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How to Convection Roast a Boston Butt

author image Jared Paventi
Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. He holds a master's degree from Syracuse University's S.I. Newhouse School of Public Communication and a bachelor's degree from St. Bonaventure University. He also writes a food appreciation blog: Al Dente.
How to Convection Roast a Boston Butt
Contrary to their name, pork butts are actually cuts of the pig's front shoulders. Photo Credit: Eising/Photodisc/Getty Images

Pork butts get laughs for their name, but in reality a butt is the pig's shoulder. The Boston or shoulder butt is cut from the upper back shoulder blade of the pig's front legs. Cooking with a convection oven differs only slightly from conventional ovens. Convection ovens use radiant heat circulated through the oven by a fan to cook, Heather Tyree writes for This browns meat more evenly and cooks it faster. To accommodate convection's power while using a recipe for conventional ovens, you should lower the cooking temperature 25 degrees or reduce the cooking time by 25 percent.

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Step 1

Preheat your convection oven to 425 degrees Fahrenheit.

Step 2

Cover a rimmed baking sheet in aluminum foil and rub 1 tbsp. of olive oil on the foil with your fingertips or a paper towel.

Step 3

Set the Boston butt on the center of the baking sheet, with the fat side up.

Step 4

Measure 2 tbsp. of olive oil and lightly drizzle the roast with olive oil. Rub the oil into the roast with your hands. Sprinkle a liberal amount of salt and pepper over the top of the roast to season.

Step 5

Insert the roast into the preheated oven and cook 30 minutes.

Step 6

Reduce the oven to 275 degrees Fahrenheit and continue roasting for at least three additional hours. Use your thermometer to check the temperature periodically. The roast is done when a thermometer measuring the temperature in the middle of the roast reads 190 degrees Fahrenheit.

Step 7

Remove the roast from the oven and let sit for 15 to 30 minutes to rest.

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