Roast Pork Butt

This roast pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an incredibly easy recipe to make and yields enough pulled pork to feed a small army. It’s roasted low and slow in the oven until falling-apart tender.

: ilonitta Pork butt isn’t actually the butt or backend of the pig. That’s the ham. Pork butt is a squarish cut that comes from higher on the shoulder of the pig and has lots of fat. It’s also known as Boston butt. Pork shoulder is the lower, triangular portion of the shoulder and is more muscular. Where things get confusing is many stores use the terms interchangeably. Luckily, both cuts work in this recipe, but opt for the butt (and its fat) when you can. As one of our recipe testers, Suzanne Fortier, explains, “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, sometimes called the picnic shoulder, tends to be gristlier. The Boston butt is the only way to go.” How do I buy a pork butt? When buying a pork butt (Boston butt), look for one around eight to ten pounds. You can find them trimmed down to five or six pounds, but they usually trim off a lot of fat to make that weight, and fat isn’t a bad thing, especially if you’re grilling or roasting it. Also, try to get the butt with the bone (sometimes labeled as a picnic butt or shoulder butt roast). Regardless of the method you use, the bone gives the meat much more flavor as it cooks. It also conducts and retains heat exceptionally well, allowing the meat to cook at such a low temperature. Do I really need to use a meat thermometer for this recipe? Absolutely. This recipe is almost impossible to pull off without a meat thermometer. You can’t judge the pork by sight or feel. A thermometer is the only way to know. I 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 make sure it’s not touching the bone, or you’ll get a false reading. Can I make this on the grill? Yes. Preheat your grill to 250°F (121°C). We highly recommend using an oven thermometer above the grill surface to make sure your temperature is as close to 250° as possible. If you’re using a gas grill, this means turning off all the burners except one and turning that burner on from 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’ll likely have to add charcoal a few times throughout cooking 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 internal temperature reaches 190 to 195°F (88 to 91°C). By this point, the exterior should be crispy and dry. 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. For super-moist pulled pork, remove it from the grill, wrap it tightly in a couple of layers of heavy-duty aluminum foil, and let it rest for 30 to 45 minutes before carefully unwrapping it. Shred the pork as instructed in the recipe. Be forewarned: If you’re an aficionado of the crisp bark, it’ll soften when wrapped in foil. What can I serve with my roast pork butt? This Boston butt recipe is stupendously magnificent on its own. Although, some would say it’s arguably even better doused with a vinegary barbecue sauce and heaped upon homemade buns (maybe even with a spoonful or three of creamy coleslaw beneath the top bun). Add question Helpful tips Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended. Make sure to let the pork butt rest before shredding it. It will be hot! The pulled pork will store well in the fridge in an airtight container for up to 4 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags for up to 3 months. Reheat in a 300°F oven until warmed through. This recipe is suitable for gluten-free and dairy-free diets. A partially shredded roast pork butt in a roasting pan with a cup of barbecue sauce and a fork. More great pork butt recipes Partially shredded slow cooker pulled pork with two large forks shredding it. Slow Cooker Pulled Pork A person assembling a pork taco in a corn tortilla with a bowl of roast pork, a bowl of salsa, and a dish of sliced radishes on the table. Pork Tacos If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David Roast Pork Butt A partially shredded roast pork butt in a roasting pan with a fork nearby. 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. Prep 20 mins Cook 9 hrs 40 mins Total 10 hrs Mains Southern 16 servings 305 kcal 4.76 / 349 votes Print Recipe Buy the Love Your Leftovers cookbook Want it? Click it. EQUIPMENT ▢Instant-read thermometer INGREDIENTS US METRIC ▢1 tablespoon Diamond 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 ▢One (6 1/2- to 8-pound) bone-in skinless pork butt (Boston butt) or pork shoulder or two 3 1/2- to 4-pound pork butts ▢Your favorite storebought or homemade barbecue sauce (optional) DIRECTIONS In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper. 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 on a plate, and refrigerate overnight to let the flavors mingle. Preheat the oven to 250°F (121°C). Place a wire rack in a roasting pan. (To make this on a grill, see the instructions in the FAQs above.) Place the pork butt, fat side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°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 4 to 10 hours, depending on your oven and the size of your pork butt. Remove the roast from the oven and let it rest for 15 minutes. 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. 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. Print Recipe Buy the Love Your Leftovers cookbook Want it? Click it. NOTES Rest–Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended. Cool–Make sure to let the pork butt sit before shredding it. It will be hot. 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. Dietary–This recipe is suitable for gluten-free and dairy-free diets. SHOW NUTRITION #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

RECIPE TESTERS’ REVIEWS Collapse Linda Pacchiano Set Teen Tester The roast pork butt is excellent. I rubbed it on and then refrigerated the pork shoulder overnight so the flavors would meld. The hands-on time is minimal—about 15 minutes to assemble the spice mixture and rub it all over the pork butt. I used about 1/2 the stated amount of red pepper flakes because I thought 1 tablespoon would give too much heat for my taste. My bone-in pork shoulder weighed 4 pounds and took 6 hours in a convection oven set to 225°F. I served the pork with the classic coleslaw recipe and a bit of barbecue sauce on a soft roll. The pork definitely needs some kind of sauce. Larry Noak Set Teen Tester Sometimes we either don’t have access to a smoker or can’t commit 6 or 8 hours to low and slow cooking on a grill. And while slow cookers can make WONDERFUL pulled pork, one thing will be missing, and for me, that’s an essential part of pulled pork—the BARK! When you rub a piece of pork with a spice rub and cook it, low and slow, on a smoker, grill, or in an oven, after several hours, the rub mixes with the hot fat and juices and eventually gets a hard crust called a BARK. For my money, this is the VERY best part of ANY barbecue! Anyone who loves meat must LOVE a crisp, spice-rubbed exterior.) This bark can be achieved in your oven, and–as long as you have a clock and a thermometer–you can create a fine and crusty bark on your pork butt with this recipe. The rub mentioned here is great, but if you have your favorite rub on hand, by all means, use it. From here, shred the roast pork butt by any means necessary (two forks work nicely) and top it with your favorite sauce, coleslaw, or, as I do, both. Toggle panel: Recipe Details General Author Note Book Photographers Ingredients Instructions Tips Testers Choice David Says Video Do not use this settings. Recipe Details Recipe Post Default Recipe template Top Text Recipe Name Recipe Creator Nick Evans Special Equipment Makes Serves Yield Yield Extra Yield Details Prep Time Total Time Notes Nutrifox Recipe ID Calories Category Cuisine Keywords Toggle panel: Semrush SEO Writing Assistant Float mode Log in Readability Get actionable advice and make your text understandable for your target audience. 73.0Fairly easy Target 71.1 The difficulty of your text corresponds to 7th grade education level. This is just about what your audience expects. Words 7,302 Target 8,250 Reading time: 26.5 min Toggle panel: Yoast SEO Premium SEO Schema Social Focus keyphraseHelp on choosing the perfect focus keyphrase(Opens in a new browser tab) roast pork butt Get related keyphrases Google preview Preview as: Mobile resultDesktop result Url preview: Leite’s Culinaria leitesculinaria.com › 100088 › recipes-roast-pork-butt.html › roast-pork-butt SEO title preview: Roast Pork Butt – Leite’s Culinaria Meta description preview: Apr 20, 2023 － This roast pork butt is made with bone-in pork shoulder that’s coated in a brown sugar, paprika, and cumin then roasted until tender. SEO title Insert variable Title Separator Site title Slug roast-pork-butt Meta description Insert variable This roast pork butt is made with bone-in pork shoulder that’s coated in a brown sugar, paprika, and cumin then roasted until tender. Premium SEO analysisGood roast pork butt Related keyphrase pork shoulder Related keyphrase pork shoulder Add related keyphrase Internal linking suggestions Advanced Insights Toggle panel: Related Posts Add Related Posts Bifanas ~ Portuguese Pork Sandwiches Post Edit Post | Unlink Related Post Grilled Pork Loin Post Edit Post | Unlink Related Post Pork Loin Roast Post Edit Post | Unlink Related Post Slow Cooker Ribs Post Edit Post | Unlink Related Post Roast Pork Chops Post Edit Post | Unlink Related Post Barbecue Pork Burgers Post Edit Post | Unlink Related Post Toggle panel: Grow: Share Options Social Media Image Remove Image Social Media Title55 Characters Remaining Roast Pork Butt Social Media Description50 Characters Remaining This roast pork butt, which is crispy on the outside, and meltingly tender inside, can feed a crowd, making it perfect for tailgating and Super Bowl. Pinterest Image Remove Image Pinterest Title55 Characters Remaining Roast Pork Butt Pinterest has unofficially switched from custom titles to Open Graph metadata to pull titles. You can add og:title using the Social Media Title field. The Custom Title field will be visible to show historic values. Pinterest Description350 Characters Remaining This roast pork butt, which is crispy on the outside, and meltingly tender inside, can feed a crowd, making it perfect for tailgating and Super Bowl. Pinterest has unofficially switched from custom descriptions to Open Graph metadata to pull descriptions. You can add the og:description using the Social Media Description field. The Custom Descriptions field will be visible to show historic values. Custom Tweet106 Characters Remaining This roast pork butt, which is crispy on the outside, and meltingly tender inside, can feed a crowd, making it perfect for tailgating and Super Bowl. Maximum characters is based off of the Twitter maximum, the post permalink, and whether your Twitter username is included in the tweet. Pinterest Hidden Images Add images Display Options Hide buttons for theInline ContentFloating SidebarPop-UpFollow WidgetSticky Bar Show buttons for theInline ContentFloating SidebarPop-UpFollow WidgetSticky Bar Toggle panel: Grow: Share Statistics NetworkShares|% Pinterest 11458|62.21 Facebook 6959|37.79 Twitter 0|0 Reddit 0|0 Total shares18417 Refresh shares Social Shares Recovery If you have ever modified the permalink for this particular post and want to recover lost shares for any previous links this post had, add the old links by pressing the Add Link button. Add Link Toggle panel: Link Whisper Target Keywords All Keywords Yoast Keywords Page Content Keywords Custom Keywords pork butt recipes roast pork butt Roast Pork Butt UPDATE EXISTING KEYWORDS Toggle panel: Link Whisper Suggested Links Toggle panel: Table of Contents Disable the automatic insertion of the table of contents. Advanced: NOTE: Using the advanced options below will override the global advanced settings. Headings: Heading 1 (h1) Heading 2 (h2) Heading 3 (h3) Heading 4 (h4) Heading 5 (h5) Heading 6 (h6) Select the heading to consider when generating the table of contents. Deselecting a heading will exclude it. Initial View Initially hide the table of contents. Alternate Headings Specify alternate table of contents header string. Add the header to be replaced and the alternate header on a single line separated with a pipe |. Put each additional original and alternate header on its own line. Examples: Level [1.1]|Alternate TOC Header Replaces Level [1.1] in the table of contents with Alternate TOC Header. Note: This is case sensitive. Exclude Headings Specify headings to be excluded from appearing in the table of contents. Separate multiple headings with a pipe |. Use an asterisk * as a wildcard to match other text. Examples: Fruit* Ignore headings starting with “Fruit”. *Fruit Diet* Ignore headings with “Fruit Diet” somewhere in the heading. Apple Tree|Oranges|Yellow Bananas Ignore headings that are exactly “Apple Tree”, “Oranges” or “Yellow Bananas”. Note: This is not case sensitive. Post Block Image Insert an image to make a visual statement. Styles Default Rounded Grow by Mediavine PIN TITLE Roast Pork Butt Pinterest has unofficially switched from custom titles to Open Graph metadata to pull titles. You can add og:title using the Social Media Title field. The Custom Title field will be visible to show historic values. PIN DESCRIPTION This roast pork butt, which is crispy on the outside, and meltingly tender inside, can feed a crowd, making it perfect for tailgating and Super Bowl. Pinterest has unofficially switched from custom descriptions to Open Graph metadata to pull descriptions. You can add the og:description using the Social Media Description field. The Custom Descriptions field will be visible to show historic values. PIN REPIN ID Disable Pinning Settings ALT TEXT (ALTERNATIVE TEXT) A partially shredded roast pork butt in a roasting pan with a fork nearby. Describe the purpose of the image(opens in a new tab)Leave empty if the image is purely decorative. IMAGE SIZE Full Size Image dimensions WIDTH 1200 HEIGHT 1800 25%50%75%100% Reset Advanced Skip to the selected block Open publish panel Post Image NotificationsThe Blog Fixer has Select FilesSelect Files Close dialog Select or Upload Media Upload filesMedia Library Filter mediaFilter by date All dates Search Media list Showing 81 of 31353 media items Load more ATTACHMENT DETAILS roast-pork-butt-2-1.jpg April 20, 2023 216 KB 1200 by 1800 pixels Edit Image Delete permanently Alt Text A partially shredded roast pork butt in a roasting pan with a fork nearby. Learn how to describe the purpose of the image(opens in a new tab). Leave empty if the image is purely decorative.Title Roast Pork Butt Caption Description File URL: https://leitesculinaria.com/wp-content/uploads/2023/04/roast-pork-butt-2-1.jpg Copy URL to clipboard Required fields are marked * Link URL Link Target Same page Gallery Link OnClick Effect [?] Remove Gallery Link Additional CSS Classes [?] Grow Social by Mediavine: Pin Title Roast Pork Butt Pinterest has unofficially switched from custom titles to Open Graph metadata to pull titles. You can add og:title using the Social Media Title field. The Custom Title field will be visible to show historic values. Grow Social by Mediavine: Pin Description This roast pork butt, which is crispy on the outside, and meltingly tender inside, can feed a crowd, making it perfect for tailgating and Super Bowl. Pinterest has unofficially switched from custom descriptions to Open Graph metadata to pull descriptions. You can add the og:description using the Social Media Description field. The Custom Descriptions field will be visible to show historic values. Grow Social by Mediavine: Pin Repin ID Grow Social by Mediavine: Disable Pinning No Link Rel Arial Label Regenerate Thumbnails Regenerate Thumbnails Selected media actionsSelect” data-src=”https://leitesculinaria.com/wp-content/uploads/2023/04/roast-pork-butt-2-2.jpg” /> : ilonitta Pork butt isn’t actually the butt or backend of the pig. That’s the ham. Pork butt is a squarish cut that comes from higher on the shoulder of the pig and has lots of fat. It’s also known as Boston butt. Pork shoulder is the lower, triangular portion of the shoulder and is more muscular. Where things get confusing is many stores use the terms interchangeably. Luckily, both cuts work in this recipe, but opt for the butt (and its fat) when you can. As one of our recipe testers, Suzanne Fortier, explains, “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, sometimes called the picnic shoulder, tends to be gristlier. The Boston butt is the only way to go.” How do I buy a pork butt? When buying a pork butt (Boston butt), look for one around eight to ten pounds. You can find them trimmed down to five or six pounds, but they usually trim off a lot of fat to make that weight, and fat isn’t a bad thing, especially if you’re grilling or roasting it. Also, try to get the butt with the bone (sometimes labeled as a picnic butt or shoulder butt roast). Regardless of the method you use, the bone gives the meat much more flavor as it cooks. It also conducts and retains heat exceptionally well, allowing the meat to cook at such a low temperature. Do I really need to use a meat thermometer for this recipe? Absolutely. This recipe is almost impossible to pull off without a meat thermometer. You can’t judge the pork by sight or feel. A thermometer is the only way to know. I 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 make sure it’s not touching the bone, or you’ll get a false reading. Can I make this on the grill? Yes. Preheat your grill to 250°F (121°C). We highly recommend using an oven thermometer above the grill surface to make sure your temperature is as close to 250° as possible. If you’re using a gas grill, this means turning off all the burners except one and turning that burner on from 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’ll likely have to add charcoal a few times throughout cooking 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 internal temperature reaches 190 to 195°F (88 to 91°C). By this point, the exterior should be crispy and dry. 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. For super-moist pulled pork, remove it from the grill, wrap it tightly in a couple of layers of heavy-duty aluminum foil, and let it rest for 30 to 45 minutes before carefully unwrapping it. Shred the pork as instructed in the recipe. Be forewarned: If you’re an aficionado of the crisp bark, it’ll soften when wrapped in foil. What can I serve with my roast pork butt? This Boston butt recipe is stupendously magnificent on its own. Although, some would say it’s arguably even better doused with a vinegary barbecue sauce and heaped upon homemade buns (maybe even with a spoonful or three of creamy coleslaw beneath the top bun). Add question Helpful tips Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended. Make sure to let the pork butt rest before shredding it. It will be hot! The pulled pork will store well in the fridge in an airtight container for up to 4 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags for up to 3 months. Reheat in a 300°F oven until warmed through. This recipe is suitable for gluten-free and dairy-free diets. A partially shredded roast pork butt in a roasting pan with a cup of barbecue sauce and a fork. More great pork butt recipes Partially shredded slow cooker pulled pork with two large forks shredding it. Slow Cooker Pulled Pork A person assembling a pork taco in a corn tortilla with a bowl of roast pork, a bowl of salsa, and a dish of sliced radishes on the table. Pork Tacos If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David Roast Pork Butt A partially shredded roast pork butt in a roasting pan with a fork nearby. 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. Prep 20 mins Cook 9 hrs 40 mins Total 10 hrs Mains Southern 16 servings 305 kcal 4.76 / 349 votes Print Recipe Buy the Love Your Leftovers cookbook Want it? Click it. EQUIPMENT ▢Instant-read thermometer INGREDIENTS US METRIC ▢1 tablespoon Diamond 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 ▢One (6 1/2- to 8-pound) bone-in skinless pork butt (Boston butt) or pork shoulder or two 3 1/2- to 4-pound pork butts ▢Your favorite storebought or homemade barbecue sauce (optional) DIRECTIONS In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper. 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 on a plate, and refrigerate overnight to let the flavors mingle. Preheat the oven to 250°F (121°C). Place a wire rack in a roasting pan. (To make this on a grill, see the instructions in the FAQs above.) Place the pork butt, fat side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°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 4 to 10 hours, depending on your oven and the size of your pork butt. Remove the roast from the oven and let it rest for 15 minutes. 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. 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. Print Recipe Buy the Love Your Leftovers cookbook Want it? Click it. NOTES Rest–Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended. Cool–Make sure to let the pork butt sit before shredding it. It will be hot. 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. Dietary–This recipe is suitable for gluten-free and dairy-free diets. SHOW NUTRITION #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Adapted from Nick Evans | Love Your Leftovers | Lyons Press, 2014

There are tons of recipes for pork butt out there, and I’ve made my share of them. Most are ok, and a few are really good, but I’ve never had one as great as this one.

And I’m not alone. Not only has every guest who had it raved (and asked for the recipe) it’s the most popular recipe on the site. And has been for nine years.

That’s no small feat.

Two things make this pork butt unforgettable. First, the rub. It contains salt, brown sugar, paprika, red pepper flakes, cumin, and black pepper. That’s it, but the whole of this rub is far greater than the sum of its spices, er, parts.

Second, the low and slow cooking. Roasted in a 250°F oven, the butt takes a whopping eight to 10 hours to become pull-apart tender. It’s so tender that I could slip out the bone with nary a shred of meat attached when I served it.

And while the pork butt roast recipe calls for a bbq sauce of your choice, don’t bother. No one I’ve served this to ever reached for it. It’s so good it can be served on its own. Sure, you can pile the cooked pulled pork on a roll under a heap of coleslaw or in Indian-inspired pork tacos, but do yourself a favor and try it naked first.

Why our testers loved this

The crispy bark and tender pulled pork that this recipe makes had our testers clamoring for more. Linda P. calls this roast pork butt “excellent,” and fellow tester Larry N. was smitten with the “crisp, spice-rubbed exterior.” It makes you want to try it, doesn’t it?

Notes on ingredients

Diamond brand kosher salt–When it comes to salt, particularly kosher salt, weight matters. The weight of 1 tablespoon varies from brand to brand, so I recommend that you weigh your salt and use 9 grams for this recipe. If you don’t have a scale and aren’t using Diamond brand, use 2 teaspoons to avoid oversalting the meat.
Red pepper flakes–If you are sensitive to heat or cooking for those who are, use 1/2 tablespoon of pepper flakes in your rub. If you love a little extra spice, use a full tablespoon.
Pork butt–I recommend using a well-marbled cut of pork butt or Boston butt for best results. Pork shoulder will also work here, but it can be a bit more sinewy and gristly. If your pork comes with the skin on, remove it before cooking.

How to make this recipe

Stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper in a small bowl.
Rub the pork all over with the spice mixture. It should be coated on all sides.

Wrap the pork in plastic and refrigerate overnight.
Roast the pork, fatty side up, on a roasting pan until the internal temperature reaches 190 to 195°F. Let it rest for 15 minutes.
Use two forks to shred the pork. Serve alone or with your favorite barbecue sauce, if desired.

We’ve learned a thing or two about slow-roasted pork butt and shoulder 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 escapades.

What’s the difference between pork butt, Boston butt, and pork shoulder?

Pork shoulder is the lower, triangular portion of the shoulder and is more muscular.

Where things get confusing is many stores use the terms interchangeably. Luckily, both cuts work in this recipe, but opt for the butt (and its fat) when you can.

As one of our recipe testers, Suzanne Fortier, explains, “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, sometimes called the picnic shoulder, tends to be gristlier. The Boston butt is the only way to go.”

How do I buy a pork butt?

When buying a pork butt (Boston butt), look for one around eight to ten pounds. You can find them trimmed down to five or six pounds, but they usually trim off a lot of fat to make that weight, and fat isn’t a bad thing, especially if you’re grilling or roasting it.

Also, try to get the butt with the bone (sometimes labeled as a picnic butt or shoulder butt roast). Regardless of the method you use, the bone gives the meat much more flavor as it cooks. It also conducts and retains heat exceptionally well, allowing the meat to cook at such a low temperature.

Do I really need to use a meat thermometer for this recipe?

Absolutely. This recipe is almost impossible to pull off without a meat thermometer.

You can’t judge the pork by sight or feel. A thermometer is the only way to know. I 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 make sure it’s not touching the bone, or you’ll get a false reading.

Can I make this on the grill?

Yes. Preheat your grill to 250°F (121°C). We highly recommend using an oven thermometer above the grill surface to make sure your temperature is as close to 250° as possible.

If you’re using a gas grill, this means turning off all the burners except one and turning that burner on from 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’ll likely have to add charcoal a few times throughout cooking 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 internal temperature reaches 190 to 195°F (88 to 91°C). By this point, the exterior should be crispy and dry. 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.

For super-moist pulled pork, remove it from the grill, wrap it tightly in a couple of layers of heavy-duty aluminum foil, and let it rest for 30 to 45 minutes before carefully unwrapping it.

Shred the pork as instructed in the recipe. Be forewarned: If you’re an aficionado of the crisp bark, it’ll soften when wrapped in foil.

What can I serve with my roast pork butt?

This Boston butt recipe is stupendously magnificent on its own. Although, some would say it’s arguably even better doused with a vinegary barbecue sauce and heaped upon homemade buns (maybe even with a spoonful or three of creamy coleslaw beneath the top bun).

Helpful tips

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

More great pork butt recipes

Slow Cooker Pulled Pork Pork Tacos

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

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.

Prep 20 mins

Cook 9 hrs 40 mins

Total 10 hrs

In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
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 on a plate, and refrigerate overnight to let the flavors mingle.
Preheat the oven to 250°F (121°C). Place a wire rack in a roasting pan. (To make this on a grill, see the instructions in the FAQs above.)
Place the pork butt, fat side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°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 4 to 10 hours, depending on your oven and the size of your pork butt.
Remove the roast from the oven and let it rest for 15 minutes.
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.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.

Rest–Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended.
Cool–Make sure to let the pork butt sit before shredding it. It will be hot.
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.
Dietary–This recipe is suitable for gluten-free and dairy-free diets.

Serving: 1servingCalories: 305kcal (15%)Carbohydrates: 1gProtein: 43g (86%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mg (45%)Sodium: 588mg (26%)Potassium: 788mg (23%)Fiber: 0.2g (1%)Sugar: 1g (1%)Vitamin A: 99IU (2%)Vitamin C: 1mg (1%)Calcium: 39mg (4%)Iron: 3mg (17%)

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers’ Reviews

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.

Source

Roast Pork Butt

Why our testers loved this

Notes on ingredients

How to make this recipe