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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 like to make my delectable pork butt roast recipe when I want to treat my family to an impressive yet budget-friendly protein for dinner. This one is coated in a simple seasoning blend and needs little hands-on time.
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!
Why I love this pork butt roast recipe
- 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.
Ingredients needed
Find the printable recipe with measurements 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 be pinkish-red in color, too. 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 contributes to the development of a caramelized crust around the outside.
- Salt and ground black pepper. I prefer coarse kosher salt or sea salt for the large granules.
- 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.
★★★★★ REVIEW
“This was absolutely fantastically delicious – the family was very happy with dinner – recipes printed and coveted for sure.“ – Judith
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 and tender meat.
- Don’t be shy with seasonings! Rub the pork butt generously with seasonings, covering the entire surface for maximum flavor.
- Soak for longer. I found that giving the pork 3 to 4 hours to soak in the seasonings before cooking gave it the best flavor.
- Feel free to baste the pork butt occasionally with its juices to keep it moist during the slow-roasting process.
Storage instructions
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.
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 to use instead 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.
More pork butt recipes
If you tried this Pork Butt Roast recipe, please leave a star rating and comment. It helps others thinking of making this.
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 hour and 15 minutes, 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
- Leftovers: Transfer the cooled leftover pork butt roast to an airtight container and refrigerate for 3 to 4 days.
- 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.
Uahaha I never tried pork butt. Also, does brown sugar suits well for pork? For chicken yes but pork?
Great recipe! Very easy and fool proof 🙂 Thank you!
This was absolutely fantastically delicious – the family was very happy with dinner – recipes printed and coveted for sure
🙂 Thanks, Judith!
This recipe is delicious but it took a lot longer to get done for me. However I was using a larger toaster oven to bake it in.
arman me and my wife enjoy this dish we added seaseons to it and roasted it with red potatose and it came out amazing we have left over’s for the next night for dinner if you have anymore i dear’s on how to cook it and make a good amazing dish out of it plz send it my way thank’s
Will do, Timothy!
This recipe looks like the one my husband use to use. Same ingredients. I hope this turns out as good as it looks
Was easy to make and was a nice and tender.
Thanks, Yvonne!
My grown sons still like when I poke holes all over the top of the roast and stick a sliver of garlic in each one, Then I press a pinch of rosemary or thyme on top of the garlic and roast as usual. I’m thinking about using the rub on the roast after I do that and then roast it. Let’s see what they say about it.
🙂 Sounds like a plan!