Lisa's All-Day Sugar & Salt Pork Roast  Recipe
Lisa's All-Day Sugar & Salt Pork Roast Recipe photo by Taste of Home
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Lisa's All-Day Sugar & Salt Pork Roast Recipe

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My family loves this tender, juicy roast, so we eat it a lot. The salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama
TOTAL TIME: Prep: 15 min. + marinating Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 6 hours
MAKES: 12 servings


  • 1 cup plus 1 tablespoon sea salt, divided
  • 1 cup granulated sugar
  • 1 bone-in pork shoulder butt roast (6 to 8 pounds)
  • 1/4 cup barbecue seasoning
  • 1/2 teaspoon pepper
  • 1/2 cup packed brown sugar
  • 12 hamburger buns or kaiser rolls, split

Nutritional Facts

1 sandwich: 534 calories, 24g fat (9g saturated fat), 135mg cholesterol, 2240mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 43g protein.


  1. Combine 1 cup sea salt and granulated sugar; rub onto all sides of roast. Place in a shallow dish; refrigerate, covered, overnight.
  2. Preheat oven to 300°. Using a kitchen knife, scrape salt and sugar coating from roast; discard any accumulated juices. Transfer pork to a large shallow roasting pan. Rub with barbecue seasoning; sprinkle with pepper. Roast until tender, 6-8 hours.
  3. Increase oven temperature to 500°. Combine brown sugar and 1 Tbsp. sea salt; sprinkle over cooked pork. Return pork to oven until a crisp crust forms, 10-15 minutes. Remove; when cool enough to handle, shred meat with two forks. Serve warm on fresh buns or rolls. Yield: 12 servings
Originally published as Lisa's All-Day Sugar & Salt Pork Roast in Taste of Home April/May 2017

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heidiclark1 User ID: 2771648 265557
Reviewed May. 5, 2017

"I actually made this in the crock pot. I had a 7 lb. roast and cooked it on low for 7 hours. I transferred it to a foil-lined baking sheet and finished in a 500 degree oven as the recipe specifies. Tasty! It seemed a little salty, so I may adjust the salt down next time."

Grammy Debbie User ID: 30612 264782
Reviewed Apr. 17, 2017

"My family loved this delicious version of pulled pork! I put a bottle of good BBQ sauce alongside, but I don't think anyone used any sauce--it was that good! I would caution anyone planning to make it that you need to plan ahead as my big pork butt roast was frozen, so I had to thaw that in the fridge and then let it marinate overnight in the sugar/salt rub, then bake all day. Well worth the effort, just be sure to leave enough time. I will definitely be making this again!"

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