its browning.

6.) Let the roast rest 10 to 20 minutes before slicing it.

7.) Everyone loved this, enjoy!


5 thoughts on “Oven Roasted Pork Butt with Garlic, Sage and Mustard

      1. Karen Brown

        Ridiculously easy! I’d make it more often, but don’t want to grow tired of it. I literally prepare it the night before, wrap it in cellophane, toss it in the crockpot the next mornining with a little broth or just water and let it cook on low for 5 hrs. DELISH!

        More crockpot – slow cook recipes????

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