Slow Roasted Pork Butt

Shredded pork butt

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  • Total: 4 hrs 10 mins
  • Prep: 10 mins
  • Cook: 4 hrs
  • Yield: 4 pounds (8 to 10 servings)
Nutritional Guidelines (per serving)
443 Calories
27g Fat
1g Carbs
47g Protein
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Nutrition Facts
Servings: 4 pounds (8 to 10 servings)
Amount per serving
Calories 443
% Daily Value*
Total Fat 27g 34%
Saturated Fat 10g 49%
Cholesterol 172mg 57%
Sodium 413mg 18%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 47g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork butt, despite the name, is a cut that comes from the upper part of the shoulder of the pig. It's sometimes called Boston butt or pork shoulder and is a tough piece of meat with lots of connective tissue. Cooked low and slow, pork butt turns so tender and succulent it can be easily shredded with a fork.

Pork butt is most frequently used to make pulled pork recipes. Pulled pork makes a tasty main dish or can be used in sandwiches, tacos, or sliders. While this recipe is deliciously seasoned, you can swap out the spices to suit your tastes. Mexican spices like chili powder or barbecue spices like paprika are good choices. It can also be tossed with sauce after cooking, such as a tomato or mustard-based barbecue sauce.

Serve shredded for pulled pork sandwiches with barbecue toppings and sides or serve as tacos along with Mexican-style condiments and toppings. You could also serve as a meaty main along with potatoes and a side vegetable.

Ingredients

  • 4 pounds pork butt (Boston butt or pork shoulder, boneless)
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried leaf thyme
  • Optional: barbecue sauce

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 450 F.

  3. Remove the netting from the pork and trim off some of the fat if needed from the pork.

  4. Combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme and mix well. Rub all over the pork.

  5. Heat a heavy skillet over high heat and sear the roast for a few minutes. Repeat, searing the pork butt on all sides.

  6. If using a cast iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.

  7. Cover with foil. Put the roast in the oven, reduce the temperature to 325 F, and roast for 3 hours.

  8. Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender. 

  9. Let cool for a few minutes before shredding using two forks. Toss with barbecue sauce or serve as-is. Enjoy!

Tips

  • Pork shoulder or pork picnic roast may be used in this recipe as well.
  • Don't skip the searing process in this recipe. Searing helps develop flavor and texture while enhancing appearance.
  • The exact cook time will depend on the size of your pork butt. Check for tenderness in the last 30 minutes or so of the cook time, especially if your cut of meat is on the small size.