Pork Butt Roast

This simple and delicious pork butt roast is coated with a sweet and savory seasoning blend and is roasted until it’s fall-apart tender. Perfect for a hands-off and cozy dinner.

Who can resist a juicy pork roast? I’m waiting and I can’t see any hands raised!

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 actually 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!Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to cook a pork butt roast
4. Alternative cooking methods
5. Arman’s recipe tips
6. Storage instructions
7. Frequently asked questions
8. Pork Butt Roast (Recipe Card)

Why I love this 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 do its thing in the oven. I like to use this time to focus on preparing some delicious sides.
• Flavorful and fall-apart tender. Slow-roasting the pork makes it super juicy, tender, and flavorful, with an irresistible shreddable texture.

★★★★★ REVIEW 

“It was easy to make, nice, and tender.” – Yvonne

Ingredients needed

• 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

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.

Alternative cooking methods

I love oven-roasted pork butt because the oven does almost all of the work for me. If you’d like to try another hands-off approach, try any of these methods instead:

Smoker method: Preheat your smoker to around 225ºF to 250°F and smoke the pork butt for 8 to 12 hours or until the internal temperature reaches around 195ºF to 203°F.

Grilled method: Preheat the grill to a 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 method: 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.

Arman’s recipe tips

• 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.
• Always use a meat thermometer to monitor the internal temperature. You’re aiming for 195ºF to 203°F, AKA shreddable and tender meat. 
• Feel free to baste the pork butt occasionally with its own juices to keep it moist during the slow-roasting process.
• Rest the meat! Allow the Boston butt pork roast to rest for 15 to 20 minutes off the heat before slicing or shredding.

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.

To reheat: 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. 

Frequently asked questions

What to serve with this?

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.

I can’t find pork butt. What can I use?

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.

Pork Butt Roast

5 from 24 votes

My simple and delicious pork butt roast is coated with a sweet and savory seasoning blend and is roasted until it’s fall-apart tender. Perfect for a hands-off and cozy dinner. 

Servings:

Prep:5minutes mins

Cook:1hour hr 45minutes mins

Total:1hour hr 50minutes mins

Ingredients  1x2x3x

• ▢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 

• 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.
• Preheat the oven to 210C/420F and allow the roast to sit at room temperature for several minutes.
• Roast the meat for 30 minutes then lower the oven temperature to 180C/350F and roast for another hour and 15 minutes.
• Once the meat is roasted, cover it loosely with aluminum foil and set it aside to rest for 20 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.

TO REHEAT. 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. 

Nutrition

Serving: 1servingCalories: 233kcalCarbohydrates: 2gProtein: 38gFat: 7gSodium: 956mgPotassium: 648mgFiber: 0.2gSugar: 2gVitamin A: 63IUVitamin C: 2mgCalcium: 15mgIron: 1mgNET CARBS: 2g

Cuisine: American