Pork Butt Roast
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My pork butt roast is juicy and fall-apart tender, and surprisingly easy to make. With just a handful of ingredients and no special equipment, the oven does all the hard work for you.
I love to make a pork butt roast whenever I want to treat my family to something special that doesn’t cost much or take all day. It’s one of those recipes that looks impressive on the table (I have served it at friend dinners!), but most of the work happens in the oven.
I followed a similar cooking technique to my pork shoulder roast, but with a different seasoning blend and adjusted cooking time. The pork turns out incredibly tender, with a caramelized crust on the outside and juicy, flavorful meat inside. My partner loves the leftovers, as he swears they make incredible roast pork sandwiches.
What is pork butt roast?
Despite the name, pork butt roast (also called Boston butt) is cut from the upper part of the pork shoulder, not the hindquarters of the pig. It’s well-marbled and flavorful, with a good balance of fat and meat. This makes it a fantastic cut for slow roasting, smoking, grilling, slow cooking, and even pressure cooking. Today, though, it’s all about the roasting!
Recipe highlights
- Surprisingly budget-friendly. This pork roast looks and tastes impressive, but you don’t have to spend a fortune to make it!
- Almost completely hands-off. All you have to do is coat the pork in the dry rub, then let it cook in the oven.
- Flavorful and fall-apart tender. Slow-roasting the pork makes it super juicy and tender, with an irresistible, shreddable texture.
What readers are saying
★★★★★ – “This was absolutely fantastically delicious – the family was very happy with dinner – recipes printed and coveted for sure.“ – Judith
Key Ingredients
Here are some notes on the main ingredients. The full list with measurements is in the recipe card below.
- Pork butt roast. Pick up a pork butt with a good balance of fat marbling and lean meat. Remember that the freshest meat will also be pinkish-red. It can sometimes be hard to find this cut of pork at a grocery store, so I recommend buying it from your local butcher.
- Brown sugar. The sugar adds sweetness and helps develop a caramelized crust on the outside.
- Seasonings. I used smoked paprika, onion powder, garlic powder, dried thyme, and ground mustard seed to season the pork.
How to cook a pork butt roast
Step 1 – Season the pork. Combine the pork rub spices in a small bowl, then rub a generous layer all over the pork. Let the pork sit at room temperature to absorb the flavors.
Step 2 – Roast. Roast the pork in the oven until it’s cooked through and very tender. Transfer the meat to a cutting board, cover it with a loose layer of aluminum foil, and let it rest.
Step 3 – Slice and serve. Slice the pork against the grain and serve warm with your favorite sides.
How long to roast a pork butt?
Because pork butts can vary significantly in shape and fat content, I strongly recommend cooking to temperature rather than strictly by time.
As a general guide, when roasting in the oven, plan for about 45 to 60 minutes per pound.
Here’s a rough estimate:
- 4 pound roast: 3 to 4 hours
- 5 pound roast: 4 to 5 hours
- 6 pound roast: 4 1/2 to 6 hours
- 7 pound roast: 5 1/2 to 7 hours
- 8 pound roast: 6 to 8 hours
Start checking the internal temperature about 30 minutes before the lower end of the time range, since oven temperatures and roast sizes can vary.
Arman’s recipe tips
- Rest the meat! My #1 tip. Allow the Boston butt pork roast to rest for 15 to 20 minutes off the heat before slicing or shredding. The juices redistribute, and the roast is even juicier.
- Always use a meat thermometer to monitor the internal temperature. You’re aiming for 195ºF to 203°F —AKA shreddable, tender meat (the only time we disregard the FDA recommendations and go above what they say).
- Don’t be shy with seasonings! Rub the pork butt generously with seasonings, covering the entire surface for maximum flavor.
- Feel free to baste the pork butt with its own juices occasionally to keep it moist during the slow-roasting.
Frequently asked questions
I typically serve pork butt roast with classic BBQ-style sides, including creamy mashed potatoes, coleslaw, great northern beans, and cornbread. Remember to also include roasted root vegetables and some air fryer baked potato if you’re craving a heartier meal.
If you can’t source a pork butt, the best alternative is pork shoulder (aka picnic roast). It has a similar marbling and size, which is perfect for my specific recipe. I don’t recommend pork tenderloin or pork loin, as these are too lean to yield a juicy roast.
Pork Butt Roast
Video
Ingredients
- 3 pounds pork butt roast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
Instructions
- Preheat the oven to 420°F and allow the roast to sit at room temperature for several minutes.
- Line a rimmed baking sheet with foil and place a wire rack on top of it. Spray or brush the wire rack with olive oil.
- In a small bowl, combine the brown sugar, salt, paprika, onion powder, dried thyme, pepper, and ground mustard together. Rub the meat with the spices and place it on the wire rack.
- Roast the meat for 30 minutes, then reduce the oven temperature to 180°C/350°F and continue roasting for an additional 1 1/2 to 3 hours, or until the pork reaches an internal temperature of 195°F (shreddable meat).
- Once the meat is roasted, cover it loosely with aluminum foil and let it rest for 15 minutes.
Notes
- To store: Transfer the cooled leftover pork butt roast to an airtight container and refrigerate for 3 to 4 days.
- To freeze: Freeze the leftover pork in a freezer-safe container or freezer bag for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
- Reheating: Place the pork in a covered oven-safe dish and reheat in the oven at 275°F until warmed through. You can also quickly reheat it in the microwave.
- Grilled pork butt roast: Preheat the grill to medium-high heat. Place the seasoned pork butt on the grill and sear each side. Transfer the pork to an indirect heat area and grill until the internal temperature reaches about 195ºF to 203°F.
- Slow cooker pork butt roast: Place the seasoned pork butt in the crockpot and pour a layer of chicken broth, beef broth, or BBQ sauce on the bottom. Cover with a lid and slow cook on low for around 8 hours or until the pork is easily shreddable.
- Instant Pot method: Heat some olive oil or avocado oil in the Instant Pot using the sauté function. Once hot, sear the seasoned pork butt on all sides. Pour some chicken broth, beef broth, or barbecue sauce into the pot, seal the lid on top, and cook on high pressure for around 90 minutes. Perform a natural release pressure when the time is up, then rest and serve.
Nutrition
More pork butt recipes
Originally updated February 2024
Do you have a good tender brisket recipe?
Hi Michelle! I have an Instant Pot beef brisket recipe 🙂 It turns out deliciously tender and packed with flavor 🙂
I like the rub that is put on pork shoulder
Oh thanks for the feedback, Edward- it is a really versatile rub 🙂 I recently used the same one on my air fryer pork chops and it was sensational!
Delicious would do this recipe again
Thank you, Rosalind!
This pork butt roast was absolutely delicious! I made a 5.6# boneless pork butt roast (because we LOVE leftover roast pork) so I doubled the dry rub (added 2 tsp garlic powder to the mix) and let the roast “marinate” in the fridge for 3hrs as recommended. I took it out of the fridge for 20 mins while the oven preheated. It took about 3hrs roasting time to get to 175-180F internal temp. The top crust got really dark so I tented it loosely w/ foil the last 1/2 hr of roasting. That crunchy top crust was so yummy and the meat was really juicy and tender! My family loved it! Thank you for my new “Go to” roast pork recipe!
That sounds amazing Wendy! So glad you enjoyed this one. I also appreciate a good amount of roast leftovers 🙂