This Paleta de Cerdo (Boston Pork Butt Roast) recipe is savory, tender and the perfect one pan meal. Loaded with potatoes, onions, mini cobs, carrots and lots of flavor. Perfect any day of the week and great for special occasions.

Paleta de Cerdo (Boston Butt) served on a white platter with potatoes, corn cobs, onions and carrots.

Just like our Lomo Relleno (Stuffed Pork Loin) recipe, this Paleta de Cerdo Asada (Boston Pork Butt Roast), is one of my absolute favorite pork dishes to prepare.

It always turns out perfectly caramelized on the outside and fantastically moist and tender on the inside.

Seasoned simply, this pork roast takes care of itself in the oven.

It’s excellent on sandwiches, used in tamales, birria quesadillas or pork enchiladas and even cut up and added to a soup.

Or cook it with a side of potatoes, carrots and corn cobs and you would have created the perfect one dish meal that is guaranteed to make the whole family happy!

Jump to:

Reasons to Love this Roast
Ingredients
Instructions for Paleta de Cerdo al Horno
SUBSTITUTIONS AND VARIATIONS
How to Store the Leftovers?
How to Reheat?
Can I Freeze the Leftovers?
Other Pork Dishes You Will Love
📖 Recipe
Other Side Dishes that Pair with This Dish

Paleta de Cerdo Asada (Boston Butt Roast) fully cooked in a roasting pan surrounded by potatoes, corn cobs, onions and carrots.

Reasons to Love this Roast

Simply Seasoned– add basic spices and this roast does the rest! Unlike other large cuts of meat that need at least 24 hours to marinate, this roast just needs 3 hours.

Not Just a Roast– have leftovers? This roast is excellent in a multitude of dishes! One of my favorites is Cuban Sandwiches!

One Roasting Pan Dish– cook the potatoes, carrots, onions and corn cobs with the pork for a one pan dish. Feeds the whole family!

Leftovers– get a large roast and have leftovers you can freeze and use in another dish like loaded fries.

Here’s a Loaded Fries Recipe by The Recipe Critic

Ingredients

Boston Butt – is the perfect roast to use when you’re short on marinating time and still produces the most flavorful roast.

Potatoes, Carrots, Onions and Corn Cobs – these three vegetables are perfect for a one pot dish!

Adobo – sprinkled all over the pork.

Seasoning – fresh garlic mashed in a mortar and pestle and mixed with oregano, pepper and oil to form a paste that is then spread all over the pork butt.

Apple Cider Vinegar and Fresh Lime Juice – when the pork is almost fully done, the vinegar and lime juice is poured over the pork adding amazing flavor and helps to tenderize the pork even more.

See my recipe card below for a complete list of the ingredients with measurements.

Instructions for Paleta de Cerdo al Horno

Garlic added to a mortar and pestle and mashed.

Using a mortar and pestle, add the garlic and mash.

Once the garlic is fully mashed, add the oregano and pepper and mash again.

Add the oil and mix the ingredients together. Set aside until ready to use.

Slits have been made to the pork roast and layed in a white casserole.

The boston butt has been seasoned with the adobo and garlic, oregano mixture.

Rinse the pork butt under cool water and set on a cutting board.

Using a sharp knife, cut large slits all over and around the pork. Each slit should be about an inch and a half deep.

Rub the garlic, oregano rub all over the pork as well as into the cuts.

Sprinkle adobo all over the pork to season.

Place the pork in a large casserole, cover and refrigerate. Marinate the pork for 3-5 hours or overnight.

The boston butt is placed on top of the roasting rack to bake.

Paleta de Cerdo taken out of the oven to add the potatoes, onions, carrots and corn cobs.

Remove the pork butt and set for 20 minutes on the counter.

Preheat the oven to 400° degrees.

Add 4 peeled garlic cloves, sliced onion, chicken bouillon and 1½ cups of water to the bottom of a roasting pan. Place roast on top of roasting rack and cook for one hour uncovered.

After one hour, remove the roast from the oven and carefully remove the roasting rack allowing the roast to rest on top of the liquid.

Surround the roast with the potatoes, corn, onions and carrots. Cook for another hour.

Note: Add more water to the pan if needed.

The roast has been taken out of the oven and topped with the vinegar and lime juice.

The paleta de cerdo (Boston Butt) is fully cooked and sitting in the roasting pan.

Remove roast from the oven and pour the vinegar and lime juice over the top of the roast. Cook for an additional 30-40 minutes or until the internal temperature reaches 160° degrees.

Once the roast is fully cooked, remove it from the oven and allow it to rest for 20 minutes before slicing.

Slice it into desired thickness, serve with the veggies and pour some of the juices over the meat and veggies. Enjoy!

SUBSTITUTIONS AND VARIATIONS

What Other Vegetables Can I Add?

Brussel spouts are delicious with this roast too!

Can I Use Sweet Potatoes Instead?

Absolutely! Or use a combination of both!

Must I Use Adobo as Part of the Seasoning?

No, if you do not have adobo, simply add salt, pepper and paprika all over the roast.

What if I Don’t have a Rack to Lay the Roast?

You can lay the roast directly on top of the onions, bouillon and water.

How to Store the Leftovers?

Add the leftovers to a container and place in the refrigerator for up to 4 days.

If roast has not been eaten by the fifth day, discard it.

How to Reheat?

To reheat, simply add the roast to a preheated oven or microwave it for a few minutes until heated through.

Can I Freeze the Leftovers?

Absolutely! You either leave the roast whole, slice it, cut up into chunks or cut it whatever way you like and place it in a freezer safe plastic bag.

Store it up to 2 months.