How to Roast a Pork Butt in the Oven: A Step-by-Step Guide

Roasting a pork butt in the oven is one of the easiest ways to prepare this flavorful and budget-friendly cut of meat Also known as Boston butt or Boston shoulder, pork butt comes from the upper part of the front leg of the pig It’s packed with collagen, making it perfect for low and slow roasting. When cooked properly, pork butt becomes incredibly tender and juicy with an irresistible pull-apart texture.

While you can cook a pork butt in a slow cooker or smoker, the oven method is ideal for weeknight meals and feeding a crowd. This complete guide will walk you through how to roast a pork butt from start to finish, including tips for choosing the right cut, seasoning, recommended cook times and temperatures, as well as resting, slicing, and storage instructions. Let’s get started!

Benefits of Roasting Pork Butt

There are several advantages to cooking pork shoulder in the oven compared to other methods:

• Easy and Hands-Off: Season the meat, pop it in the oven, and let it cook while you prepare sides or relax. Roasting doesn’t require constant monitoring.

• Feed a Crowd An 8-10 lb pork butt will provide 12-16 servings of meat perfect for large gatherings.

• Flavorful Bark: The dry oven heat helps develop a crispy, seasoned crust called bark around the exterior.

• Juicy and Tender: Low and slow roasting tenderizes the meat while keeping it moist. The collagen melts into succulent deliciousness.

• Versatile Leftovers Shred or slice leftover roasted pork for tacos, sandwiches, soups, pasta dishes, and more It also freezes well

Ingredients Needed

• Pork butt roast (also called Boston butt or Boston shoulder): Choose a boneless or bone-in pork shoulder roast around 6-10 pounds. Bone-in options tend to be more flavorful.

• Dry rub ingredients: Create a simple blend using brown sugar, smoked paprika, garlic powder, onion powder, dry mustard, cumin, chili powder, salt, and pepper.

• BBQ sauce or juices: For serving, you can add your favorite BBQ sauce. The pork’s natural juices also make delicious au jus.

Step-by-Step Method

Follow these simple steps for roast pork butt perfection:

1. Prepare the Pork Butt

• Choose a 6-10 lb bone-in or boneless pork butt roast. Rinse and pat the meat dry with paper towels.

• Trim off any excess hard fat or skin. Score the fat cap in a crosshatch pattern to help render the fat while cooking.

2. Make a Dry Rub

• In a small bowl, combine 1⁄4 cup brown sugar, 2 tbsp smoked paprika, and spices like 1 tbsp each garlic powder, onion powder, dry mustard, cumin, chili powder, 2 tsp salt, and 1 tsp pepper.

• Generously apply the dry rub all over the pork shoulder, coating all sides.

• You can let the meat rest for 10-30 minutes to better absorb flavors, or refrigerate overnight.

3. Preheat the Oven

• Preheat your oven to 300°F. No need for broiling.

4. Sear the Meat (Optional)

• For extra flavor, you can optionally sear the pork butt before roasting. Use a skillet on medium-high heat with a bit of oil. Sear for 1-2 minutes per side.

5. Roast the Pork

• Place the seasoned pork in a roasting pan or baking dish, fat side up.

• Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding bone.

• Roast for approx. 1 hour per pound, until the internal temp reaches 195°F for shreddable meat.

• For an 8 lb roast, this is about 8 hours total. For a 4 lb roast, around 4 hours.

6. Rest, Slice, and Serve

• Remove the pork from the oven and let rest for 20-30 minutes before slicing or pulling.

• Use forks or your fingers to shred the meat. Slice any firmer areas.

• Serve warm as is or with your favorite BBQ sauce on the side for dipping or drizzling.

Cooking Tips

• For a crispy browned exterior or bark, do not cover the pork while roasting. Baste periodically with pan juices.

• Use a digital probe thermometer to accurately monitor the internal temperature.

• Let the meat rest before shredding so juices can redistribute.

• If your pork comes with the skin on, remove it before roasting for better texture.

• Add moisture like apple juice, chicken broth, or water to the roasting pan to prevent pan drippings from burning.

Troubleshooting Common Issues

Overcooked and Dry: The pork butt cooked for too long or at too high of a temperature. Always rely on a meat thermometer for doneness, not cook time. Take it out at 195°F.

Undercooked: The meat didn’t cook long enough to reach 195°F internally. Return it to the oven until the center hits the target temp.

No Smokey Flavor: If you want a bolder, smoky taste, use smoked paprika in your spice rub or coat the pork with a smoked dry rub.

Not Tender Enough: Make sure to roast the pork butt “low and slow.” Cook times under 1 hour per pound can lead to toughness. Give collagen time to break down.

Fat Not Rendering: To help render the fat, score the skin, cook at a low oven temp (300°F), and roast uncovered. Higher heat can prevent fat rendering.

Serving Suggestions

There are endless ways to enjoy juicy, fall-apart oven roasted pork butt:

• On sandwiches with BBQ sauce and coleslaw

• In tacos, burritos, and enchiladas

• On nachos, baked potatoes, pizza, pasta, or rice bowls

• Chopped in soups like ramen, chili, or chicken noodle soup

• Over a salad with shredded lettuce and ranch or vinaigrette dressing

Storing and Freezing Leftovers

• Let roasted pork cool completely before storing. Divide into shallow airtight containers.

• Refrigerate for up to 4 days. Reheat gently in the microwave or oven until warmed through.

• For long term storage, freeze shredded pork for 2-3 months. Thaw overnight in the fridge before using.

Roasting a pork butt in the oven takes a little patience, but the rewards of ultra-flavorful and tender meat are worth the wait. Follow these tips and you’ll have juicy pulled pork for a crowd-pleasing meal.