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 🙂
I made it exactly as directed directed and it was fabulous! I put some vegetables under it: red chief potatoes, carrots and red onions and they cooked perfectly. I highly recommend this recipe.
So glad to hear! Thanks for sharing Riki.
Going to try this tomorrow. However, I have a 6lb pork butt. Should I double both times or just double the lower temperature time?
Thanks!!
I would extend the time of the roasting in the second part of the recipe (the lower temperature) as the first 30 minutes is just to help form the crust. You’ll likely need a bit more than double as it takes time for the heat to penetrate larger portions of meat. Potentially even up to 4 or 5 hours. Your best bet would be to use a meat thermometer and make sure the center is 195F for shreddable meat. Hope this helps!
When do u out the brussels sprouts in with the pork I see it in the picture. I didn’t see it in the recipe. Thank you
Hi C f- it’s not part of the recipe, it’s just some air fryer brussels sprouts I made on the side.
I hope this is seen in time for me to cook it tomorrow. How long would I cook this roast if it is 8 lbs.? I changed the serving size and it gave me new measurements for the seasonings but it didn’t change the cooking time.. Anyone Know?
Thanks,
Sandy
Hi Sandy! For an 8 pound roast, I like to follow a rule of 45 to 60 minutes per pound. For an 8 pound roast, you’d be looking at 5 1/2 to 8 hours. I recommend checking the internal temperature around the 5 1/2 hour mark.
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!
I have a 10 pound bone in pork butt roast
How should I cook it?
Hi Susan- for a 10 pound roast, you’d be looking at 7 1/2 to 10 hours. I recommend checking around the 7 1/2 hour mark using a meat thermometer.
This was absolutely fantastically delicious – the family was very happy with dinner – recipes printed and coveted for sure
🙂 Thanks, Judith!
Your recipe looks delicious and I was wanting to use a slow cooker. Approximately how much broth or bbq sauce should I use?
Great question Jackie! Slow cookers don’t evaporate much liquid so you can probably get away with 1 cup of bbq sauce and 1/2 to 1 cup of broth mixed together, if your roast is about 3-4 pounds. I’d put it on low for about 8 hours or so. Hope this helps!
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!
How long should I be cooking this if mine roast is 4.5 pounds?
Hi Lisa! For a 4.5 pound roast, you’d be looking at 2 1/2 to 4 hours. I’d start checking the internal temperature around the 2 1/2 hour mark.
Loved the rub recipe (preservative free) included. Great bark and very tasty. Super easy to prepare this pork roast dish.
Why heat oven to 420F and then put in the oven for 30 min at 350F?
Whats the point of the 420F?
Hi Sheryl- you are cooking it for 30 minutes at 420°F. It’s to brown the exterior, then the temperature is lowered and it will continue to cook at the lower heat (for even cooking) until its tender and shreddable.
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!
Surely will try this roast recipe.
Please do, Odelia- it’s one of my favorites 🙂
Do you really mean cook the pork to an internal temperature of 195 – 203 degrees F? It will be like shoe leather I took mine out at 155 and it was already overcooked.
Hi Nj- yes that is correct. Are you sure you used pork butt/Boston butt and not pork loin? The internal temperature is correct for it to be shreddable.
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!
How do I afapt this for a 6 lbs roast my husband bougjy. How much longer do I need to cook it?
Hi Diane! My rule of thumb is 45 to 60 minutes per pound, so for a 6 pound roast, it would be between 4 1/2 to 6 hours. I’d start checking the internal temperature around the 4 hour mark.
If it’s a 6lb roast, how does that effect cook times?
Hi Marissa! You’d be looking at 4 1/2 to 6 hours, and I suggest checking the internal temperature around the 4 to 4 1/2 hour mark.