Few dishes can match the rich, smoky, and tender goodness of a perfectly cooked pork butt roast. This cut of meat, packed with marbling, melts into flavorful perfection when slow-cooked with the right blend of seasonings.
This recipe delivers a beautifully seasoned, fall-apart tender pork butt with a caramelized crust that will make you want to cook it on repeat. Let’s dive into the ingredients, step-by-step instructions, and tips for making the perfect version of this classic dish.
1. Pork Butt Roast Recipe
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- ½ to 1 tablespoon red pepper flakes (adjust for spice preference)
- 1 tablespoon ground cumin
- 1 tablespoon coarsely ground black pepper
- 1 (6 ½ to 8-pound) bone-in skinless pork butt (or two 3 ½ to 4-pound pork butts)
- Your favorite BBQ sauce (optional, for serving)
Instructions
Step 1. Prepare the Spice Rub
A well-seasoned pork butt starts with a balanced dry rub. In a small bowl, combine the kosher salt, light brown sugar, paprika, red pepper flakes, ground cumin, and black pepper. This mix creates a perfect balance of sweet, smoky, and spicy flavors, enhancing the natural richness of the pork.
Step 2. Season the Pork Butt
Pat the pork butt dry with paper towels to remove excess moisture. Generously rub the spice mixture all over the meat, ensuring every inch is coated. For the best flavor, let the seasoned pork rest in the fridge for at least 4 hours, preferably overnight. This allows the spices to penetrate the meat deeply.
Step 3. Cooking Methods
Oven Roasting
Preheat your oven to 275°F (135°C).
Place the pork butt on a roasting rack in a large baking dish or Dutch oven. If you don’t have a rack, setting the pork on a bed of onions works well.
Cover loosely with foil and roast for 6 to 8 hours, depending on size. The internal temperature should reach 195–205°F (90–96°C) for the best tenderness.
Let the pork rest for 30 minutes before shredding.
Slow Cooker Method
Place the seasoned pork butt in a slow cooker.
Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until fork-tender.
Shred the meat and mix with its juices.
Smoker Method (For BBQ Lovers)
Preheat your smoker to 225°F (107°C).
Smoke the pork butt for 10–12 hours, spritzing occasionally with apple cider vinegar or broth.
Wrap in foil after it reaches 165°F (74°C) and continue smoking until it hits 195–205°F (90–96°C).
2. Tips for Perfect Pork Butt Roast
Let It Rest: After cooking, allow the pork to rest for at least 30 minutes before shredding. This helps redistribute the juices, making the meat even more succulent.
Use a Meat Thermometer: The best way to ensure perfect tenderness is by cooking until the internal temperature is 195–205°F (90–96°C).
Low and Slow is Key: Cooking at a low temperature for an extended period breaks down the connective tissues, creating that melt-in-your-mouth texture.
Don’t Skip the Rub Time: Letting the pork sit with the spice rub overnight enhances the flavors significantly.
Crispy Bark Trick: If you love a good crust, remove the foil for the last hour of roasting to create a beautifully caramelized bark.
3. Serving Suggestions
There are endless ways to enjoy this pork butt roast, but here are some of my favorites:
Classic Pulled Pork Sandwiches: Serve on a toasted bun with coleslaw and BBQ sauce.
Tacos: Stuff shredded pork into warm tortillas and top with fresh salsa, avocado, and a squeeze of lime.
Loaded Baked Potatoes: Pile the meat onto a baked potato with sour cream, cheese, and chives.
Pork Nachos: Layer tortilla chips with pork, cheese, jalapeños, and drizzle with BBQ sauce.
Breakfast Hash: Mix with crispy potatoes and top with a fried egg.
4. How to Store & Reheat Leftovers
This pork butt roast stores beautifully, making it perfect for meal prep.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers or vacuum-sealed bags for up to 3 months.
Reheating
Oven: Preheat to 300°F (150°C), place pork in a baking dish with a splash of broth, cover with foil, and heat for 20–30 minutes.
Stovetop: Warm in a skillet over medium heat with a little broth, stirring frequently.
Microwave: Heat in short intervals, adding a splash of broth to keep it moist.
After making this recipe time and time again, I can confidently say it never disappoints. The combination of a well-balanced spice rub, slow cooking, and proper resting time results in the most tender, flavorful pork imaginable. Whether you serve it as pulled pork sandwiches, tacos, or over mashed potatoes, this dish is guaranteed to impress.
