Name: Roasted Pork Butt with Spring Herb Sauce
Prep time: 10 min
Cook time: 2 h
Yield: 6 people
Ingredients: 3 –4 lb pork butt roast; 2 tablespoons olive oil; 2 cloves garlic; 1 tablespoon chopped rosemary; 1 tablespoon chopped thyme; Zest of 1 lemon; Salt and freshly cracked black pepper; Spring Herb Sauce; ½ cup parsley; ¼ cup dill; 2 tablespoons chives; 2 tablespoons capers; ⅓ cup olive oil; 2 tablespoons lemon juice; 1 garlic clove

This was originally meant to be a pork tenderloin.

Something quick, classic, and easy to serve for a spring dinner party.

But when I got to the store, that’s not what was available — so I adjusted.

And honestly, I’m glad I did.

This roasted pork butt turned into something a little more relaxed, a little more generous, and exactly the kind of main dish that works for a gathering. Slow roasted until tender, finished with a bright, herb-forward sauce — it’s the kind of dish that feels special without being complicated.

sliced pork on platter plated over citrus

Why This Works for Hosting

When I’m choosing a main for a dinner party, I want something that:

• Feels substantial
• Can be prepped ahead
• Doesn’t require constant attention
• Feeds a table easily

Pork butt does all of that.

It roasts slowly, giving you time to prepare everything else. It slices easily and serves beautifully family-style. And paired with a fresh herb sauce, it feels balanced — not heavy.

This dish is a reminder that hosting doesn’t always go exactly as planned.

Sometimes the store is out of what you intended. Sometimes you pivot.

And often, those adjustments lead to something better.

A little more relaxed. A little more generous. A little more you.