Slow-Roasted Villari Prime Bone-In Pork Butt with Lemon-Herb Marinade

Ready In

300 min

Prep

60 min

Cook

240 min

Servings

6 - 10

Indulge in the ultimate comfort food with this Slow-Roasted Villari Prime Bone-In Pork Butt! The pork is deeply marinated in a bright, savory blend of fresh lemon, rosemary, thyme, and honey for maximum flavor. After hours of slow roasting, the meat achieves that perfect, fall-apart texture that's melt-in-your-mouth tender and incredibly juicy. It's an effortless way to create a succulent, show-stopping centerpiece for any dinner table!

A roasted pork butt with a golden-brown, crackled skin sits on a silver platter surrounded by fresh green lettuce, red peppers, garlic bulbs, and sliced red onions on a wooden table.

Pork
Dinner

Ingredients

5-6 lbs Villari Prime Pork Butt
3 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper to taste

Marinate the pork: In a bowl, mix olive oil, garlic, lemon zest and juice, rosemary, thyme, Dijon mustard, honey, salt, and pepper. Rub the mixture all over the pork butt, making sure it’s evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat the oven to 325°F (165°C).
Roast the pork: Place the marinated pork butt on a roasting rack in a large roasting pan. Roast for 3.5-4 hours, basting with the marinade every 45 minutes, until the pork is tender and the internal temperature reaches 190°F (88°C) for that perfect, fall-apart texture.
Rest and serve: Once the pork is done, remove it from the oven and let it rest for 10-15 minutes before slicing.