# Pork Butt Roast

This recipe shows how to butterfly and tie a boneless pork butt roast, preparing it for rotisserie cooking.

- Servings: 4 servings
- Total time: 7 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 2.5 pounds boneless pork butt
- 1 porchetta spice
- 1 sage
- 1 rosemary
- 1 garlic
- 1 red pepper
- 1 black pepper
- 1 salt
- 1 olive oil

## Instructions

1. Place the boneless pork butt on a cutting board, fat side up. Using a knife, cut through the pork about half an inch from the bottom. Cut all the way through, but not all the way to the other side; this should resemble opening up a book. Repeat this process on the other side as well.
2. In a mortar and pestle, mash the porchetta spice (or a similar mix of spices). The cook suggests using star anise in place of fennel seed.
3. Spread the spice mix over the opened pork butt and roll it back up as tightly as possible.
4. Using kitchen string, tie the pork roast. Start in the middle, creating a number four pattern, pull tight, and tie a knot underneath.Repeat this process in the middle and then in between the first ties.
5. Cut off any extra string and put the roast on a rotisserie to cook.

## Equipment

- knife
- mortar and pestle
- scissors

## Source

- Original video: https://www.facebook.com/share/v/189pEFCsPW/
- Recipe page: https://www.cliprecipe.com/recipe/4e8318ed-304b-46fd-b04e-ee28cbd97bbf
- Extracted: 2025-04-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt