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A partially shredded roast pork butt in a roasting pan with a fork nearby.
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4.79 / 437 votes

Roast Pork Butt

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an easy recipe to make and yields enough pulled pork to feed a small army. Perfect for Super Bowl, weekend bashes, and weeknight dinners. Best of all, it can be roasted in the oven.
Prep Time20 minutes
Cook Time10 hours
Rest Time30 minutes
Total Time10 hours 50 minutes
Course: Mains
Cuisine: Southern
Servings: 16 servings
Calories: 305

Equipment

  • Instant-read thermometer

Ingredients

  • 1 tablespoon Diamond kosher salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • ½ to 1 tablespoon red pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon coarsely ground black pepper
  • one (6 1/2- to 8-pound) bone-in skinless pork butt, or pork shoulder or two 3 1/2- to 4-pound pork butts
  • Your favorite grocery store or homemade BBQ sauce, (optional)
US - Metric

Instructions

  • In a small bowl, stir together the 1 tablespoon Diamond kosher salt, 1 tablespoon light brown sugar, 1 tablespoon paprika, ½ to 1 tablespoon red pepper flakes, 1 tablespoon ground cumin, and 1 tablespoon coarsely ground black pepper.
  • Rub the one (6 1/2- to 8-pound) bone-in skinless 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 on a plate, and refrigerate overnight (8 to 12 hours) to let the flavors "hold hands," as my grandmother used to say.
  • Crank the oven temperature to 250°F (121°C). Place a roasting rack in a large pan.
  • Place the pork butt, fat cap side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 195°F to 205°F (90°C to 96°C).
    By this point, the exterior should be crispy and dry. This is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 10 to 16 hours, depending on your oven and the size of your pork butt.
  • Remove the pork from the oven and let the roast rest for 30 minutes on a cutting board.

    ☞ TESTER TIP:  If you’re craving super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers of heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.

  • Shred the roast pork butt with a couple of forks, evenly mixing the crisp, dry edges with the insanely moist, tender pork inside.

    ☞ TESTER TIP: You may want to slather the pulled pork with barbecue sauce to impart flavor and sauciness, but I urge you to try it naked first.

Notes

  1. Rest—Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended.
  2. Cool—Make sure to let the pork butt sit before shredding it. It will be hot.
  3. Storage—The pulled pork will store well in the fridge for up to 4 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags. Reheat in a 300°F oven until warmed through.
  4. Dietary—This recipe works for gluten-free and dairy-free diet.
 
 

Southwestern Rub Variation

For a Southwestern vibe, mix these together and use in place of the rub above:
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon chipotle powder
  • 1 tablespoon light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 1g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 588mg | Fiber: 0.2g | Sugar: 1g