This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is incredibly easy to make and yields enough to feed a small army. It’s roasted low and slow until falling apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners.
This oven method for roast pork butt yields delicious pulled pork. (As does the slow cooker method for braised pork butt. My personal preference is for grilling it—see the grilled pork butt variation beneath the recipe. But I’ve roasted it with excellent results.) Honestly, I’ll take pork butt any way I can get it! Any way you choose, be sure to get a pork butt (aka shoulder) with the bone in and with a decent amount of fat in it. As the pork cooks, the fat will prevent the meat from drying out and the bone will flavor the meat nicely.–Nick Evans
LC Stuffing Our Pieholes With Roast Pork Butt Note
Excuse us, but we’re too preoccupied by stuffing our pieholes with this ridiculously glorious and insanely easy roast pork butt to say anything. Hey, anyone seen the napkins?!
Actually, we take that back. We have learned a thing or three about pork butt (giggle…we said butt) over the years, and so we want to share those tricks with you. Feel free to chime in and add a comment below with any truths you’ve experienced in your pork butt (giggle) escapades.
Pork Butt Truth 1
Pork butt is not actually pork butt. It’s pork shoulder. And you may find either or both of those terms on the label at the store. Confusing, right?! We’ve seen this cut labeled “Boston butt” and (Actually, if you see Boston butt, grab it. One of our recipe testers, Suzanne Fortier, once explained to us, “I was taught by my French-Canadian grandmother and father to request the butt end of the shoulder, or the Boston butt. The other end is sometimes called the picnic shoulder, and it tends to be gristlier. The Boston butt is the only way to go, according to Grandma Rose. Why mess with a good thing?) Still, it’s funner to say pork butt.
Pork Butt Truth 2
A lot of folks swear by bone-in as opposed to boneless pork butt for the best flavor. Others prefer the convenience of boneless pork butt. Shrug. Suit yourself. Honestly? We feel the same way our recipe tester, Jackie Gorman does. In her words, “With pork butt, I don’t think that the flavor is dependent upon the bone, but the amount of fat it has.” See, pork has been bred to be leaner and leaner over the years, which is not a good thing. Not a good thing at all. Our advice is to get yourself a nice heritage pork butt that’s well-marbled and has an obscenely thick layer of fat on it, just as God intended. Because as the pork roasts, the fat sloooooooowly melts, constantly bathing the underlying meat in what we like to think of as essential fatty acids of a different, porkier, yet still healthful sort. You won’t be sorry.
Pork Butt Truth 3
Size matters. Although exactly how it matters depends on your personal preference. We prefer to roast a couple modestly sized 3- or 4-pound pork butts side by side in the same roasting pan rather than a single 8-pound pork butt, only because they seem to remain more moist. But that’s just us.
Pork Butt Truth 4
Trust thyself. There are hundreds of pork butt recipes out there and each will insist on this cut and that size and this oven temperature and that method. Whatever. We found what works best for us, and you’ll find that below. But only you know what works best for you. We hope you find it here, but if not, don’t hesitate to veer from the below. For example, our editor had a rebellious streak and roasted her pork butt uncovered the entire time, as opposed to smothering it with foil as directed in the recipe. Oh, and she had also omitted any spice rub and opted instead for just salt and pepper. She swears it was the best damn pork butt she ever had. But you may feel differently. See what we mean when we say trust thyself?!
Roast Pork Butt
- Quick Glance
- 20 M
- 10 H
- Makes about 6 pounds pulled pork
Special Equipment: Instant-read thermometer
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- 1/2 to 1 tablespoon red pepper flakes
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- A (6 1/2- to 8-pound) bone-in pork butt (aka pork shoulder) or two 3 1/2- to 4-pound pork butts
- Your favorite barbecue sauce (optional)
- 1. In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
- 2. Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it in on a rimmed plate or container of some sort, and refrigerate overnight to let the flavors mingle.
- 3. Heat your oven to 250°F (121°C). Place a wire rack in a roasting pan.
- 4. Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the exterior of the pork butt is crisp and dry—this is what’s referred to as “bark” in smoking circles. This will most likely take 4 to 8 hours, depending on your oven and the size of your pork butt. [Editor’s Note: For us, this happened when the pork butt reached an internal temperature of somewhere between 170°F (77°C) and, as professionals and diehards usually recommend, 190° (87°C), although the internal temperature is less important than the undeniable presence of the bark. If you don’t let the bark fully develop, the finished pork will be soft and a touch soggy on the outside rather than crisp.]
- 5. Carefully wrap the pork butt in a couple layers heavy-duty aluminum foil and return the pork butt to the wire rack in the roasting pan. Continue to roast until the pork reaches an internal temperature of at least 190°F (88°C) and preferably 200°F (93°C). This recipe is almost impossible to pull off without a meat thermometer. You really can’t judge the pork by sight or feel. A thermometer is the only way to know. Personally, we prefer a digital probe thermometer that can be left in the pork as it roasts or grills. When you insert the thermometer, stick it into the thickest part of the pork butt, and be sure not to have it next to any bone or you’ll get a false reading.) Remove the pan from the oven and let it rest for 30 to 45 minutes before carefully unwrapping the foil.
- 6. Shred the pork with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within. You’re probably going to want to douse the pulled pork with some barbecue sauce to impart some flavor and sauciness. Use the pulled pork in sandwiches or store it for use in other recipes or just stand there at the counter and nosh on it. (The pulled pork will store well in the fridge for 7 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags.)
Grilled Pork Butt Variation
- Preheat your oven to 250°F (121°C). We highly recommend using an oven thermometer on the grill surface to make sure your temperature is as close to that as possible.
If you’re using a gas grill, this will probably mean turning off all the burners except one and turning that burner on medium-low to low.
If you’re using a charcoal grill, prepare your grill for indirect heat and build a good coal base before adding the pork. You will most likely have to add charcoal a few times throughout the cooking time to maintain a nice even heat. It’s also not a huge deal if your grill gets hotter or cools off a bit. Just do your best to keep it low and steady.
- Place your pork butt, fatty side up, directly on the grill rack. Cook the pork at 250°F (121°C) until the exterior of the pork butt is crisp and dry—this is what’s referred to as “bark” in smoking circles. This will most likely take 4 to 6 hours, depending on your grill and the size of your pork butt. Carefully wrap the pork butt in a couple layers heavy-duty aluminum foil and return the pork butt to the grill rack. Continue to grill until the pork reaches an internal temperature of at least 195°F (91°C) and preferably 200°F (93°C). You absolutely need a meat thermometer to make sure it’s done. This will most likely take between 7 and 10 hours although we’ve had it take up to 14 hours on a finicky charcoal grill. Remove from the oven and let it rest for 30 to 45 minutes before carefully unwrapping the foil.
- Shred the pork as instructed above.